It turns out that not all vegetables and fruits can be stored for a long time by putting them in the refrigerator. Some products from the beds do not need cooling, while others love the cold and quickly deteriorate at room temperature. But the temperature of storage is not the only condition for successful long-term storage of vegetables.
Secrets of freshness
Vegetables are, first of all, vegetable product. They continue to release gases and mature even after being torn off and removed from the bed. Many of them literally need to breathe in order not to spoil for a long time.
All cabbage types (white cabbage, Brussels, kohlrabi, coloured, broccoli, etc.) during storage emit carbon dioxide. Therefore, it is better to store cabbage in a tightly closed package, the hole of which can be tied with a rubber band. Before closing the package, you need to remove the air inside it so that the oxygen concentration was minimal.
Most vegetables (tomatoes, cucumbers, peppers, eggplants, radishes, etc.) feel great in bags with holes around the perimeter. Vegetables also give off moisture, so you can put paper towels inside the bag that absorb its excess. The shelf life of cucumbers, zucchini, eggplant can be extended if you wrap them with paper towels individually.
The greens also like to breathe. Fresh greens should be washed, dried, placed in a perforation bag and put in the refrigerator. Preliminarily, the greens can be wrapped with a clean cloth so that it absorbs excess moisture.
The leeks should be stored only in straightened form; their leaves should not be bent. Otherwise, it starts to dry up quickly enough. Before storing, the leek bulb should be rinsed (but not leaves!), cutting off the roots.
Keep the slightly unripe vegetables warm first until they are finally ripe.
Clean the vegetables from leaves, inflorescences, greens. It is with them that the product begins to deteriorate.
You should not store vegetables next to apples and other fruits. Fruits emit ethylene gas, which contributes to rotting and spoiling neighbouring fruits.
Do not put fresh and slightly rotten vegetables in one bag. This will start the rotting process for fresh vegetables as well.
Remember that the shelf life depends not only on the conditions created but also on what vegetables you choose. Slightly immature fruits will be stored longer than bright and soft mature vegetables, which are better to eat at once.
Temperature and shelf life
For each vegetable, there is an optimal storage temperature, at which it can not spoil as long as possible.
Tomatoes, eggplants, courgettes do not like a strong cold and are best preserved at a temperature of 12 degrees Celsius. The same goes for courgettes. The shelf life of eggplant is reduced to 4-5 days because with long-term storage; the fruit begins to turn black and wither.
Cucumbers, radishes and beets feel well at 5 degrees Celsius. Strong cold harms cucumbers: their skin gets microfractures, through which bacteria can penetrate. These vegetables can be kept in the fridge for two weeks.
The red, yellow and orange peppers can keep fresh throughout the week at 7 degrees Celsius.
At 0 degrees Celsius, they are stored for a week; in warmer conditions, green in the refrigerator is stored for up to 4 days.
Cold is also loved by all kinds of cabbage. At 0 degrees Celsius, these vegetables are stored for up to 7 days.
At 0 degrees Celsius, the corn can stay in the fridge for two weeks without losing quality.
The coldest place in the refrigerator is near the back of its wall. The warmest on the door of the refrigeration chamber. Best for storing a vegetable drawer. It would be best if you washed it once a week to avoid germ reproduction. All shelf life is correct when stored under the correct conditions mentioned above.
Freezing vegetables at home are not easy; it takes time and effort to prepare. Almost all vegetables can be frozen. The main thing is to prepare the product correctly.
Vegetables for freezing choose fresh, ripe, without signs of rotting.
The product is washed under running water and crushed if necessary.
For most vegetables, blanching before freezing (except broccoli – they are too tender for this). Pieces of vegetables, ready to be frozen in one serving, dipped for a while in boiling water, then cooled in cold water. The mixture is dried and then frozen with a scattering. The frozen product is dumped in a storage container.
The blanching time for different vegetables is different. Sliced cabbage, carrots, courgettes blanched for 1.5-2 minutes. Carrots complete through this procedure in 5 minutes, cauliflower – 3 minutes, and mushrooms – 5 minutes. Hot water at blanching can not be changed, but cold water should be poured for each serving individually.
The greens can be frozen in chopped form and stored in a bag or other container. When using frozen greens, it is scraped with a knife in the right quantity without first defrosting.
Shock frost is suitable, for example, for cherry tomatoes. They are frozen with scattering, as well as berries.
The whole Bulgarian pepper (without the stem and seeds inside) can be stored, folding them into each other. This product is useful for the preparation of stuffed peppers.
Frozen vegetables have a shelf life of one year. You can not freeze vegetables again after thawing: they lose all useful properties, taste and vitamins.
What’s not in the fridge?
Keeping vegetables in the fridge is not the only way to keep the fruit fresh. Some vegetables prefer to be stored indoors or in a cellar.
Carrots, potatoes, onions, garlic and sweet potatoes are well preserved at 15 degrees Celsius. Potatoes need conditions of high humidity, which is best achieved in the cellar. When stored in the refrigerator, the starch in potatoes turns into sugar; the product becomes sweet to taste.
Garlic can also be stored at room temperature. In the cold, it can begin to sprout, which harms the taste of the product.
Onions at room temperature begin to rot, especially if their greens are not removed. In the fridge, the onion feels good. Experienced homemakers notice that it is even useful to put onions in the refrigerator for a while before cutting. Then the onion will not give off a lot of juice because you want to cry so much.
When stored in the refrigerator, the sweet potato gets an unpleasant aftertaste. Just like potatoes, it is better to store them in the cellar.