Below is a link to a nice tip sheet for storing a wide variety of veggies. Click on the link for a printable document with detailed storage tips on two dozen veggies. I’ve copied a bit of it below.
Storing fresh vegetables [Click on link for detailed storage tips]
Different vegetables need different storage conditions. Temperature and humidity are the main storage factors to consider; there are three combinations for long-term storage:
1. cool and dry, 50-60°F, 60% relative humidity, (cool countertop or pantry)
[Winter squash, sweet potatoes, tomatoes, basil]
2. cold and dry, 32-40°F, 65% relative humidity, (refrigerator crisper)
3. cold and moist, 32-40°F, 95% relative humidity, (refrigerator in plastic perforated bag)
[root veggies without their tops, such as carrots, turnips, beets, parsnips, radishes, and spinach]
For cold conditions, 32°F is the optimal temperature, but it isn’t easy to attain in most homes. Expect shortened shelf-lives for your vegetables as storage conditions deviate from the optimal, as much as 25% for every 10°F increase in temperature. Some vegetables, such as cucumbers, peppers and tomatoes, require cool (55°F) and moist storage. These conditions are difficult to maintain in a typical home, so expect to keep vegetables requiring cool and moist storage conditions for only a short period of time.
Home refrigerators are generally cold and dry (40°F and 50-60% relative humidity). Putting vegetables in perforated plastic bags in the refrigerator will provide cold and moist conditions, but only for a moderate amount of time. Unperforated plastic bags often create too humid conditions that lead to condensation and growth of mold or bacteria.