1. Don't Wash Before Storing
Moisture accelerates bacterial growth. Wash vegetables only just before cooking.
2. Separate Ethylene Producers
Keep tomatoes, onions, and potatoes away from leafy greens and carrots. Store ethylene-sensitive vegetables in separate containers.
3. Right Temperature for Each Type
- Leafy greens — refrigerate immediately, use within 3 days
- Root vegetables — cool dark place, lasts 1–2 weeks
- Tomatoes — room temperature until ripe, then refrigerate
- Onions & Garlic — cool dry place with good air circulation
4. Use Newspaper or Paper Towels
Wrap leafy greens in slightly damp newspaper before refrigerating. The paper absorbs excess moisture while maintaining enough humidity to keep them crisp.
5. Use the Right Containers
Avoid airtight containers for most vegetables — they need to breathe. Use perforated bags or containers with ventilation.