I'm trying to eat more fresh produce, but it goes bad really quickly. Any storage tips?

Stash all produce that needs refrigeration in the cool, ASAP. Other than that, there's not a whole lot you can do short of renting a climate-controlled warehouse, says Richard Gladon, Ph.D., a horticulture professor at Iowa State University. What makes it so tricky? "Ideal temperatures for storage can vary not just from fruit to fruit and veggie to veggie, but sometimes even with each stage of ripeness," he says. If you still want to try to optimize your veggies' life span at home, though, remember that the temperature in your fridge varies slightly from shelf to shelf since heat rises, the bottom shelf tends to be the coldest. Use our chart (right) to help your produce keep its cool.

Room temperature (don't refrigerate at all): tomatoes, bananas, potatoes, onions, pears.
Lightly chilled (top shelf) citrus or subtropical fruits like oranges, grapefruits, lemons, melons, cranberries.
Downright frigid (lower shelf or crisper drawer) apples, strawberries, broccoli, asparagus, cabbage, "fresh-cut" items like salad mixes.