Potatoes should be stored in a cool, dark place to prevent sprouting and maintain their freshness.

Leafy greens should be stored at a temperature range of 32°F to 36°F (0°C to 2°C) to maintain their crispness and prevent wilting.

Broccoli should be stored in a perforated plastic bag in the refrigerator to maintain its moisture and prevent wilting.

Root vegetables like carrots and beets should be stored in a cool, dark place to maintain their freshness and prevent sprouting.

Asparagus should be stored stem-side down in a jar of water in the refrigerator to keep it fresh and prevent wilting.

Tomatoes should be stored in a paper bag at room temperature to preserve their flavor and texture.

Mushrooms should be stored in a single layer in a covered container in the refrigerator to prevent them from absorbing moisture and becoming slimy.

Onions should be stored at a temperature range of 40°F to 45°F (4°C to 7°C) to prevent sprouting and maintain their quality.

Squash should be stored in a cool, humid place like a root cellar or a crisper drawer in the refrigerator to maintain its moisture and prevent shriveling.

Bell peppers should be stored in a sealed container in the refrigerator to maintain their crispness and flavor.

Cucumbers should be stored in a perforated plastic bag in the refrigerator to prevent moisture loss and maintain their crispness.

Avocados should be stored in a paper bag at room temperature to prevent them from ripening too quickly.

Garlic should be stored in a cool, dark place with good air circulation to prevent spoilage.

Mushrooms should be stored in a sealed container in the refrigerator to maintain their freshness and prevent browning.