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Very Perishable Moderately Perishable Durable lettuce zucchini apple spinach eggplant squash Chinese cabbage sweet peppers oranges kale broccoli cabbage endive cauliflower carrot peaches apricots lemons parsley beets The half life of produce can be lengthened by lowering its temperature. For that reason, sophisticated produce growers usually use hydrocooling.
This process dumps a just-cut vegetable into icy water within minutes of being harvested, lowering core temperature to a few degrees above freezing almost immediately. When cut vegetables are crated up at field temperatures, and stacks of those crates are put in a cooler, it can take the inside of the stack 24 hours, or longer, to become chilled. Home gardeners should also practice hydrocooling.
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