Storing the Autumn Harvest: Three Crops, Three Places

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The harvest is in—but sorting now makes all the difference. Apples, potatoes and onions all prefer cool conditions, yet they do not belong in the same place. Three separate storage zones, well-ventilated containers and a quick weekly check make it easier to spot problems before they spread through the rest of your produce.

The crate is your sorting station—not your storage climate

GREEN24’s green produce crates are made from food-grade HDPE, with perforated sides and bases for ventilation. They are designed for harvesting, transporting, sorting and storing produce. The crucial point is that each crop must then go to the right location. An open crate cannot turn a warm, bright or damp room into a suitable store.

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1. Store only sound produce

Bruises, cuts and early signs of rot will not disappear in storage. Set aside windfalls, damaged tubers and soft onions immediately. Use these first if they are still fit to eat. Only dry, healthy and undamaged produce should go into longer-term storage.

For apples, careful handling starts at the tree: support the fruit in your palm, lift and twist gently instead of pressing it with your fingertips. Allow potatoes and onions to dry on the surface before storing them; damp produce should not go into a tightly packed stack.

2. Apples: cool, ventilated and on their own

Apples continue to respire after harvest and release ethylene. This ripening gas can make sensitive fruit and vegetables age more quickly. Store apples away from potatoes, onions and other produce in a cool, dark, frost-free and well-ventilated place.

Arrange suitable storage apples in a shallow layer without pressure. A single layer is especially easy to inspect; if you need more than one, clean dry paper between the layers can provide separation without blocking the ventilation holes. Storage life varies by variety, so a regular inspection is more useful than a blanket promise about how long every apple will keep.

3. Potatoes: darkness is essential

Potatoes need a cool, dry, frost-free and, above all, dark place. Light encourages greening. Remove green areas and individual ‘eyes’ generously. Do not eat old, dried-up, green or strongly sprouting potatoes. A ventilated crate can help to reduce trapped moisture, but it must stand in darkness or be covered with a breathable, opaque material. Do not use airtight plastic sheeting.

Keep potatoes away from apples. The ethylene released by apples and the crops’ different needs for humidity and air movement make separate storage zones the simplest answer.

4. Onions: dry, airy and separate

Onions are ready for storage only when their outer skins are dry. They need air movement and dry surroundings; persistently high humidity encourages mould and rot. Shallow layers or nets are preferable to a deep, heavy pile. Do not store onions in the same crate as potatoes either: their different moisture requirements create an unnecessary compromise.

Your storage plan for today

• Choose three separate, labelled areas for apples, potatoes and onions.
• Put away only dry, undamaged produce.
• Keep apples cool and separate, potatoes dark, and onions dry and airy.
• Do not overfill crates, and keep ventilation openings clear.
• Set a fixed day for your weekly check.

This turns the harvest from an anonymous pile into a manageable store. The crate provides organisation and airflow; the storage location must supply the right temperature, darkness and separation.

Explore GREEN24’s green HDPE produce crates

Note: Storage life depends on the variety, ripeness at harvest, condition of the produce and the room climate. Do not eat spoiled or extensively green produce.