Segment 2 of S4E20 Storing product correctly - The Wisconsin vegetable Gardener radio show

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In segment two Joey and Holly talk about they right way to store your produce

Keep cool
Cure if needed
Curing is a process of holding produce in specific climate conditions for a short duration before moving to very different storage conditions. The warmer temperatures during this time allow outer skins of certain types of vegetables to dry and harden prior to storage, thus preventing premature rot.
Some to cure
garlic, onions, potatoes, sweet potatoes and winter squash

The ideal temperature range for the pantry is 50-70 degrees F. Keep the pantry dark and dry. Store fresh food in brown paper bags, cardboard boxes and bins to reduce humidity.
Set your refrigerator temperature to 34-40 degrees F. Purchase an inexpensive fridge thermometer if your fridge doesn’t provide a reading.
Wash leafy greens very well and wrap loosely in a flour sack rag. Store in fridge crisper drawer at low humidity.
Don’t wash mushrooms until use. Store in a brown paper bag in the refrigerator.
Most stone fruits like peaches, nectarines and plums store best in the pantry. The exception is cherries, which keep better in the refrigerator.
Tomatoes are best stored in the pantry. To prevent tomatoes from ripening too quickly, do not store them with high-ethylene emitting foods. This tip also works in reverse; if you want to turn green tomatoes red store them with high-ethylene emitters in the pantry.
Peppers, berries and grapes always last longer in the fridge.
Store sweet corn in-husk, in the refrigerator until use, or cut kernels off the cob and freeze.
Root vegetables keep best in cool, dark storage. If you don’t have a root cellar, store carrots, beets and turnips in the fridge for 2 weeks.
Potatoes are light and temperature sensitive. They thrive in a cool, dark cellar atmosphere. No root cellar? Store in a covered bin in the pantry.
Onions also require cool, dark storage, but resist the urge to store them with taters. Storing together causes taters to sprout prematurely.
Keep dirt on the root crops till use Air tight bag also to keep them from drying out we find that they do not have to breath

Do not put tomatoes and or potatoes in the frig you can store them on the counter

Root crops cut the tops off of them
Herbs and head lettuce can be kept in a glass of water
Brussel sprouts last longer on the stem
Cucumbers Anything below 50 degrees will cause them to spoil faster,

Tomatoes Stem side up or down

Bananas pull them apart Then wrap each stem in plastic wrap. That will reduce the emission of ethylene gas, and the bananas will ripen mo(continued)