Store fruits and vegetables properly to retain nutrients

We know that the fresher the food, the better, but fruits and vegetables spoil very quickly if not used immediately.

In addition to the biological processes that continue to occur after fruits and vegetables are harvested, some bacteria that cling to them are also pathogens that can be harmful to both the produce and humans.

Simply putting it in the refrigerator is not good enough for preservation because different types of plants will react differently to that preservation method.

Freshness begins at the farm

Properly preserving fruits and vegetables will help them stay fresh and last longer (Illustration: Getty).

Farmers always try to harvest fruits and vegetables at the best time. But in addition, the factors of plant care before and after harvest also affect the freshness of fruits and vegetables.

As consumers, we cannot directly control those factors, but we can find the best ways to preserve fruits and vegetables after we buy them.

First of all, bruised or cracked produce will accelerate the decomposition of fruits and vegetables. In addition, such damage also causes fruits and vegetables to lose water more quickly, increasing the rate of spoilage and loss of nutrients, while also creating conditions for harmful bacteria to easily invade.

To wash or not to wash?

Many fruits and vegetables are washed before we buy them. In fact, if you wash them and don't make sure they are completely dry, the remaining water will increase moisture and speed up the spoilage process when stored in the refrigerator.

However, it is important to wash fruits and vegetables thoroughly before eating to remove soil and pathogens.

You should not use vinegar to wash fruits and vegetables. Studies show that vinegar has no antibacterial effect on fresh fruits and vegetables.

Likewise, do n't use baking soda. While there is some evidence that baking soda can remove pesticide residues from the surfaces of some fruits and vegetables, this is not recommended for home use. Plain tap water will do.

Storage location

The most important thing when storing fruits and vegetables is to use the right packaging and store them in the right place to best control evaporation, ripeness and spoilage. The three best places are on the kitchen counter, in the refrigerator or in a cool, dry and dark place.

Bananas, onions, garlic, potatoes, sweet potatoes, and whole pumpkins should be stored in a dark cupboard or cupboard. Do not store potatoes and onions together, because onions produce ethylene gas, which causes potatoes to spoil faster, and the moisture from potatoes spoils onions.

You should also avoid storing fruits like apples, pears, avocados and bananas together , as these produce ethylene gas as they ripen and cause surrounding fruit to ripen and possibly spoil faster. But if you want these fruits to ripen faster, you can do so.

The best place to store leafy greens, carrots, cucumbers, cauliflower, and broccoli is in the low-humidity compartment of the refrigerator . You can put them in a plastic bag with holes to keep them moist and maintain air circulation. You should not put them in a completely sealed bag because this slows down the ripening process and traps carbon dioxide, which can cause the fruit to spoil.

Some fruits such as apples, oranges, and lemons can be kept at room temperature for a few days, but will stay fresh longer if stored in the refrigerator. It is important to note that you should not store watermelon in the refrigerator for more than 3 days because the watermelon will lose its aroma and red color.

Buy as little as possible so you don't have to worry about storage. (Illustration photo).

Most herbs and some leafy greens, such as celery, green onions and asparagus, can have their roots and stems soaked in water to keep them crisp, but keep them out of direct sunlight.

Fight food waste

Do n't buy too much at once. Buy as little as possible so you don't have to worry about how to preserve it. Don't buy products that are damaged or cracked if you plan to keep them for more than a day.

You can prepare fruits and vegetables to make them last longer. For example, if you buy a lot of ripe bananas, you can mash them and store them in the refrigerator at 4 degrees Celsius for up to 14 days. Freeze, boil or blanch, ferment and can them according to the type of vegetable.

Vacuuming is also a way to preserve soft fruits and vegetables, such as berries. For example, vacuum-sealed beans can be stored in the refrigerator for 16 months, but only refrigerated in a regular bag for 4 weeks.

Remember to keep track of the condition of your food. Organize your refrigerator so that you can easily see products and use them before they lose their freshness.

Finally, you can grow some plants yourself. This is not for everyone, but you can try growing some herbs in small pots so you don't have to worry about freshness or availability, or growing leafy vegetables is not too difficult and very convenient.