• Green Tip: Keep Produce Fresh for Longer

    Posted by   |  April 7, 2017
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    Keeping Fruits and Vegetables Fresh as Long as Possible

    Storing Tips:

    • Tomatoes: Air enters tomatoes through their stems, so blocking as much contact with the stem as possible will slow their decay. Storing them upside down reduces the surface area through which air can enter the stem.
    • Cucumbers last longer when stored at room temperature. Do not refrigerate.
    • Avocados are kept green by contact with oil, which comes from their pits. Leaving pits in avocados keeps them fresh longer. Or, you can spray an avocado product like guacamole with cooking spray before putting it in the fridge.
    • Carrots are kept crisp by contact with water. Store them standing in water after cutting off the leafy green top.
    • Ginger and green onions (also known as scallions) last longer when frozen. Keep green onions in a little plastic bottle, though, because contact with moisture will cause freezer burn.
    • Blueberries, blackberries, and strawberries always seem to spoil the quickest. Washing them in vinegar, then storing inside a paper-towel lining, will make these berries last one or two weeks. Empty the container, pad it with a paper towel, then just put the berries back in.
    • Potatoes can be kept from sprouting by storing them with apples.
    • Herbs and leafy greens will last longer when stored in water, just like a bouquet.


    Blocking Decomposition Triggers:

    • Produce bags absorb the gas that accelerates ripening decomposition, ethylene.
    • Or, you can place ethylene gas absorbers to put in your fridge
    • Just wrapping or covering your fruits and vegetables with a paper towel will absorb moisture and preserve freshness
    • Bananas produce a lot of ethylene. Store them away from other produce, or cover their brown stems with a little piece of plastic to keep their ethylene out of the air.
    • Limit chopping produce. When you cut a piece of produce, you increase the rate of airflow inside, which accelerates decomposition.
    • Keep countertop foods out of sunlight. Sunlight accelerates decomposition.
    • Freeze whatever you know you won’t use in time. Freezing slows decomposition.

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