How fast do vegetables spoil?

The rate at which vegetables spoil depends on various factors such as the type of vegetable, storage conditions, and temperature. Here's a general overview of how quickly different types of vegetables may spoil:

1. Leafy Greens (e.g., Lettuce, Spinach, Kale):

- Refrigerated: 1-3 days

- Room Temperature: Same day or within a few hours

2. Cruciferous Vegetables (e.g., Broccoli, Cauliflower, Brussels Sprouts):

- Refrigerated: 3-5 days

- Room Temperature: 1-2 days

3. Root Vegetables (e.g., Carrots, Potatoes, Onions):

- Refrigerated: 1-2 weeks

- Room Temperature: 3-5 days

4. Tomatoes:

- Refrigerated: 3-5 days

- Room Temperature: 1-2 days

5. Cucumbers:

- Refrigerated: 3-5 days

- Room Temperature: 1-2 days

6. Peppers (Bell Peppers, Chili Peppers):

- Refrigerated: 3-5 days

- Room Temperature: 1-2 days

7. Squash (e.g., Zucchini, Butternut Squash):

- Refrigerated: 3-5 days

- Room Temperature: 1-2 days

8. Avocados:

- Refrigerated (Unripe): 5-7 days

- Refrigerated (Ripe): 2-3 days

- Room Temperature (Ripening): 2-3 days at 68-75°F

9. Mushrooms:

- Refrigerated: 3-5 days

- Room Temperature: 1-2 days

Remember that these are general estimates, and the actual spoilage time can vary depending on individual storage conditions and quality of the vegetables. Proper refrigeration, humidity control, and avoiding temperature fluctuations can help extend the shelf life of vegetables. It's always a good practice to inspect vegetables for signs of spoilage such as wilting, discoloration, or mold before consumption.