Storing various fruits and vegetables so as not to rot
How to store vegetables and fruits not only affect the taste and appearance, but also affect the nutrients they contain. Therefore, it is important to know how to keep fruit and vegetables in order to last a long time and the quality remains good. do not forget to visit snacks for kids so you can get reference for healthy snacks for children.
Important guidelines for storing vegetables and fruit:
Store at the ideal temperature
Fresh fruits and vegetables are actually living things. Although already picked and harvested from the tree, the vegetables and fruits still require oxygen to ‘breathe’ and remove carbon dioxide. The ability of vegetables and fruits to ‘breathe’ depends on the temperature of the storage and the type of vegetable or fruit. The lower the temperature in the storage area, the lower the ability of vegetables and fruits to ‘breathe’ and further extend the shelf life. The more oxygen that is ‘inhaled’ and the carbon dioxide emitted, it will further accelerate the fruits and
Vegetables become rotten and damaged
Some types of vegetables/fruits should be stored immediately in a cool place, while some are sensitive to cold temperatures and will rot when entered into the refrigerator.
Always pay attention to moisture
All vegetables/fruits contain water. This water content that keeps the freshness of vegetables and fruits. But when the fruit/vegetables are harvested or picked from the tree, much water is lost by evaporation. Therefore, you should keep the remaining water in the vegetable/fruit so as
not to wither and shrivel, by putting the vegetables/fruit into plastic that has been drilled.
Do not Store Vegetables or Fruits in Extreme Temperature
Vegetables or fruits stored in places of too high or low temperatures will be quickly damaged and rotten. When fruits or vegetables are stored in the freezer, they will be damaged immediately after
being melted. The damage that will appear like, appears brownish spots on the apple and become very soft on the pears. While very high temperatures will cause uneven maturity, become soft and melted, wrinkled, and become wrinkled.
Pay attention to the condition of newly purchased vegetables and fruits
Most of the fruit will last longer if still accompanied by a skin. Part of the skin is exposed to the fruit, causing the potential growth of fungi and bacteria that can cause fruit to rot. Therefore, check the surface conditions of your fruits and vegetables regularly and frequently. If there is a change of color, book, or tan on fruit/vegetable, then immediately dispose of the rotten part and the consumption is still in good condition.
Things to note and do for fresh fruits and vegetables longer
After knowing the principles, here are the steps you can take to keep your fruits and vegetables fresh and durable:
- After buying fruit or vegetables in the market or in the supermarket, before washing it, better remove the rotten part contained in the fruit or vegetables. After that, then you can wash it clean.
- For green vegetables, separate the leaves with roots and then wash the green leaves with a mixture of cold water, a little vinegar or lemon. Mixed wounds or lemons, in addition to eliminating the bacteria in the vegetables, is also useful to increase the crispness in the green leaf. After washing clean, immediately dry the vegetables in with a tissue and immediately wrap it with plastic that has been drilled. Then, store in the refrigerator.
- Roasted vegetables or fruits such as onions, or potatoes, should not be immediately washed and stored in the refrigerator. Check the moldy parts then store in a cool place and have good air circulation. Do not store in the refrigerator.
- Tomatoes are also better kept at room temperature because low temperatures can make the tomatoes become mushy. If you want to keep a partially cut tomato, place the tomato on a paper bag and store it at room temperature.
Vegetables and fruit should be stored in the fridge vs. at room temperature
In the fridge
- Fruit: apples that have been more than 7 days, apricots, pears, various berries, cherries, grapes, and all pieces that have been cut into pieces.
- Vegetables: broccoli, cabbage, celery, carrots, mushrooms, lettuce, spinach, kale.
- Fruit: apples that are still less than 7 days, lemon, assorted oranges, mangoes, bananas, pineapple, watermelon, and melon.
- Vegetables: cucumbers, onions, pumpkin, chili, potatoes, tomatoes, and ginger.
In addition to maintaining freshness and taste, the storage of vegetables and fruits that are good and true will also keep the nutrient content contained in it. Conversely, if you do not pay attention to the storage of vegetables and fruits, it is not likely to cause adverse effects on health due to fungi and bacteria contained in vegetables and fruits.