All chilled and frozen fruits and vegetables are highly perishable.

When improperly stored, they deteriorate rapidly.

For example, they will spoil rapidly if:
– temperatures are too high or too low.
– humidity levels are unfavorable.
– air circulation is inadequate.
– storage areas are unsanitary.
Food spoilage is caused by bacteria or mold.

Once fruits and vegetables begin to spoil, the decay spreads rapidly. In addition to maintaining proper storage conditions, you  can help prevent losses by using the oldest purchases first — in other words, by following the “First-In, First-Out” (FIFO) rule.
Tips for storing fresh fruits and vegetables

Most fresh vegetables should be stored in the refrigerator.

Use asparagus, beans, Brussels sprouts, greens, peas, and other fresh vegetables  as quickly as possible.

NEVER store uncut potatoes, onions (excluding green onions), or winter squash in the refrigerator; the starch will convert to sugar.

Store in a cool, dark place at 45 °F to 50 °F, just above refrigerator temperature. If they must be stored at room temperature, use within 1 week.

Immediately refrigerate any fresh-cut items such as salad or fruit for best quality and food safety.

Most fresh vegetables and fruits should be used within a few days. Some may be stored for  weeks or months. It is helpful to become familiar with how long
individual foods can be successfully stored.