![]() ![]() ![]() The factors that affect produce freshness (temperature, humidity, how long ago an item was harvested before you brought it home) can vary widely. You can use produce bags from the grocery store, too. These containers hold in moisture, preventing produce from dehydrating, and they help protect sensitive produce from the effects of ethylene gas. Most refrigerated produce stays fresh longer when sealed, whether in zip-top plastic bags, reusable silicone pouches, or containers with tight-fitting lids. Even if the bananas, potatoes, or onions you bought came in a perforated plastic bag, they’ll last longer if you take them out and let them breathe. Produce that keeps best at room temperature needs air circulation. Whether you refrigerate or not, you should keep ethylene-sensitive fruits and veggies separate from the gas-emitting ones. It hastens the ripening (and eventual decay) of certain types of produce that are ethylene-sensitive, like cabbage, leafy greens, lettuce, and broccoli, just to name a few. A lot of produce keeps well in the refrigerator, while some items like potatoes, onions, and garlic are best left at cool room temperatures.Īnd then there’s ethylene gas (PDF), which some fruits-such as apples and bananas-naturally release. When storing fresh fruits and vegetables, you have to consider “temperature, ethylene, and airflow-the big three,” said Emily Gove, sales strategist in fresh produce at Equal Exchange. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |