Here are pointers on buying and storing some autumn produce items, gathered from the University of Illinois Extension Service and from “The New Food Lover’s Companion,” by Sharon Tyler Herbst:

¢ Apples: Look for bright-colored skin and firm fruit; avoid any with bruises or dark spots. The best way to store apples is in perforated plastic bags in the refrigerator.

¢ Carrots: Choose carrots less than 1 to 1 1/2 inches in diameter. Store carrots with the green tops trimmed. Although the tops are edible, during storage this greenery robs the carrot of moisture and nutritional value. Carrots will keep several weeks in the crisper drawer of the refrigerator in perforated plastic bags.

¢ Cauliflower: The mature heads should be compact, firm and white. Overmature heads develop a coarse, “ricey” appearance. Refrigerate raw cauliflower, tightly wrapped, 3 to 5 days; after cooking, 1 to 3 days.

¢ Mustard greens: Choose young, tender leaves that are not wilted or yellowed. They can be eaten raw or cooked. Store unwashed greens in plastic bags in the crisper drawer of the refrigerator. They will keep about 3 days. Wrap in moist paper towels for longer storage, up to 5 days.

¢ Pears: If pears are still hard, they can be ripened at room temperature for a few days. To keep pears a longer period of time, store them in the refrigerator.

¢ Pumpkins: Select heavy, unblemished pumpkin that is free of cracks and soft spots and has a deep orange color. Pumpkins should not be stored in the refrigerator or in a damp place.

¢ Sweet potatoes: Buy small- to medium-size sweet potatoes with smooth, unbruised skin. Store in a dark, dry place a week (they’ll keep up to 3 weeks under perfect conditions).

¢ Winter squash: Purchase such varieties as acorn, butternut, Hubbard and spaghetti if they feel heavy and have unblemished, fairly glossy skin. Most whole winter squashes can be stored at room temperature up to 3 months, depending on variety. Refrigerate cut pieces.