HORTICULTURE

Detailed explanation-1: -Fresh fruits and vegetables need low temperatures (32 to 55°F) and high relative humidities (80 to 95 percent) to lower respiration and to slow metabolic and transpiration rates. By slowing these processes, water loss is reduced and food value, quality and energy reserves are maintained.

Detailed explanation-2: -Leafy greens tend to fare best with higher humidity and the coolest conditions. Lettuce, spinach, collard greens and even green onions belong in this group.

Detailed explanation-3: -Squash and root vegetables should be stored in a cool, dark, dry spot outside the fridge like a cupboard or root cellar. You can also store garlic, onions, potatoes, sweet potatoes, yams, pumpkins and rutabaga this way.