How to Keep Fruits and Vegetables Fresh

How to Keep Fruits and Vegetables Fresh

The rhythm of life is dictated to us a lot, and that certainly includes the acquisition, disposal and food preparation. How much we are organized and what we know and what is not about keeping foods depends upon the quality of our food.

Tips for keeping fresh fruit and vegetables

Heat, humidity, light, and various bacteria are the main “enemies” of foods, and our task is to save them in a way that will allow you to stay longer fresh and nutritious. As today’s lifestyle prevents everyday purchase, it is important that the food is carefully choosing and properly stored.

If you are in doubt that vegetables should be kept in the refrigerator and leave it at that, what are wrapped in aluminum foil and transparent in what, and for how long, for example, cake with cream must not stand in the fridge, here are some tips that will help in the preservation of food, but also the preservation of health.

To withstand well transportation and storage, the fruit must be addressed before full ripeness resulting in faster or slower dry for. Fruits and vegetables can not be kept in the dark. The exception is potatoes, which in the light turns green, and it is related to the occurrence of a toxic substance – alkaloid solanine.

For storing smaller quantities of fruits and vegetables is the most suitable fridge, but since it is not enough moist air, some species should be placed in polyethylene bags. It is recommended that fruit and vegetables are pre-cool a little in order to avoid more moisture bags, because it accelerates decomposition.

Below you can find short tips on how to keep the freshness of individual fruits and vegetables.

Fruit:

Apples: You can keep them on the shelf and up to two weeks, but make sure that the room where they keep it fresh (may pantry or basement).

Citrus fruits: Keep them in a cool, ventilated place. Be sure not to keep citrus in closed containers that do not allow air circulation while standing because their fruits release ethylene gas, which accelerates ripening and can cause deterioration of the fruit.

Apricots: If the fruits are slightly greener keep them at room temperature on the shelf and if they are fully ripened keep them in the fridge.

Cherries: Store in a sealed container. Do not wash them before you want to spend it, because any moisture on the fruit stimulates the development of dance

Berries (raspberries, blackberries, blueberries, etc.): Do not forget that these fruits are very sensitive, so when you save make sure you do not wrap them in large quantities because of their own weight can damage the fruits that are on the bottom. If you have a possibility, it is best to keep them in one layer. And these fruits are sensitive to moisture and should be retained in the open bowls or into paper bags and follow them exclusively before eating.

Figs: Figs are sensitive to increased humidity, so they should not be kept in closed boxes. Paper bags can be used because they allow fruits to breathe and to reduce condensation. However, keeping in the refrigerator on a plate or in a bowl in a thin layer will allow you to save up to one week.

Nectarines: Like apricots and peaches can be stored in the refrigerator if they are fully mature. However, it is best to keep them at room temperature for a day or two before eating, to soften and develop characteristic aroma.

Peaches: Like other stone fruits (apricot, etc.) Can be stored at room temperature unless they are fully matured. Fully ripe fruits should be stored in the refrigerator.

Pears: Fruits pears can be stored on the shelf for several weeks and even better if you can keep them in paper bags (note that this applies only to fruit not at full maturity, ie. Not completely soften). If you want to accelerate their maturation, among them you can put the occasional apple.

Pomegranate: Can be stored for up to a month on a shelf in a cool place.

Strawberries: strawberries do not tolerate moisture. Best kept in an open bowl or paper bag in the fridge. If the fruits are healthy and not despised, can be stored for up to a week, but it is still necessary to scrutinize them to be on time noted increased humidity.

Vegetable:

Vegetables should never be kept in sealed bags or boxes, but allow him to breathe.

Melons and watermelons: Whole melons can be stored in a cool, dry and dark place and after ten days (please note that for melon retention period depends on the variety and maturity level). The cut, these fruits should be stored in the fridge in an open bowl.

Fresh legumes: In an open bowl in the fridge. Certainly, these vegetables can not be long kept fresh market and use it as soon as possible. If you still want to keep a longer period of time, the solution, see the freeze.

Radish and beetroot: Always keep them with no leaves. If they did not cut the leaves, it would draw moisture from the roots and thus seemed to lose flavor and firmness. This applies if you have your production or purchasing this vegetable with leaves directly from the manufacturer. Otherwise, in markets and shops radishes and beets are sold already been cleared.

