There are so many safe storage of vegetables under dry conditions (without refrigerating or freezing). Because different vegetables have different characteristics, for example, tomatoes contain lots of water, while root vegetables such as carrots and potatoes contain less. These factors, and many others, affect the amount of time that a vegetable can be kept in dry storage, as well as the temperature needed to preserve its usefulness. The following guideline shows the required dry storage conditions:

Cool and dry: onion

Cool and moist: root vegetable, potato, cabbage

Warm and dry: winter squash, pumpkin, sweet potatoes, dried hot peppers

Many cultures have developed innovative ways of preserving vegetables so that they can be stored for several months between harvest seasons. Techniques include pickling, home canning, food dehydration, or storage in a root cellar. In my opinion, the most convenient and easy way is wraping tightly with plastic bag or plastic sleeve.