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