Fruits and vegetables: how to store them, what to do with them

The great diversity of available fruits and vegetables can become a problem when it is not stored properly. Failure to do so correctly can lead a considerable loss of nutrients and / or flavor. It is very difficult to organize all the food storage because each requires different conditions. Leave everything in the refrigerator in paper bags is by no means the best strategy.

Always keep in mind that, in general, fruits (and tomatoes) do not ripen in the refrigerator. Putting the fruit in the refrigerator before they are ripe will be more harmful than beneficial. While
32 ° F (0 ° C) is a good temperature to keep fruits and vegetables, this temperature is not ideal for all. Some prefer to remain at approximately 45 ° or 50 ° F (7-10 ° C).

For example:

• Avocados, melons and tomatoes (best to keep them separate from other vegetables, and stored in the maturation process as expel gases that can damage the rest)
• Vegetables such as beans, cucumbers, the okra, potatoes and summer squash (they are especially vulnerable to these gases) and eggplants, oranges, peppers, pineapples and watermelons.

If vegetables and fruits have some cuts and bruises or are damaged by frost, there is no doubt that the process of putrefaction will accelerate, so that cooling is a way of delaying it.

For certain foods, higher temperatures are recommended, between 55 ° -60 ° F (13-15 ° C). Among these are bananas (which produce gas), the boniatos (susceptible to gas), the grapefruit and various tropical fruits. Also in this category are the ginger and squash that are almost the only vegetables you prefer to be stored in a dry environment. Garlic (cold-loving) and onions (very 'experienced') also prefer a dry environment.

With most vegetables, is essential to prevent dehydration. It is advisable to immerse the base of the stems in cold water before storing, and spray with water while green vegetables are in contact with air. To prevent drying, you can also store them in airtight compartments or plastic bags in the refrigerator. (¡Wash the bags and use them again!)

When it comes to potato, as this is a very peculiar tuber, should be stored in a dark place to keep it in good condition and without upper layers becoming green. These green areas and the areas surrounding the eyes of germination, are slightly toxic and fatal know.

Fact that certain vegetables and fruits, when stored properly, remain intact for many months after harvest has been a blessing to the nutritional and economic history. Thus, even in areas with short growing season, the supply of certain varieties of local plants can be kept in good condition throughout the winter.