Tips for Preserving Fresh Vegetables, Roots, and Fruits in the Fridge

Different types of vegetables, roots, and fruits have their own preservation methods and prefer different humidity conditions. Here are some tips for keeping fresh vegetables and roots in the refrigerator to help homemakers maintain food freshness.

1. Tips for Preserving Fresh Vegetables, Roots, and Fruits in the Fridge

Different types of vegetables, roots, and fruits have their own preservation methods and prefer different humidity conditions. Here are some tips for keeping fresh vegetables and roots in the refrigerator to help homemakers maintain food freshness.

Preserving Vegetables and Roots in the Refrigerator

While the refrigerator can cool vegetables, it actually absorbs moisture, causing vegetables to not absorb enough necessary moisture. Hence, leafy vegetables like spinach, lettuce, kale, and cilantro often wilt. One trick to preserving fresh vegetables and roots in this situation is to place them in a plastic bag with a damp paper towel before storing them in the refrigerator to absorb moisture and keep them fresh. Wrap the vegetables (after draining) in a paper towel before placing them in the bag. This method will be effective for spinach and celery, helping them stay fresh for at least a week. Ensure the paper towel is not overly wet. If it is, replace it with a new dry one.

Smart Tips for Keeping Vegetables, Roots, and Fruits Fresh

Fresh, clean carrots can stay fresh if tightly wrapped in a plastic bag to prevent evaporation or stored in a sealed container. They can last a week or longer.

Potatoes, onions, ginger, garlic, and sweet potatoes should be stored in a dark place or in a dark-colored bag to prevent sprouting caused by sunlight exposure. These types of tubers are often displayed in stores under sunlight, which is not good for them.

Tips for Keeping Fruits Fresh

In addition to vegetables, fresh fruits are also highly favored for their fiber content. You can make fruit juice, smoothies, or mix them into salads. To keep fruits fresh longer, consider the following: For pomelo, oranges, lemons, and limes: When buying, choose fruits that feel heavy, firm, and have fresh skin.

Oranges, lemons, and limes can be stored at room temperature, but if you wrap them in a plastic bag and store them in the cool compartment of the refrigerator, they will last longer. Pomelo can be well-preserved in a cool place in a mesh bag or basket; storing it in plastic wrap will cause it to spoil quickly.

Proper Temperature Storage

For longer-lasting fresh vegetables, mothers should keep the refrigerator at a temperature of 1-4 degrees Celsius. Bacteria tend to thrive when vegetables are stored above 4 degrees Celsius; conversely, if the temperature is too low, vegetables may freeze and spoil quickly.

Do Not Wash Vegetables Before Refrigerating

It is not advisable to wash vegetables before refrigerating them; only wash them before preparing or consuming them. Excessive moisture can cause vegetables to discolor and spoil. For root vegetables like turnips, carrots, and celery, trim the tops before refrigerating.

Use Nylon Bags

Most fresh vegetables require humidity levels between 80-95%, but refrigerator humidity typically stops at around 65%. Therefore, putting vegetables in nylon bags can prevent water evaporation when placed in the refrigerator, especially for those without outer skins.

Store vegetables and fruits separately to prevent them from ripening too quickly when stored together.

Avoid using plastic bags for storing mushrooms as they are composed of 90% water and can quickly turn slimy when stored in plastic. Opt for paper bags instead.

Keep green vegetables and fruits in separate compartments.

Most vegetables and fruits can be categorized into two groups: those that produce ethylene gas and those that are sensitive to ethylene. Storing them together can hasten the ripening process of the sensitive ones.

Extend the freshness of your produce in the fridge with these simple tips.

Apples, papayas, bananas, avocados, and tomatoes are known to produce ethylene gas. Meanwhile, vegetables like spinach, broccoli, lemons, oranges, and carrots are ethylene-sensitive. Additionally, bruised or damaged produce, as well as certain types of vegetables and fruits, can also contribute to increased ethylene production. Typically, fruits emit more gas while vegetables tend to be more susceptible to the harmful effects of ethylene.

Recommended Storage Times for Vegetables

2-3 days: snow peas, corn.