Use storage containers with tight fitting lids plastic bags or plastic wrap to store partially used or cut vegetables.
Storing cut up vegetables in fridge.
To keep your vegetables fresh for longer inside the fridge never store them next to fruit.
There are some fruits that release high levels of ethylene the ripening agent.
Summer squash yellow squash and green beans 3 to 5 days.
According to the university of washington extension apples give off ethylene gas which causes vegetables like carrots to have a bitter taste.
Keep in mind you can store them for up to one day in the fridge.
Carrots celery and radishes will last up to 5 days when stored in water but if storing that long be sure to replace the water each day or at least.
Store apples on a countertop or on a high refrigerator shelf.
All cut vegetables should be used within 2 to 3 days.
Alternatively you can also wrap the cut vegetables in a moist paper towel or a thin cotton cloth and put them in fridge.
According to the experts at the cornell cooperative extension center vegetables generally need one of four types of storage.
Proper storage of cut vegetables maintains freshness and flavor longer and also makes them really easy to eat as snacks or use in recipes.
Eggplant celery peppers peas artichokes zucchini and cucumber will last up to a week in the fridge.