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Food Storage

Storing Fresh Produce

The flavors of fruits and vegetables and their nutrient value are best preserved through proper storage. In general, this requires cool to cold temperatures and moist to very moist humidity conditions.


  • Store fruits (especially apples, cantaloupes, pears, and peaches) separate from vegetables in the refrigerator. These fruits naturally produce high levels of ethylene gases, which speed ripening.

  • Try to use damaged produce quickly as their storage life will be shorter.

  • Do not seal produce in plastic storage bags. Openings or small perforations in the bags will allow air to circulate around the produce, which will help keep it fresh longer.

  • Keep all storage areas clean, and check produce regularly for signs of spoilage such as mold or slime. If spoiled, toss it out – or better yet, compost it!

  • Store all cut, peeled, or cooked produce in clean, covered containers in the refrigerator.

  • Store produce that doesn’t require refrigeration in a dark environment with sufficient air circulation.

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Extension Educator:
Vicki Hayman – (307) 746-3531

University of Wyoming Extension

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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