storage tips

 

Separate separate fruit and vegetables in storage  
Separate ethylene producing items from ethylene sensitive items for storage. In general, fruits give off more ethylene than vegetables, and vegetables are more sensitive to the harmful effects of ethylene. Two crisper bins is always best and you should use one crisper bin for fruits and the other for vegetables. You can check which items are ethylene producers and which are ethylene sensitive by visiting our Produce Reference Chart.

Use plastic bags  
Most fresh produce requires humidity levels of 80-95% for best storage results but your refrigerator humidity level is only about 65%. So keep your produce in plastic bags to stop them from dehydrating, particularly products like leafy greens and others that do not have an outer skin of their own.

One bad apple will spoil the lot 
Decayed or damaged produce will produce much higher levels of ethylene than normal. In addition, mold and fungal spores can easily transfer from one piece to another. You should sort through your produce before storing them in your fridge and discard any items that are decaying or damaged.

Speed ripening works 
You can use ripening bowls with a top on them or paper bags to ripen fruits that are not yet ready to be eaten. These work by trapping the ethylene gas which accelerates the ripening process. For rapid results place other high ethylene producing produce items in the bowl or bag also (eg: bananas, apples) to increase the ethylene production.

Don’t soak away nutrients 
Soaking leaches nutrients so you should avoid soaking fruits and vegetables in water for too long. Water-soluble vitamins and minerals can leach into the water and diminish the nutrient value when you eat them.

Mold & mildew is easily spread
Regularly clean your crisper bin to prevent mold and bacteria from growing and transferring to your produce. Mold and mildew can be transferred from one surface to another very easily and rotting fruits and vegetables produce significantly more ethylene than fresh product.

Remove toxins 
You should cut off the tops and outermost leaves of leafy vegetables such as lettuce and cabbage before putting them in the fridge. Any toxic residues from agricultural chemicals and fertilizers may reside in these outer leaves. Remember to always wash your produce in clean water before use.

Not all produce needs the fridge  
Not all produce needs refrigeration. Potatoes and Onions for example should be stored in a cool dry place in the cupboard or pantry. Bananas will go black when placed in the fridge and tomatoes will be tastier if stored at room temperature.

No plastic bags for mushrooms  
Mushrooms are 90% water and will go slimy if stored in plastic bags. They will also absorb odors if stored with other foods that have a strong odor. Always store your mushrooms in paper bags.

Skin is nutrient packed  
Many nutrients are concentrated just beneath the skin of fruit and vegetables. Avoid peeling them when you can. Even if you don't eat the skin, try to leave it on as the fruit or vegetable cooks to preserve nutrients.

Hold off chopping until ready to eat

Cutting or chopping foods high in Vitamin C releases an enzyme that can destroy the vitamin. It's best to leave fruit and vegetables whole until they're ready to eat.

Fresh cuts  
When fresh produce is cut, enzymes will cause darkening on the cut surface due to the increased presence of oxygen. It is best to keep cut produce tightly wrapped and to eat them as soon as possible.

Delay fresh cuts browning 
Leafy greens like lettuce and cabbage will stay fresh for longer when cut if they are dipped in hot water for 30 seconds. The heat shock causes a reaction which reduces production of the enzyme which causes browning. It sounds ridiculous .... but heat shock works !

Lemon juice for fruit salad  
Squeeze lemon juice on your fruit salad to keep it from browning rapidly. The acidic lemon juice counteracts the browning enzyme in fruits.