This guide is a companion to an extensive series on organic cultural and pest management practices available for fruits and vegetables grown in New York. While each guide has a section on storage, they focus largely on preharvest factors. Storage issues have tended to receive less attention to date because organic produce in New York has usually been marketed quickly. It is recognized that many positive steps to maintain quality can be made in the absence of optimal storage conditions, especially if the marketing plans do not require long term storage. However, as organic production increases, attention to proper storage techniques will become more important.