How to store fruits and vegetables: a guide that will show you strategies to prolong the life of fruit and vegetables inside or outside the refrigerator.
Food waste is an important environmental problem, understanding how to conserve fruit and vegetables will help the domestic economy, the economy of the local administration (yes, the disposal of organic waste has a cost) and the planet earth.
Why is it important to understand how to store fruits and vegetables?
Food waste is a problem that affects everyone. Every day, how much food does your trash end up? It is not just wasted food, throwing away food stuffs, different types of resources are wasted, on the one hand organic matter and on the other all that is behind (your money in the first place, the fuel of transport, energy and the resources employed during the production chain).
1) Know Your Fridge
Knowing the temperatures of the various shelves of the fridge allows a better preservation of the food: in fact, if in the colder areas we arrange the highly perishable ones such as meat, it is good to keep the food delicate in the less cold areas.
Take fruits and vegetables: it is true that in theory they have a dedicated compartment, but often it is small, not enough. Where do we then store freshly bought fruit and vegetables in our fridge? In a cool area but not too much. And what is this area?
We are helped by the physics regulation learned at school: warm air goes up, remember? The same happens in the fridge too.
So, once the capacity of the special drawer is finished, we arrange the vegetables starting from the top, the least cold area, trying not to reach the bottom compartment, the one just above the vegetable compartment, the coldest.
2) Attention to Ethylene
All plants produce ethylene which is a gas responsible for maturation. However, they do not all produce equally. Here is the importance of getting to know Ethylene a little better.
In fact, vegetables such as apples or bananas that emit a lot of them mature earlier and make those placed near ripen more quickly.
Avoid putting ripe food near those that produce too much ethylene!
3) Store the tomatoes in the fridge
the low temperature of the fridge breaks the outer membranes interrupting the maturation process to the detriment (also) of the consistency.
Moreover, the cold reduces some chemicals that give the tomatoes their typical taste. Do you know the supermarket tomatoes? That’s why they have no taste.
Even if it is hot, tomatoes can withstand about four or five days outside the fridge.
4) Potatoes outside the Fridge
Potatoes have the ugly habit of sprouting, but this can be avoided if you put an apple in the bag with them: by producing ethylene, you will keep the potatoes fresher for up to a couple of weeks more, making them always ready to be used.
Remember then that the potatoes should not be placed in the fridge, but in a cool, dark place.
5) Mushrooms in the paper bag
To preserve the mushrooms, a paper bag is much better than a plastic one, because, by not trapping moisture, it keeps them drier and fresher. And if they turn out to be too dry, you can revive them under a jet of fresh water.
Buy Myitalic Reusable Silico Food Bags, It will be easier to keep your food well preverve!