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Eating healthy is by no easy feat, but it is completely possible with little knowledge and effort. One question that often appears for people starting to eat more entire food is produced bad. After a few days or even a few hours for some food items, your food can spoil.
So how do you fix it? Fruits and vegetables are proved that good sources of energy, nutrients, nutritional fibers, vitamins and minerals are (1). They are essential for a healthy diet – and to eat it, you need to know what you will do with it to keep it fresh. Here’s how to make products last longer.
Where should I store my products?
The main question when it comes to keeping a fresh product, select it for storing: refrigerator, contrast, or elsewhere. Location can really do all the differences when it comes to how long your food lasts.
Foods that should be stored on your counterpart of those that still need to be matured. Certain products (usually fruits) can be purchased before they are mature, so you will want to put them on your contrast until they are ready to eat. Since then, it’s a good idea to eat them right away or store them in the refrigerator for a few days. Examples of some products you want to leave the refrigerator is (2):
- Tomato
- Avocados
- Bananas
- Pears
There is also a particular vegetable you should keep in a cool, dry space such as a storage – they include (2):
- Onion
- Garlic
- Potatoes
- Winter Tickle
These types of products cannot be stored in the refrigerator because when exposed to humidity, their texture and taste can be changed for worse.
Any other products should be placed in your refrigerator. This is especially involved in fruits and vegetables that have already mature or cut into pieces.
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Don’t store these food together
Ethylene is a gas that is released by most fruits and vegetables that causes drawing (3).
“The more ripe is the fruit or vegetable that produces, the more gas produces. So if other products are nearby, gas will lead them to maturation and maturation,” says Mifithpal Dietetician Katherine Basbaum.
Most fruits of the tree extract large amounts of ethylene, among many other products. Here are some fruits and vegetables to produce ethylene (3):
- Apples
- Pears
- Apricots
- Avocados
- Cantaloupe
- Nectarins
- Papayas
- Peaches
- Bananas (when completely mature)
- Peppers (when they are completely mature)
- Tomato (when completely mature)
The above products must not be stored with fruits and vegetables that are sensitive to ethylene, which include (3):
- Carrot
- Parsnips
- Broccoli
- Cucumbers
- Asparagus
- Ice salad
- Squash
- Herb
- Apples
Lower temperatures help reduce sensitivity to ethylene (3). You will want to store these food ethylene-sensitive in the refrigerator, in the tle tile tray. Fruits and vegetables and vegetables ethylene should be spindles and stored in another cleaning tray.
About an expert
Katherine Basbaum, MS, Rd Does the custody of the food data on MyFitnessPal. She received her masters in food communication from the Fried Roman school science and politics at Tufts University and ended her dietary internship in Uva Health, where he also works as a dietary advisor for cardiac patients.
4 Production Councils last longer
Now that we covered where to put certain products and what types of products do not store together, dive into more specific advice and tricks on how to make the product last longer.
# 1: Remove the tops from the root vegetable
Root vegetables such as carrots, beets and radishes have leafy peaks that are harder to rot quickly, so if you don’t plan to eat leafy peaks, it’s a good idea to turn them off immediately after purchase (4). Go ahead and store dedemmed vegetables in the refrigerator after that.
# 2: Use your crispa tray
Don’t put products on the shelter-crisper drawer cooler are there for a reason! Putting the product in Crispe tray helps protect and retain moisture in longer (5). This ultimately maintains freshness for a long period of time. Make sure that when using Crisper trays, however, you should separate fruit fruits, as well as ethylene production items from ethylene sensitive items.
# 3: Keep fresh plants upright
If you buy fresh plants, don’t leave them in the production bag that you bought it. Instead, treat herbs like flowers: snips a little ends and put them in Krigna, then cover them with a manufacturing bag (5). This will keep a living plant stem, so you have the most serious ingredients for use.
# 4: Wash your leaf green
Basbaum recommends rinse leafy greenery under cold water, patting them with dry paper or dish towel, wrapping in a clean towel to absorb excess water and storage in a closed tank (6). This leads to optimal freshness for leafy greenery – perfect for salads, mixers and anything else.
Frequently Asked Questions (FAQS): How to make products last longer
How do I store cutting fruit and vegetables?
It is best to store the pre-steered or packed products in the refrigerator (7). This also applies to the fruits and vegetables you may have cut yourself.
Should I wash my products before storing it?
In addition to leafy greenery, most products will remain fresh longer if unjugulated (4). It is probably the best to wash your products before use.
What does the products usually go bad faster?
“Soft fruit (like berries), as well as fresh leafy vegetables harder to spoil faster than other heartbranches and vegetables,” says Basbaum (8). You may want to eat these products within the date of purchase.
What types of containers are best for preserving freshness?
“Glass containers, stainless steel and ceramics are good choices for product storage because these materials are reactive and non-toxic, can be easily sanitized and retaining fresh”, Basbaum ()9). Plastic tanks are also okay, but Basbaum recommends checking whether they are safe and free judgment and bpa.
Bottom line
With so many types of products and different storage methods, it can feel irresistibly to eat fresh, entire waste without waste. But learning how to properly store fruits and vegetables does not have to be complicated.
Start a little: Choose several products you buy often and apply the above tips. Over time, you will be more comfortable with which foods should be cooled, which are better at the counter and how to keep ethylene-sensitive items for longer.
Ultimately, making products last longer, not only work preventing food waste – it is about getting the highest nutritional values ​​from your food and creating a healthy diet more suitable and sustainable. A little planning and worry can go a long way in helping to keep your health goals while saving money and time in the kitchen
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