A simple method that has worked well for me is to wash about one-half bushel of vegetables per batch in a slatted basket or hamper. First submerge the basket containing the vegetables in an old tub or convenient container filled with water. After a 10 to 20 minute soak to soften the soil, remove the hamper, tip it slightly and while rolling it slowly to tumble the vegetables, gently spray water over the contents until most of the soil has been washed away. Don't use a strong jet of water as this too can damage the thin skin on many vegetables. Next, carefully dump the washed vegetables into a clean container, allow to drain and dry for about an hour before you transfer them to storage.
Temperature is another major factor in crop quality and storage success.
The first step after you harvest fruit and vegetables is to keep the produce cool. The chemical processes within the cells of the crop continue. This action is slower at low temperatures. But if it proceeds at a fast rate under elevated temperatures, the results may be over ripening, undesirable changes in flavor, color, texture and even spoilage. As soon as it's practical after picking, rinse the produce in cold water to lower its temperature, or spread it out in the coolest place possible, such as a shed or under a shade tree.