Storage and Preparation of Fruits and Vegetables

How Long Produce Keeps, and How to Safely Store and Prepare It

Oct 18, 2008

Fresh Produce, Petr Kratochvil, Public Domain

Proper storage and food safety procedures maintain the freshness and flavour of produce and reduce the risk of food poisoning.

The length of time that fruits and vegetables will keep in the fridge varies based on a number of factors, including freshness and ripeness at time of purchase. The following storage times are approximations, and under-ripe produce often keeps longer:

Mushrooms, okra, guavas, papayas – 1-2 days
Cilantro, parsley, asparagus, pineapples, berries, cherries, tangerines – 2-3 days
Plums, avocados, kiwis, green onions, collards, kale, mustard greens, spinach, swiss chard, beans, broccoli, peas – 3-5 days
Melons, cauliflower, celery, cabbage, green beans, chillies, peppers, tomatoes, lettuce – 1 week
Beets, radishes, carrots – 2 weeks
Cranberries, citrus fruits such as lemons, limes, oranges and grapefruits – more than 2 weeks
Apples - 1 month
Fruit juice – 3 weeks unopened, 7-10 days opened (8-12 months unopened in the freezer)

Most fresh fruits will keep 8-12 months in the freezer. Some exceptions include citrus fruits such as lemons, limes, oranges, and grapefruits, as well as pineapple, which keep just 4-6 months when frozen. Of the produce that is not usually refrigerated, if properly stored, squash and potatoes will last 3-6 months, and onions and garlic for about 2 months.

Canned Produce

Never consume food from a can that is rusted, bulging, leaking, or giving off a bad odour, as these are signs of spoilage. Unopened cans of produce stored in a dry place can be expected to last for the following times:

Canned or bottled olives – 1 year
Pickles – 12-18 months
Canned fruit (including tomatoes) – 12-18 months (2-3 days after opening)
Canned vegetables – 2-5 years for low-acid vegetables; 12-18 months for anything containing sauerkraut or vinegar

Tinned produce should be refrigerated after opening.

Don’t Store Food in Opened Metal Cans

Once a can is opened, the metal may begin to rust, and this can cause serious illness. After using a portion of food from a can, transfer the rest to a Tupperware container or Ziploc bag before refrigerating.

Some Foods Shouldn’t Be Stored Together

Certain foods will affect the flavour or longevity of other foods if stored in proximity to one another. For example, storing carrots next to apples turns the carrots bitter because of the ethylene gas that apples give off. Also, potatoes stored with onions may spoil more quickly.

General Produce Storage Guidelines

Different fruits and vegetables require different storage methods:

Squash, onions, and potatoes should be taken out of their plastic bags and stored in a cool, dark, dry place.
Root vegetables such as carrots, leafy greens, and most other vegetables should be left in their bags and stored in the fridge.
Fruits that have been cut should be covered with plastic wrap or a plate and refrigerated immediately.
Most uncut fruits don’t need to be refrigerated, particularly under-ripe fruit. However, in hot weather, unless the house can be kept cool, fruit should be kept in the fridge or it will spoil rapidly. Also, very ripe fruit should be refrigerated to prolong its life.

Food Safety

Bacteria that cause food poisoning may be transferred to produce when cooks use the same utensils to cut raw meat and vegetables, or place vegetables on a cutting board or plate after using it for raw meat. Sometimes a fresh food will be infected with bacteria from a tea towel, dish cloth, or sponge as well. The cook may touch a bacteria-infested dish cloth and then transfer that bacteria to the produce. Cloths and sponges used in the kitchen should be washed regularly with soap and hot water, and after using them to wipe up spills, they should be hung up to dry right away, as bacteria favour moist environments. Washing hands before cooking also prevents the transfer of bacteria to food and reduces the risk of food poisoning.

Clemson University’s Home and Garden Information Center. (n.d.). “Food Storage: Refrigerator and Freezer.” Clemson.edu.
Food Marketing Institute. (2001). “Food Storage Information.” FMI.org.
Sidney South West Area Health Service. (n.d.). “If I buy it, how long will it last?” CS.NSW.gov.au.
USDA. (2005). “Freezing and Food Safety.” FSIS.USDA.gov.

The copyright of the article Storage and Preparation of Fruits and Vegetables in Food Facts is owned by Jennifer Copley. Permission to republish Storage and Preparation of Fruits and Vegetables in print or online must be granted by the author in writing.