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How to Properly Store Fruits and Vegetables

by Gab Billones

Nov
13

We all love storing food and keeping them for a longer time. Refrigerators are comfortable extensions to the life of our kitchen and we just love seeing them filled with stocked food that could last for a month of supply. In this respect, we tend to just put all the things that we purchased from the grocery and pile them altogether in the fridge. Little did we know, before we even get to consume these products, they are already rotting on one end and are already not good for consumption.

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The rule in storing fruits and vegetables is a specialized one because they have very sensible shelf lives and do not have enzymes that make them last longer. Indeed, if you wanted to prevent spoilage and trim down your expenses on unprecedented wastage of produce, you need to properly store them. This includes separating certain kinds of foods to be able to optimize the storage of fruits and vegetables. But one must know most importantly that fruits and vegetables have to be separated.

In storing vegetables, the leafy ends must be removed first and there shouldn’t be anything in it like ties and bands. But an inch of the leafy end must be kept so that the vegetable won’t dry out. Soft herbs and mushrooms shouldn’t be washed before actually using them while the leafy greens can be. Perforation has to be done and spacing must be considered in the placement of the vegetables. One has to remember that they’re likelier to rot when adjacent to each other.

For the fruits, bananas have to be separated because it ripens so quickly compared to the others. Berries, citrus, bell peppers and grapes have to be kept on the fridge because they will rot when left still on the countertop.

For an ideal shelf life of more than 7 days, apples, cantaloupe, figs, honeydrew and apricots should be kept away together because they are identified as ethylene producers. This means that in a group of produce, they spread the hormone that induces the ripening of the adjacent fruits and veggies. Broccoli, lettuce, cauliflower, carrots, radishes, peas, corn and green onions have to be placed in a plastic bag right away without washing.

Mushroom and okra have to be stored in a paper bag. The berries family composed of strawberries, blueberries, blackberries and raspberries have to be kept in one layer and should be left unwashed. Again, this is to make sure that the shelf life is extended and the fruits and vegetables would last longer than expected.

For less than 7 days, apples, bananas and tomatoes, basil, cucumber, eggplant, papayas, pepper, persimmons, pomegranates, watermelon, jicama, lemons, lime and mangoes can be placed in the countertop. To keep them crisp, they have to be stayed away from direct sunlight and should be placed in an uncovered bowl or a perforated plastic bag. Perforation of bags is simply done by making holes through sharp objects and equally spacing them in distance.

Onions, pumpkins, potatoes and almost all kinds of squash have to be stored in a cool dry place. And take note, potatoes have to kept away from onions.

You can also use the Berry Breeze to amplify your storage goals of the fruits and vegetables. Berry Breeze is a small breakthrough technology device which releases activated oxygen in the refrigerator to neutralize microbes, fungus and bad bacteria, clean and purify the air, neutralize the effect of the ethylene and disinfects and cleans the fridge in its entirely.  

By properly storing fruits and vegetables, you can save a lot of money because you’re avoiding the wastage of produce that you could have still consumed if its life were extended otherwise.

 

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