Experts recommend storing plant-based products using scientifically backed advice. Even after harvesting, fruits and vegetables continue their biological processes. Primarily, this includes respiration: the production of energy from stored carbohydrates, proteins, and fats, releasing carbon dioxide and water vapor. Additionally, fresh plant products are susceptible to spoilage from various microbes—both harmless and harmful.
Storing fruits and vegetables in the refrigerator won’t solve the problem, as different types of plants react differently to cold. So, how can you keep these products fresh for as long as possible? Here are some helpful tips.
Freshness and Quality Start on the Farm
Farmers always strive to harvest the best crops. However, certain factors affect their quality. First and foremost, these are pre-harvest factors: climatic conditions, soil type, and water availability. Post-harvest factors include washing and cleaning, transportation and distribution, processing and packaging, as well as storage.
Consumers cannot directly control these processes. Therefore, it’s not uncommon for the fruits and vegetables we buy to be of less-than-ideal quality. But we can monitor the factors that affect these products once we bring them home, notes Senaka Ranadira, a lecturer at the University of Melbourne (Australia).
One important thing to watch for is bruising or damage. Such issues can occur at any stage after harvesting. Meanwhile, moisture loss through damaged skin accelerates the deterioration of the fruit and the loss of its nutrients. Cracks allow microbes to enter.
To Wash or Not to Wash?
Under no circumstances should you wash fruits and vegetables before storing them. Much of what we buy has already been cleaned for commercial purposes. In fact, if you wash produce and cannot dry it completely, the added moisture can actually speed up its decay.
Instead, it’s crucial to wash products just before use!
Also, avoid treating them with vinegar, as sometimes suggested on social media: it does not reduce the microbial load on fresh produce. Similarly, don’t scrub them with baking soda. Use plain tap water, advises Science Alert.
Storage Location is Key!
The main things to focus on are proper packaging and storage location. These two factors help prevent moisture loss, rot, and ripening.
There are three options for storing fruits and vegetables: at room temperature, in the refrigerator, or in a cool, dry, dark place, such as a pantry. Here are some common examples of proper storage for various plant products.
Bananas, onions, garlic, potatoes, and squash are best kept in a dark pantry or cupboard.
Do not store potatoes and onions together. Onions emit a gas called ethylene, which causes potatoes to spoil faster, while the high moisture content of potatoes can spoil onions.
Don’t store apples, pears, avocados, and bananas together, as they release ethylene gas as they ripen. This causes neighboring fruits to ripen (and potentially spoil) much faster.
Leafy greens, carrots, cucumbers, cauliflower, and broccoli are best stored in a low-humidity drawer (vegetable drawer) in the refrigerator. All of these can be placed in perforated plastic bags to retain moisture and allow for air circulation.
However, do not pack these vegetables in completely sealed bags, as this traps carbon dioxide inside, leading to rot and unpleasant odors.
Apples and citrus fruits can stay fresh in the refrigerator (vegetable drawer) for quite a while, although they also hold up well at room temperature.
On the other hand, watermelon should not be stored in the refrigerator for more than three days, as it loses flavor and color.
Most herbs and some leafy vegetables, like celery, green onions, and asparagus, can be placed in water like flowers. To keep these products crisp, they should be kept in a well-ventilated area, away from direct sunlight.
Don’t Buy Too Much
Try to buy fruits and vegetables in small quantities so you don’t have to worry about keeping them fresh. Never take bruised, cut, or damaged products if you plan to store them for more than a day. If you do buy a lot of plant products, consider how they will keep for a long time. For most vegetables, freezing and canning are good options.
And why not grow something yourself? For example, herbs. That way, they’ll always be fresh and at your fingertips.