Alsum Produce, Inc.

For Consumers

Potatoes should be fairly clean and firm.
Avoid potatoes that are greening, have wilted skins, large cuts, or that are badly sprouted.
Handle potatoes carefully as they bruise easily.
After bringing potatoes home, carefully inspect them for cuts or bruises. If you find potatoes with cuts and bruises use them first.
Do NOT wash potatoes before storing them. Dampness increases the likelihood of decay.
The ideal temperature for potatoes to be stored is 45-50°F. Potatoes should be stored in a dark place with good ventilation. If potatoes are stored in warmer temperatures, they should be used within a week as warmer temps encourage sprouting and shriveling.
Potatoes stored below 40°F tend to have a sweet taste due to some of the starch changing into sugar.

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Look for onions that are dry and firm and have no mold or sprouting.
Onions should be stored in a cool, dry place that has good ventilation.
Onions store well in mesh bags but not plastic bags due to lack of ventilation.
Sliced or chopped onions store up to 7 days in the refrigerator in plastic containers.
Do not store onions with potatoes or other fruits/veggies that release moisture.

Apples should be firm, crisp, and shiny.
Avoid buying apples with bruises or punctures.
Store in refrigerator at around 32^oF; left on countertops, apples lose crispiness.

Oranges should be firm, with bright colorful skins.
Avoid oranges that have wrinkled, bruised, or discolored skin as this indicates that they were improperly stored.
Oranges will store at room temperature for several days.
For longer-term storage, store oranges in plastic bags or the crisper drawer of the refrigerator.