How to Store Fresh Produce for Longevity

Your health will benefit greatly if you incorporate fruits and vegetables into your daily diet, so learn how to store them correctly to preserve their freshness for maximum success.

Onions and garlic from the onion family should be stored in a cool, dark environment with low humidity levels away from ethylene producing foods such as tomatoes.

1. Keep Fruits and Vegetables Separate

All produce has different ideal storage conditions, and with some knowledge you can save on grocery costs by keeping fruits and vegetables fresher longer. Temperature, humidity and ethylene gas management are your biggest tools; refrigerator is best suited to some items while others work in cooler room temperatures; some fruits such as berries and leafy greens release natural gasses such as ethylene (PDF), which speeds up their own ripening rate as they produce natural ethylene gas releases; this accelerates other nearby produce as it matures more quickly.

Therefore, to extend their shelf life and prevent them from quickly turning brown, such as apples or bananas. Furthermore, unwashed leafy greens should be stored separately so as to extend their life span and allow more of them to ripen in their entirety. When it comes to root veggies such as carrots, beets and turnips with their green leaves still attached, it would be wiser to remove these as the roots could absorb too much moisture through their leaves which could wilt more quickly.

Root vegetables, storage fruits and berries typically do best when grown in temperatures of 33 to 34 degrees Fahrenheit with approximately 95% humidity. This typically means keeping them in an area such as your basement or garage until you are ready to harvest it.

Other produce items, like tomatoes and winter squash, prefer ripening at room temperature rather than the refrigerator, while some (such as arugula and mesclun mix) can remain outside for two weeks without any issues. Store these produce items in bins designed specifically to keep them fresh, as well as food containers made of recyclable materials that allow air circulation while decreasing the risk of insects and rodents getting inside them. When refrigerating produce, try to avoid placing it in plastic bags which limit air flow and speed up spoilage more rapidly than loosely wrapped containers. Zip-top or reusable silicone pouches or even just perforated plastic bags may work better as storage solutions – don’t forget to regularly inspect for signs of decay!

2. Store Fruits and Vegetables at Different Temperatures

Temperature and humidity play an essential role in keeping vegetables and fruit at their freshest for as long as possible, as optimum storage conditions prolong transpiration (water loss) rates and prevent wilting; helping produce maintain salable weight, appearance, nutritional quality and flavor characteristics.

Refrigerators offer temperatures that provide colder temperatures at the back and warmer ones nearer the door, which makes them an ideal way to store root veggies like beets and carrots as well as leafy greens. Fruit should be kept separate because ethylene gas released naturally during fruit ripening can hasten spoilage of many veggies as well as non-ethylene producing fruits (see this article for more info).

Refrigerator temperatures help slow the metabolism of most produce, prolonging its shelf life. Some items, however, such as tomatoes and berries need to be stored at higher temperatures in order to remain fresh.

Produce can last an extended period in a cool root cellar or basement. These spaces are perfect for storing root vegetables like beets, carrots and rutabagas as well as squash and turnips that have the ability to keep for over one year in storage. When selecting varieties suited for root cellar storage harvest them at full maturity so as to have the highest chances of lasting the full duration of storage time.

Citrus fruits like oranges and grapefruits, kiwis, pineapples and mangoes should ideally be stored at room temperature; if stored in the fridge however, place them in a container with some water so as not to dry out too quickly. Bananas should be placed away from sunlight and other produce because they release an excessive amount of ethylene that speeds ripening of other produce nearby; similarly tomatoes, summer squash and garlic should be left at room temperature in order for their fruitful flavors to develop slowly while onions and potatoes can also be stored darkly while onions will go green if exposed too quickly compared with room temperatures;

3. Keep Fruits and Vegetables Dry

As a general guideline, foods with little moisture tend to keep longer; however, according to The New Food Lover’s Companion this can differ depending on both variety and food. When in doubt use your best judgment; if a fruit or vegetable looks, smells, and tastes good there’s no reason for discarding it prematurely.

Home drying of many fruits and vegetables is an easy way to extend their shelf life for months. To do this, select produce that is healthy, heavy for its size, free of blemishes and clean before beginning the drying process. Wash leafy greens thoroughly in cool water prior to drying them in an oven; wash delicate leafy greens thoroughly prior to drying in an oven; most fruit must be peeled and trimmed, but others can remain whole; thin fruits with uniform sizes will dry fastest while apples, pears and quince can also be pretreated with sulfur prior to drying to prevent darkening during this process.

Blanching vegetables prior to drying helps remove enzymes that cause flavor loss and shorten storage life by trapping moisture within cells, as well as loosening tissue walls so moisture can escape more freely during the drying/rehydratation process. Some veggies such as okra, onions peppers and parsley do not require pretreatment before being dried off.

To properly dry foods, place them in an ambient area with controlled temperature and humidity (ideally between 80-90 degrees F), with temperature and humidity controlled temperature regulation. For faster drying processes, heat them using an electrical heating device or heavy freezer (which also sterilizes them). Once complete, store in airtight moisture vapor resistant containers – glass jars and metal cans with tight-fitting lids are ideal choices; plastic freezer bags may absorb any odors present and should only be used when rodent proof packaging cannot be achieved.

Fruit and vegetables that require refrigeration should also be stored separately to other items that produce ethylene gas, as this accelerates spoilage. Strawberries, for instance, may last several weeks in the fridge when kept tightly wrapped and away from other fruits and vegetables.

4. Keep Fruits and Vegetables Fresh

Maintaining fresh produce is of utmost importance, especially as fruits and vegetables are among the primary categories of food people throw away early – wasting valuable nutrients, time and money! To keep produce at its peak condition for as long as possible it is best practiced food storage methods; temperature, ethylene gas emissions (produced when fruits ripen), airflow are key considerations.

Most fruits and vegetables keep well when stored in the refrigerator, while others require cool room temperatures instead. Furthermore, certain vegetables emit natural gas called ethylene that accelerates ripening of other produce as well as causes it to spoil more quickly – therefore it’s essential that any such produce be stored separately from leafy greens or cabbage which might emit it as it will speed ripening and accelerate spoilage more rapidly.

Roots, onions, shallots and garlic keep better when stored at room temperature rather than the fridge. When properly trimmed they’ll last several months in an unheated space such as a pantry or cellar.

If you’re using the refrigerator to store vegetables, remove any wilted leaves first before sealing them in plastic bags or containers to prevent any excess moisture absorption that might hasten their rotting. If your fridge doesn’t feature a produce drawer, try placing paper towels or cloth pads at the bottom to absorb excess moisture and help avoid food spoilage.

Leafy greens can quickly spoil in the refrigerator, so make sure to wash them right before eating them. Avoid overwashing them as this may overdrain their natural moisture and speed up wilting; rinse your greens in cool water and gently shake off excess water to preserve their freshness and nutritive value.

Berries should be stored in an airtight container to prevent moisture loss and bacterial growth, such as the crisper drawer or resealable plastic bag. Inspect for signs of spoiling regularly – any that appear should be discarded immediately! Following these simple steps to extend their shelf life can reduce wasted food, saving money at the supermarket!