Broccoli: Store in an open bowl in the fridge. However, due to the characteristics of this vegetable that quickly decays and loses its properties would be best to use it as soon as possible.

Brussels sprouts: sprouts tiny heads pack in an open bowl and cover them with a damp cloth. Brussels sprouts can be kept in a cool place or in the fridge.

Cabbage: Cabbage can be stored on a shelf one week. If you want to save the cabbage for more than a week, then keep in the fridge. If twisting occurs during storage or external leaves on them experience other adverse changes simply remove them before use. However, note that cabbage may begin to lose its freshness and moisture after a week and it would be a good use of it during this period.

Carrots: To longer preserve freshness, cut off the green stems with carrots. Keep them in a closed bowl with plenty of moisture. Also, if you keep them for a longer period of time, you can wrap a damp cloth or every couple of days immersed in fresh water. Pay attention to the quality of water used for immersion can significantly affect the quality of the root.

Cauliflower: This vegetable can be kept several days in a closed tureen in the refrigerator. But cauliflower has the best taste if exploited as soon as possible.

Celery: Can be well kept in the most ordinary bowl with shallow water nestled on the shelf.

Celery root: root celery can be stored very well in the fridge.

Sweet Corn: If you need to keep, uncleaned clips refrigerate. However, corn is the best on the day of harvest.

Cucumber: You can keep it in the fridge for up to 15 days. If you plan to spend a cucumber for 1-2 days, you can keep it in the cool room.

Eggplant: It is well to keep in a cool room. Do not wash because the eggplant does not like increased humidity around the leaves. For a longer storage store it in the refrigerator but not in a sealed box or bag.

Garlic: Keep it in a dark, cool and dry place.

Lettuce: Keep damp in a sealed bowl in the fridge.

Leeks: These vegetables can be kept in the fridge for a while. One way to keep long time fresh leeks is to pack it upright in an appropriate container at the bottom of which you will pour a little water. A layer of water should be such that only the lower part of the root is submerged. Thus saved leeks can keep in the pantry.

Onions: Keep it in a dark, cool and dry place that is well ventilated. If possible, fall on him in a thin layer.

Parsnip And this root vegetables, as well as carrots should be kept cleared of green stems in a refrigerator.

Potatoes: Store in a dark, cool and dry room in wooden boxes or in paper bags.

Radishes: To prevent rapid loss of moisture, remove the leaves and store them in an open container. Thus cleaned and packaged radishes refrigerate covered with a damp cloth.

Green beans Fresh green beans refrigerate in an open container

Spinach: Keep in an open container in the refrigerator but avoid being compressed. Also make sure to cool it as quickly as possible and remove from the fridge only as long as you need, because the spinach is sensitive to frequent temperature changes.

Peppers: If you plan to spend a couple of days you can keep it in the closet. However, if you plan to store peppers for a long time, store them in the fridge. No way he do not wash before you decide to use it because it reduces moisture retention.

Tomatoes: Tomatoes can be stored in the refrigerator if the fruits are fully ripe. If you have a little less mature fruits, tomatoes without any problems, you can keep in the pantry, which is even recommended. Depending on the degree of maturity of this vegetable in this way you can keep up to two weeks. If you want to speed up the ripening of tomato fruit pack them into paper bag and insert an apple.

Flask: If you plan to keep it a few days, you can keep the flask and leave. If you still plan to keep it for longer than this period, store it in the fridge. Note that the zucchini sensitive to shocks and to avoid placing any other severe vegetables over them when disposing of it in the fridge.

Frozen vegetables are healthier than fresh

Did you know that fast food frozen for most manufacturers of frozen fruits and vegetables contain more vitamins, especially vitamin C, than the one you buy fresh? The air which they are exposed while on the shelves or on market stalls may be detrimental to the survival of the vitamin. If you get really fresh vegetables and choose to freeze (not frozen lettuce, tomatoes, apples, grapes, old potatoes), blanch it, cool and well-pack them in freezer bags. Do not be lazy, get a sticker on which you write the date of freezing and content – it is helpful when after several months longer you can remember when you and what does it freeze.

Photo by Photokanok

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