Eggs
To help maintain quality, store eggs in the refrigerator promptly after purchase—large end up.
For best flavor and cooking quality, use eggs within 1 week if possible. Eggs held in the refrigerator for a long time may develop off-flavors and lose some thickening and leavening power.
Cover leftover yolks with cold water and refrigerate in a tightly covered container. Refrigerate leftover egg whites, too, in a tightly covered container. Use leftover yolks or whites within 1 or 2 days.
Fresh fruits and vegetables
Fresh fruits should be ripe when stored in the refrigerator. Some unripe fruits will ripen if left for a time at room temperature—preferably in a cool room between 60° and 70° F.
Keep bananas at room temperature. They will turn dull brown if refrigerated. Sort berries and cherries; then refrigerate, unwashed. Use promptly. Refrigerate ripe pineapples.
Sweet corn keeps best if refrigerated uncovered in husks; use it promptly. Removing tops from carrots, beets, and radishes reduces wilting. Storing potatoes in a cool, dark place prevents greening.
STORAGE GUIDE FOR FRUITS AND VEGETABLES.
Hold at room temperature until ripe; then refrigerate, uncovered: