It can be a challenge to provide ideal storage conditions for each vegetable. If you are storing quantities, strive for the ideal, knowing that the vegetables will endure some variation in temperature and humidity; they just won’t store as long.

Carrots, Parsnips, Beets and Cabbage: Very Cold and Very Moist 35-40 degrees and 90-95% humidity

Potatoes: Cold and Very Moist 40 degrees and 90% humidity in complete darkness

Onions and Garlic: Cold and Dry 35-45 degrees and 60% humidity, dark

Squash: Cool and Dry-55-60 degrees and 60% humidity

Apples: Very Cold and Very Moist, 32 degrees and 90% humidity. Apples need their own room as they emit ethelyne gas that causes other vegetables to mature rapidly. Apples freeze at 28 degrees.