We know that the fresher the food, the better it is, but fruits and vegetables can spoil quickly if not used immediately.
In addition to ongoing biological processes after harvest, certain bacteria that cling to fruits and vegetables can also pose health risks to both the products and consumers.
Simply storing them in the refrigerator is not always sufficient for preservation, as different types of produce respond differently to various storage methods.
Freshness Starts from the Farm
Properly storing fruits and vegetables helps them stay fresh and last longer (Illustration: Getty).
Farmers strive to harvest fruits and vegetables at their peak freshness. However, factors related to plant care before and after harvest also affect the freshness of produce.
As consumers, we cannot directly control these factors, but we can find the best ways to preserve fruits and vegetables after purchase.
The first important point is that damaged or cracked products will accelerate the decomposition of fruits and vegetables. Additionally, such damaged areas lead to quicker moisture loss, increasing spoilage and nutrient loss, while also allowing harmful bacteria to enter easily.
To Wash or Not to Wash?
Many fruits and vegetables are pre-washed before we buy them. In fact, if you wash fruits and vegetables and do not ensure they are completely dry, the remaining water increases humidity and accelerates spoilage when stored in the refrigerator.
However, washing produce before use is very important for removing dirt and pathogens.
Do not use vinegar to wash fruits and vegetables. Studies show that vinegar is ineffective in killing bacteria on fresh produce.
Similarly, do not use baking soda. While there is some evidence that baking soda can remove pesticide residues from the surface of certain fruits and vegetables, this practice is not recommended at home. Just using plain tap water is sufficient.
Storage Location
The most crucial factor when storing fruits and vegetables is that you need to use the right type of packaging and store them in appropriate places to best control moisture evaporation, ripening, and spoilage. The three best spots are on the kitchen shelf, in the refrigerator, or in a dry, cool, and dark area.
Bananas, onions, garlic, potatoes, sweet potatoes, and whole pumpkins should be stored in cabinets or dark cupboards. Do not store potatoes and onions together, as onions produce ethylene gas that causes potatoes to spoil faster, while moisture from the potatoes can damage the onions.
You should also avoid storing fruits like apples, pears, avocados, and bananas together, as these fruits produce ethylene gas when ripe, causing surrounding fruits to ripen and possibly spoil faster. However, if you want these fruits to ripen quickly, storing them together is fine.
The best place to store leafy greens, carrots, cucumbers, cauliflower, and broccoli is in the low-humidity drawer of the refrigerator. You can place them in perforated plastic bags to retain moisture while maintaining airflow. Avoid putting them in completely sealed bags, as this slows down ripening and retains carbon dioxide, making them prone to spoilage.
Some fruits like apples, oranges, and lemons can be kept at room temperature for a few days, but if stored in the refrigerator, they will stay fresh longer. Note that you should not store watermelon in the refrigerator for more than three days, as it will lose its aroma and red color.
Buy as little as possible to avoid worrying about storage. (Illustration).
Most herbs and some leafy greens like celery, green onions, and asparagus can have their roots submerged in water to keep them crisp, but should be kept out of direct sunlight.
Reducing Food Waste
You should not buy too much at once. Buy as little as possible to avoid storage concerns. Do not purchase damaged or cracked products if you want to keep them for more than a day.
You can process fruits and vegetables to extend their shelf life. For example, if you buy too many ripe bananas, you can mash them and store them in the refrigerator at 4°C for up to 14 days. Freezing, blanching, fermenting, and canning are also great methods depending on the type of vegetable.
Vacuum sealing is another way to preserve soft fruits and vegetables like berries. For instance, vacuum-sealed beans can last in the refrigerator for 16 months, while those in standard bags only last about four weeks.
Remember to monitor the status of your food. Organize your refrigerator so you can easily see products and use them before they lose freshness.
Lastly, consider growing a few plants yourself. This is not feasible for everyone, but you might try growing some herbs in small pots, so you don’t have to worry about their freshness or availability. Growing leafy greens is also not too difficult and can be very convenient.
