The fruits and vegetables that spoil the fastest are artichokes, asparagus, avocados, blackberries, broccoli, cherries, corn, mushrooms, mustard greens, okra, raspberries, strawberries and watercress. These foodstuffs typically last 1 to 2 days.
Artichokes, asparagus, avocados, blackberries, broccoli, cherries, corn, mushrooms, mustard greens, okra, raspberries, strawberries, and watercress tend to spoil faster than other fruits and vegetables. These produce items typically last 1 to 2 days. However, with the right storage practices, their life span may be prolonged slightly.
Most vegetables should be kept in the crisper of a refrigerator in a clean plastic bag. To further preserve these perishable items, vegetables can also be blanched, which involves dipping them in boiling water and then into an ice-cold water bath, and then frozen for up to a year.
Fruits, such as berries and cherries, can also be stored in the freezer. An easy method for freezing these types of fruits is to place them onto a cookie sheet in a single layer and then freeze them. After the fruit freezes, place them into a plastic bag and leave in the freezer. The initial freeze in a single layer helps the fruits not to stick together, which may occur if they are frozen in a bag taken from room temperature.