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Keeping your produce fresh

If your produce rots after just a few days, you might be storing incompatible fruits and veggies together. Those that give off high levels of ethylene gas——a ripening agent——will speed the decay of ethylene-sensitive foods. Keep the two separate. Use trapped ethylene to your advantage: To speed-ripen a peach, put it in a closed paper bag with a ripe banana. One bad apple really can spoil the whole bunch. Mold proliferates rapidly and contaminates everything nearby, so toss any spoiled produce immediately. For longer life, keep your produce whole——don’t even rip the stem out of an apple until you eat it. “As soon as you start pulling fruits and vegetables apart,” says Barry Swanson, a food scientist at Washington State University, “you’ve broken cells, and microorganisms start to grow.”

Never refrigerate potatoes, onions, winter squash or garlic. Keep them in a cool, dark, dry cabinet, and they can last up to a month or more. But separate them so their flavours and smells don’t migrate.

REFRIGERATE THESE GAS RELEASERS:

Apples
• Apricots
• Figs
Rockmelon

DON’T REFRIGERATE THESE GAS RELEASERS:

• Avocados
• Bananas, unripe
• Nectarines
• Peaches
• Pears
• Plums
• Tomatoes

KEEP THESE AWAY FROM ALL GAS RELEASERS:
• Bananas, ripe
• Broccoli
• Brussels sprouts
• Cabbage
• Carrots
• Cauliflower
• Cucumbers
• Eggplant
• Lettuce and other leafy greens
• Parsley
• Peas
• Peppers
• Squash
• Sweet potatoes
• Watermelon

See the full article at:
http://www.vegetariantimes.com/article/spoiled-rotten-how-to-store-fruits-and-vegetables/

3 Comments

  • Desley Gibson Posted November 30, 2014 6:08 pm

    This article about keeping foods fresh was really interesting…..something that I didn’t know before. Thank you Farmer Foster 🙂

    • Farmer Foster Posted December 1, 2014 8:38 pm

      🙂 Welcome Des!

  • paulac97 Posted February 15, 2018 12:58 pm

    Thankyou very useful

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