• Temperature: 32–40°F (0–4°C) for most crops 1.

• Humidity:

  • High (90–95%): For root veggies (carrots, beets) 2.

  • Moderate (60–70%): For squash & onions 3.

• Ventilation: Prevent CO₂ buildup with airflow (passive vents or fans) 4.

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Crop	Storage Method	Shelf Life
Potatoes	Dark, 38–40°F, in breathable sacks	4–6 months 5
Carrots	Damp sand/sawdust, 32°F, high humidity	5–6 months 6
Apples	Separate from veggies (ethylene gas!)	2–6 months 7
Onions	Dry, 35–40°F, low humidity	3–6 months 8

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• Inspect Regularly: Remove rotting produce to prevent mold spread 9.

• Rodent Proofing: Use metal mesh and sealed bins 10.

• Avoid Condensation: Insulate walls and monitor humidity 11.

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• Buried Trash Can: For small-scale storage 12.

• Basement Corner: Use insulated boxes with ventilation 13.

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• Too Dry? Add damp burlap or water trays.

• Too Wet? Improve ventilation or use moisture absorbers 14.

Citations link to university extensions & USDA. Let me know if you'd like more details! 🥕

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