Now the peak of vegetables and fruits, but how to keep them longer?
Now, when there is an abundance of fruits and vegetables, a natural question arises – how to save them. It turns out that for all the gifts of summer there are storage rules that allow you to save the maximum of useful properties. Yulia Lemesheva, senior delivery manager of a large chain supermarket, spoke about them.
According to the expert, the most capricious in storage are berries. Vitamins and minerals, which they are rich in, are stored only for three days after collection. Strawberries, raspberries, blueberries and currants are best kept in bulk containers, ideally the one in which, for example, they came from the forest or from the garden. In the refrigerator, they should be placed on the coldest shelf. Cherry and cherry berries are best left with twigs, or “legs”, – with them they last longer.
If the fruits are not yet ripe, it is better not to keep them in the refrigerator, but to leave them at room temperature. To make the fruits “reach faster”, you can wrap them in paper or put them in a paper bag. Damaged, cut or cracked fruit should not be stored for more than two days. They deteriorate faster than whole-skinned fruits. It is better to wash berries and fruits immediately before use, otherwise they will quickly turn sour, Lemesheva notes. It is better to store them separately from vegetables.
“The basic rule of all vegetables is to store them separately from fruits and berries. Some fruits release ethylene, which allows them to ripen after harvest, and it also adversely affects vegetables lying nearby.“, – the Prime agency quotes the opinion of the expert.
Zucchini, zucchini and pumpkin should be stored in the refrigerator or other dry, dark and cool place. Cauliflower – disassemble into inflorescences, sprinkle with coarse salt and place in a jar. So it will retain its properties for up to seven days. Young potatoes can also be kept in the refrigerator, but it is better to put the tubers in a paper bag. It also has no place next to garlic and onions, which increase the moisture of the vegetable and contribute to its germination, says the delivery specialist.
And the most difficult summer question is how to store greens, because they fade the fastest? Lemesheva advises first to wash it with water, and then put it on the bottom shelf or in a separate compartment of the refrigerator. So lettuce, arugula, green onions, etc. will keep a presentable appearance for two weeks. You can wrap the stems and leaves in a damp towel or damp cloth. This will further increase the storage time.