MEPION

Properly storing fresh produce can significantly extend how long your fresh items stay bright, crunchy, and full of vitality. One of the most important things to remember is that not all produce should be stored the same way. Some items prefer the fridge, while others stay fresher at room temperature.

First, isolate ripening fruits that release gas like citrus, pears, and avocados from gas-sensitive produce like arugula, фермерские продукты с доставкой cauliflower, and blueberries. A byproduct of ripening that accelerates maturation and can ruin nearby produce when clustered.

Store root vegetables and alliums in a dry, shaded, airy spot like a pantry or cupboard. Don’t seal them in airtight containers or near each other, as moisture and close contact can turn moldy or sprout. Instead, use a woven paper sack or cardboard box.

When storing greens like arugula, Swiss chard, and romaine, lightly wash them, dry them thoroughly, and keep them in an airtight tub wrapped in absorbent paper. The towel absorbs excess moisture and inhibits rot.

Soft fruits like cherries and blackberries are easily damaged and should be stored in the fridge in a single layer if possible. Keep them dry until serving, as moisture invites fungus. Try this proven method by soaking briefly in vinegar solution. Use a 1:3 vinegar-to-water ratio, immerse briefly, then rinse and dry completely before storing in the crisper.

These root veggies retain crunch better when placed in a jar with water. Refresh the liquid weekly to keep it fresh. For herbs like cilantro, parsley, and dill, treat them like flowers. Trim the stems, and place them in a glass with an inch of water, then cover loosely with a plastic bag and keep chilled. Try wrapping in a slightly wet towel and place in a closed plastic box.

Store unripe bananas at ambient heat until ripe. After they’ve softened to your liking, you can refrigerate them to halt the ripening process. The peel will turn brown but the flesh stays sweet and edible.

Avocados can be stored on the counter until they yield slightly to pressure. Then, move them to the fridge to extend freshness. After opening the fruit, retain the stone, seal it in cling film, or place it in an airtight container with a slice of onion to minimize oxidation.

Finally, always check your produce regularly and discard moldy or rotten produce right away to stop contamination from spreading. With knowledge of each item’s ideal storage conditions, you can minimize grocery losses and enjoy fresher tasting produce for longer.