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20 | Sub-Zero Customer Care 800.222.7820
Food Preservation
Food Preservation Tips–To reduce the risk of spoilage,
minimize food handling. Store fruits and vegetables sepa-
rately. Store meats in the original packaging; once opened,
re-wrap tightly.
Ethylene Gas–Many fresh foods emit ethylene gas, a
naturally-occurring compound that hastens food ripening
and spoilage. Sub-Zero refrigerators come with an air puri-
fication system (based on technology developed by NASA)
that scrubs the air of ethylene and odor every 20 minutes.
To reduce spoilage, do not store ethylene-producing fruits
and vegetables with those that are ethylene-sensitive.
Indicates an ethylene-producing food.
Indicates an ethylene-sensitive food.
Humidity–The optimal humidity varies for dierent foods.
To keep food fresher longer, store foods in the areas desig-
nated in the following charts.
Food Preservation
FOOD ECODE REFRIGERATOR FREEZER
FRESH VEGETABLES
Artichokes 1–2 weeks Freezing fresh
vegetables
is not
recommended
Asparagus 2–3 weeks
Bean sprouts 7–9 days
Beans (green or lima) 7–10 days
Beets without tops 3–4 months
Bok choy 3 weeks
Broccoli 1–2 weeks
Cabbage 3–6 weeks
Carrots 1–5 months
Cauliflower 3–4 weeks
Celery 1–2 months
Corn 5–8 days
Cucumbers 10–14 days
Eggplant* 1–2 weeks
Fresh herbs 1–3 weeks
Garlic* 6–7 months
Ginger* 6 months
Jicama* 1–2 months
Kale 1–2 months
Leeks 2 months
Lettuce 2–3 weeks
Mushrooms 1–2 weeks
Onions 1–6 months
Parsley 1–2 months
Peas (sugar, snap, snow) 1–2 weeks
Peppers (bell or chile) 2–3 weeks
Potatoes* 5–10 months
Radishes 1–2 months
Shallots 6 months
Spinach 10–14 days
Squash (soft rind) 1–2 weeks
Tamarillos 7–10 days
Water chestnuts 2–4 months
*Do not refrigerate.
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