preserve food

Learning to keep your vegetables and fruits fresh

Are you wasting food because it ripens and then goes bad faster than you can eat?

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Storing food in the correct way and preserving the Cold chain can make the difference between a nutrient-dense food, even one that causes a intestinal flu.

Ethylene is a natural gas that is released from some fruits and vegetables that accelerates the ripening process. That can be an advantage: maturing a avocado quickly when sealed in a paper bag, but too much ethylene can spoil the product. And it's not just about ethylene; Temperature plays an important role, as does how and when a fruit or vegetable is washed, and how and where it is stored.

Use this handy chart and read on to find out where (and how) to store your products:

Fruits and vegetables to store at room temperature

Bananas - Basil - Cucumber - Eggplant - Garlic - Grapefruit - Green beans - Lemons - Limes - Onions - Oranges - Potatoes - Pumpkin - Sweet potatoes - Watermelon - Winter squash - Zucchini

Store these on your counter, then move to the fridge when ripe

Apricots - Avocados - kiwi - mangoes - melons - nectarines - papayas - peaches - pears - pineapple - plums

Fruits and vegetables to store in the refrigerator:

Apples - Asparagus - Blueberries - Broccoli - Brussels Sprouts - Cabbage - Carrots - Cauliflower - Cherries - Coriander - Corn (whole ears in the shell) - Dark leafy vegetables - Grapes - Leeks - Lettuce - Parsley - Peas - Pomegranate - Raspberries - Strawberries


Should you store products together or separately?

Determining whether to store your fruits and vegetables in or out of the refrigerator is really only half the battle. Some fruits and vegetables need to be stored separately, no matter where they land. Ethylene gas, a natural gas emitted by some fruits, can speed up the ripening process of some (but not others) fruits and vegetables. This can sometimes be a good thing.

But you don't always want your fruits and vegetables to ripen too quickly, because they can end up rotting before you can eat them. A good rule of thumb is to keep high ethylene gas fruits separate from other produce. Apples, avocados, stone fruits, pears, bananas, and tomatoes are some of the top offenders, and delicate green leaves are some of the most susceptible to ethylene gas.
Also, keep the onions separate. At onions They love to share their fragrance with their neighbors (especially after they have been cut), so they should be stored separately and especially away from potatoes, which will wilt and germinate more quickly when the onions are present.

How to store cut fruits and vegetables?

Sliced ​​fruits and vegetables are great to keep on hand to nibble on and save refrigerator space, but they can oxidize quickly. The best thing is to consume them as soon as the cuts to keep all their nutrients.

Do you know which is the best container for your fruits?

Nature! Well yes, evolution was not for nothing, and the best way to preserve your fruits is in its own shell. Try to minimize the use of plastics and film to wrap, nature did not create them, nor do you need them if you know that eating seasonal fruits ensures freshness and good nutrition.

type Gift:

Do you want to ripen your avocado faster? Store it alongside a ripe banana in a paper bag and let the ethylene in the banana do its magic.

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