How to Keep Produce Fresh
Shop frequently instead of stocking up., Examine all produce for bruises, nicks and decay., Prepare daily meals based on the individual spoilage factors of each item., Store produce in their most accommodating environments., Utilize plastic bags to...
Step-by-Step Guide
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Step 1: Shop frequently instead of stocking up.
The more often you buy produce throughout the week, the better chance you have of purchasing fresh stock. -
Step 2: Examine all produce for bruises
Damaged produce will rapidly decay because once broken leaves and skin are exposed to air, spoilage will occur.
If produce in your refrigerator is damaged, consume it sooner than undamaged items. , Fragile produce such as lettuce should be eaten sooner than heartier items like potatoes. , Some produce should not be refrigerated until ripened, like nectarines.
Other produce needs a climate controlled storage environment as quickly as possible, such as carrots, which should go into the bin as soon as you bring it home from the store. , Punch several holes in the plastic bags to allow them to breathe. , Because mushrooms will spoil in humid conditions created by plastic bags, keeping them in a paper bag will absorb excess humidity and reduce spoilage. , Berries are fragile and will quickly deteriorate when exposed to air.
Storing them inside a sealed container will minimize produce spoilage due to excess handling and opening and closing of the refrigerator door., Ideally you'll have 2 climate controlled bins; a low humidity one for hard vegetables and fruit with low water content, and a high humidity one for salad greens, herbs and leafy greens like Swiss chard. ,, Do not store them together on the same shelf since onions will cause potatoes to sprout. , These produce items emit ethylene, an invisible and odorless gas that causes rapid ripening.
Store them on the counter top. -
Step 3: nicks and decay.
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Step 4: Prepare daily meals based on the individual spoilage factors of each item.
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Step 5: Store produce in their most accommodating environments.
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Step 6: Utilize plastic bags to maintain humidity when storing certain items
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Step 7: such as zucchini
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Step 8: cabbage and leafy greens.
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Step 9: Keep mushrooms in a paper bag.
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Step 10: Move berries out of their containers and into plastic containers with lids.
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Step 11: Use the crisper bins in your refrigerator for fragile produce storage.
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Step 12: Cut the ends off asparagus and celery and stand upright in a container with an inch of water.
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Step 13: Keep onions and potatoes in a cool
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Step 14: dark place outside of the refrigerator.
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Step 15: Separate avocados
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Step 16: bananas and tomatoes away from other vegetables.
Detailed Guide
The more often you buy produce throughout the week, the better chance you have of purchasing fresh stock.
Damaged produce will rapidly decay because once broken leaves and skin are exposed to air, spoilage will occur.
If produce in your refrigerator is damaged, consume it sooner than undamaged items. , Fragile produce such as lettuce should be eaten sooner than heartier items like potatoes. , Some produce should not be refrigerated until ripened, like nectarines.
Other produce needs a climate controlled storage environment as quickly as possible, such as carrots, which should go into the bin as soon as you bring it home from the store. , Punch several holes in the plastic bags to allow them to breathe. , Because mushrooms will spoil in humid conditions created by plastic bags, keeping them in a paper bag will absorb excess humidity and reduce spoilage. , Berries are fragile and will quickly deteriorate when exposed to air.
Storing them inside a sealed container will minimize produce spoilage due to excess handling and opening and closing of the refrigerator door., Ideally you'll have 2 climate controlled bins; a low humidity one for hard vegetables and fruit with low water content, and a high humidity one for salad greens, herbs and leafy greens like Swiss chard. ,, Do not store them together on the same shelf since onions will cause potatoes to sprout. , These produce items emit ethylene, an invisible and odorless gas that causes rapid ripening.
Store them on the counter top.
About the Author
Matthew Johnson
Writer and educator with a focus on practical practical skills knowledge.
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