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<br />10. Cutting vegetables such as celery, green pepper, lettuce and leafy greens <br />days in advance of using them will cause the cut edges to discolor and dry <br />out or spoil. It is best to cut and clean them just before using them. <br /> <br /> <br />6.14 <br />RD’s for Healthcare, Inc. 2018 <br />PRODUCE STORAGE GUIDELINES <br />May use longer if no signs of spoilage are visible <br />Item Refrigerator Freezer <br />Fruits <br />Apples* 3-4 weeks <br />Apricots* 5-7 days <br />Avocados* 5-7 days <br />Bananas* 3-5 days on shelf at approx. 65°F <br />Berries: Strawberries 2-3 days <br />Blueberries 6-7 days <br />Raspberries 2-3 days <br />Cherries 3-5 days <br />Citrus, orange, lemons, grapefruit 2 weeks <br />Frozen fruit 6 months <br />Frozen vegetables 6 months <br />Grapes 5-7 days <br />Kiwi 5-7 days <br />Melons* 5-7 days <br />Nectarines* or Peaches* 5-7 days <br />Pears* 5-7 days <br />Pineapple* 5-7 days <br />Plums* 5-7 days <br />Vegetables <br />Asparagus 5-7 days <br />Beets 2 weeks <br />Broccoli 5-7 days <br />Brussels Sprouts 5-7 days <br />Cabbage 1-2 weeks <br />Carrots 2 weeks <br />Cauliflower 1-2 weeks <br />Celery 1-2 weeks <br />Corn on the cob 5-7 days <br />Cucumbers 1 week <br />Eggplant 1 week <br />Garlic (bulb) Shelf 3-5 months – diced/open 7 days refrigerated <br />Green beans 7 days <br />Green onions 7-10 days <br />Green peas 3-5 days <br />Green or red peppers 7-10 days <br />Greens like spinach 7-10 days <br />Lettuce, salad greens 7-10 days <br />Mushrooms 5-7 days <br />Onions 2-3 months at room temperature – preferably cool <br />Parsley 7-10 days <br />Potatoes 2-3 weeks at room temperature – preferably cool/dark room <br />Radishes 2 weeks <br />Salad, prepared 3-7 days <br />Docusign Envelope ID: E390BADC-1E44-881F-8033-84699C40C47B