Harvesting and Storage of Vegetables

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Harvesting and Storage of Vegetables

When storing vegetables for later use, follow the recommendations given in the table below. Vegetables in the cold-moist and cool-moist groups may be stored in a refrigerator or a specially designed interior storage area in the basement. Vegetables in the cold-dry and cool-dry groups may be stored in a cool area in a heated basement. Avoid water that may condense and drop from pipes of ceilings. Do not allow the vegetables to freeze.

Your vegetables will not improve in quality after they are harvested. For this reason, it is important to harvest them when they are at the proper stage of maturity.

To maintain quality after harvest, handle your vegetables carefully. Bruised or damaged vegetables decay easily. If not eaten immediately, asparagus, peas, sweet corn and leafy crops should be cooled to below 40°F. as soon as possible after harvest. Root crops (beets, carrots, parsnips, potatoes, salsify and turnips) should not be washed if they are not to be stored for extended periods. Washing may result in the development of soft rot.

COLD-MOIST VEGETABLE GROUP
VEGETABLE	STORAGE TEMPERATURE	RELATIVE HUMIDITY	STORAGE PERIOD
Asparagus	32°F	95%	2 Weeks
Beet, top	32°F	95%	1 - 3 Months
Broccoli	32°F	95%	3 Weeks
Brussels sprout	32°F	95%	1 Month
Cabbage, Early	32°F	95%	3 - 6 weeks
Cabbage, Late	32°F	95%	3 - 4 Months
Carrot, Topped	32°F	95%	4 - 6 Months
Cauliflower	32°F	95%	2 - 3 Weeks
Collard	32°F	95%	2 - 3 Weeks
Corn, Sweet	32°F	95%	4 - 8 Days
Horseradish	32°F	95%	10 - 12 Months
Kale	32°F	95%	2 - 3 Weeks
Leek, Green	32°F	95%	1 - 3 Months
Lettuce	32°F	95%	2 Weeks
Onion, Green	32°F	95%	2 - 3 Weeks
Parsnip	32°F	95%	2 - 6 Months
Radish	32°F	95%	2 - 3 Weeks
Turnips, Greens	32°F	95%	2 - 3 Weeks
Turnip, Roots	32°F	95%	4 - 5 Months

COOL-MOIST VEGETABLE GROUP

VEGETABLE

STORAGE
TEMPERATURE
RELATIVE
HUMIDITY
STORAGE
PERIOD

Beans, Snap and Wax 40 - 45°F 90 - 95% 1 Week

Beans, Lima 40 - 45°F 90 - 95% 1 Week

Cucumber 45 - 50°F 90 - 95% 10 - 14 Days

Eggplant 45 - 50°F 90% 1 Week

Pepper, Sweet 45 - 50°F 90 - 95% 2 - 3 Weeks

Potato, Irish (Late Crop) 50°F 85 - 90% 4 - 6 Months

Potato, Sweet
After Curing at 80-90F
for 10 Days 55 - 60°F 85 - 90% 4 - 6 Months

Squash, Summer 45 - 50°F 90% 7 - 10 Days

Tomato (Firm, Colored) 60 - 65°F 85 - 90% 4 - 7 Days

Romato (Mature, Green) 60 - 65°F 85 - 90% 1 - 4 Weeks

Watermelon 40 - 50°F 80 - 85% 2 - 3 Weeks

COLD-DRY VEGETABLE GROUP

VEGETABLE

STORAGE
TEMPERATURE
RELATIVE
HUMIDITY
STORAGE
PERIOD

Onion, Dry 32 - 35°F 60 - 70% 2 - 8 Months

Onion, Sets 32 - 35°F 60 - 70% 6 Months

Shallot 32 - 35°F 60 - 70% 6 - 8 Months

COOL-DRY VEGETABLE GROUP

VEGETABLE

STORAGE
TEMPERATURE
RELATIVE
HUMIDITY
STORAGE
PERIOD

Pumpkin 50 - 55°F 60 - 70% 2 Months

Squash, Winter 50 - 55°F 60 - 70% 2 - 4 Months

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Pictures of chickens, flowers, wheat, a boy looking through a magnifying glass, irrigation pipe, soybean pods, and fruits and vegetables.	Cooperative Extension Service





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