Requirements for Long-Term Vegetable and Fruit Storage

This is a list from a great root cellaring book I've owner for nearly 30 years. It was written by Mike and Nancy Bubel, and Rodale published it in 1979. A newer edition is still available in paperback (and I highly recommend this book). The information below is from my copy and provided here for educational purposes only, which the copyright law allows.

The Bubels cover many, many good ideas in their book from designs and personal observations to timely planting, harvesting, and which varieties store best. This list below is the general storage requirements for some vegetables and fruits.

Cold and Very Moist (32-40ºF and 90-95% Relative Humidity)

Carrots

Beets

Parsnips

Rutabagas

Turnips

Celery

Chinese cabbage

Celeriac

Salsify

Winter radishes

Kohlrabi

Leeks

Collards

Broccoli (stores short-term only)

Brussels sprouts (stores short-term only)

Horseradish

Jerusalem artichokes (aka Sunchokes)

Parsley root

Cold and Moist (32-40ºF and 80-90% Relative Humidity)

Potatoes

Cabbage

Cauliflower (stores short-term only)

Apples

Grapes (need 40ºF)

Oranges

Pears

Quince

Endive

Escarole

Grapefruit

Cool and Moist (40-50ºF and 85-90% Relative Humidity)

Cucumbers

Sweet Peppers (45-55º)

Cantaloupe

Watermelon

Eggplant (50-60º)

Ripe tomatoes

Cool and Dry (32-50ºF and 60-70% Relative Humidity)

Garlic (keeps better at 50% RH)

Onions

Moderately Warm and Dry (50-60ºF and 60-70% Relative Humidity)

Dried hot peppers

Pumpkins

Winter squash

Sweet potatoes

Green tomatoes (up to 70ºF is okay)