Storing Fruits and Veggies So They'll Keep

This post is also available at The Swanson Family Web Site: dcs1225.com

The average American household throws out almost 500 pounds of spoiled produce every year. That's a huge waste considering that the produce-gone-bad is about one-seventh of the food the average family buys.

That's a lot of brown-black bananas, wilted spinach, and mushy peaches! If we could keep these items fresher a little longer, we might not have to throw out so much.

Chemistry is part of the answer. No, not more preservatives--we have way too many of those in our food supply already. If we learn some important aspects of the natural chemistry of the produce we keep, and make storage arrangements accordingly, we'll have more time to be able to use more of what we store.

Our Anna Apples

Like all other living things, fruits and vegetables breathe. Respiration continues long after harvest. Some produce gives off ethylene gas, a ripening agent, while others are sensitive to it. Those sensitive to it will "over-ripen" quickly in its presence. If you put ethylene producing apples in a drawer with ethylene-sensitive kale, the kale will yellow and wilt almost overnight. One thing we can do to help keeping everyone happy in the fridge is to keep the two groups away from each other--the ethylene-makers on one side and the ethylene-sensitives on the other.

Temperature also has an effect on the longevity of produce as well. Typically, the warmer the air, the faster the decay. Respiration is slower the lower the temperature. But slowing respiration too much is not a good thing. If you keep your produce in an air-tight bag, it will suffocate and spoil all the faster. 

Also, just as some produce is ethylene-sensitive, some is cold-sensitive--refrigeration will ruin them. Potatoes, onions, winter squash, and garlic, for example will last much longer in cool (not cold), dark, dry conditions.

KEEP THESE ETHYLENE PRODUCERS COOL

Apples
Apricots
Blueberries
Cantaloupe
Grapes
Green onions
Honeydew
Mushrooms

 

KEEP THESE ETHYLENE PRODUCERS OUT OF THE COLD

Avocados
Bananas, unripe
Nectarines
Peaches
Pears
Plums
Tomatoes

KEEP THESE FRUITS AND VEGGIES AWAY FROM ALL ETHYLENE PRODUCERS

Asparagus
Bananas, ripe
Broccoli
Brussels sprouts
Cabbage
Carrots
Chard

Cauliflower
Cucumbers
Eggplant
Kale
Kiwi fruit
Lettuce
Leafy Greens

Parsley
Peas
Potatoes
Spinach
Squash
Sweet potatoes
Watermelon


Sources: http://www.nysipm.cornell.edu/organic_guide/stored_fruit_veg.pdf