Anyone who has ever eaten a refrigerated potato or discovered a blackened pile of banana goo can readily identify with the need to store produce properly. Fresh vegetables and fruits should be part of a healthy diet plan, but one must know how to extend their shelf life after leaving the grocery store. Professional grocers are trained to store produce for maximum appeal and shelf life, but few home cooks have access to such training. Learning to store produce correctly can save home cooks a lot of money and heartache caused by spoiled fruits and vegetables.

Under certain circumstances, the proper way to store produce is not to put it in the refrigerator at all, or at least not right away. Some fruits and vegetables, such as plums, peaches and bananas, are still ripening in the store. As long as their skins or peels remain intact, these ripening fruits can be left on a kitchen counter for several days. Once they have ripened completely, however, small pitted fruits should be placed in perforated plastic bags and stored in the top part of a refrigerator. Bananas and apples may do better away from other fruits and the refrigerator. They each produce a gas that encourages other fruits to ripen too quickly.

The best way to store produce such as potatoes, yams, onions and other root vegetables is at room temperature. Keep the storage bags off the ground to discourage vermin and insect attacks. Avoid washing root vegetables until needed, since the moisture may encourage rotting. Check for signs of spoilage on onions, such as black spots or bruises. Potatoes should not be allowed to sprout new roots through their 'eyes'. Refrigerating starchy produce often causes a chemical change from starch to sugar, resulting in a flavorless product.

To store produce in a crisper drawer, place a layer of absorbent paper towels on the drawer's bottom or in the perforated storage bags. Produce such as celery, carrots, lettuce or cabbage can be kept in a crisper drawer, but they should be kept dry and used quickly. Excessive moisture can encourage a form of rot, which will spoil the entire vegetable and possibly spread to others it contacts. A crisper drawer's main advantage when you store produce is a colder air temperature, not the ability to keep crisp leafy vegetables crisp indefinitely.

Other fruits and vegetables can survive for several days on the top shelves of a refrigerator, as long as they are wrapped in perforated plastic bags. Most fruits and vegetables continue to 'breathe' after they have been harvested, so the perforations in the plastic bags allow for an exchange of gases. Refrigeration is not always a solution when you store produce, however. Certain delicate fruits, such as berries, can be severely damaged by the refrigeration process. When in doubt, it may be best to leave it out. Self-contained fruits with no visible punctures or bruising can survive quite well at room temperature for a few days.

When in doubt about the proper way to store produce, ask a professional grocer. There may be signs near each produce item detailing proper storage temperatures and methods. A grocery store produce aisle may display fruits and vegetables for maximum visual appeal, but not necessarily for long-term storage. Consumers who enjoy fresh produce should educate themselves on the best ways to store different fruits and vegetables, especially during times when the price of produce is high.