How to keep fruits and vegetables fresh longer?
The best way to maintain the freshness and nutritional value of vegetables and fruits for as long as possible between two purchases at the market is proper storage. Not all fruits are compatible, so it is not enough to put everything together in the refrigerator drawer. Foods that have more ethylene, which causes ripening, if you put ripe fruits, it will cause them to spoil faster. In order to preserve the freshness of fruits and vegetables for as long as possible after purchase, before storing them in the pantry or refrigerator, it is advisable not to wash them. If something is dirty, just wipe it with a dry cloth, because by washing you can remove all natural defenses against rotting and mold. Since moisture encourages food to spoil faster, as mold develops, wrap fruits and vegetables in a paper towel or put them in a paper bag, as they will absorb the excess and prevent rotting. If you still need to wash it, use a solution of water and vinegar for washing, because vinegar is a natural antibacterial agent that will prolong the freshness of food, especially fruit. Before putting it away after that, dry it well. Keep peppers, tomatoes and cucumber at room temperature. If you put them in the fridge, the peppers lose their elasticity, the cucumber becomes slimy, while the tomato loses its taste and firmness. Always store tomatoes with the stem facing up, because that’s where it starts to rot first. Cauliflower, asparagus and broccoli love moisture, so it is suggested to put the stem of broccoli in fresh water and cover the flower with a wet cloth. If you keep it for a few days, change the water. Never wash it before putting it away, because too much water can affect the formation of mold. Keep the cauliflower wrapped in a wet cloth or in a plastic bag with holes for ventilation. It is best to keep asparagus in a glass of water, like a flower. Grapes will stay fresh and juicy longer if you store them in the fridge in a plastic bag or covered with foil. Place fruits and vegetables that you keep in the fridge in a part where the temperature is slightly higher (in boxes), because the lower the temperature, the faster it loses its freshness and aroma. Apples, apricots, pears, plums, melons, bananas and tomatoes release ethylene when they ripen. Other types of fruits and vegetables are sensitive to ethylene, for example eggplant, zucchini, carrots, broccoli, pumpkin, watermelon, so they should be kept separately from the first group, because they will quickly rot in their vicinity. Vegetables that you store at room temperature require air flow, so it is best to put them in plastic or wooden boxes and baskets with good ventilation. Store potatoes separately from onions, because if you keep them together, the potatoes will sprout. Keep it in a dry and dark place in wooden boxes or baskets, covered, because it rots if exposed to the sun. To preserve its freshness, put one or two apples with it. Always store black onions in a cool and well-tested place, to keep them longer, wrap them in newspapers or paper towels, never store them in plastic bags. Keep garlic at room temperature, in an open box or hanging in a mesh bag in a cool place where there is no moisture. Bananas are best kept at room temperature, separated, with the stems wrapped in plastic film, this will prevent them from overripening. Store sprouts in an open container in the fridge. Store carrots in the refrigerator, in the vegetable section, wrapped in paper towels to keep them fresh for as long as possible. Always cut the green ends off carrots before storing them, because the leaves draw moisture through the roots, making them soft and inedible.