If you want to keep your fruits and vegetable fresh longer, this article will teach you how to store them the right way.
Bananas contain ethylene. It is a colorless gas that speeds up the ripening process. I remember we once had a couple of bunches of unripe bananas on the counter and I placed one ripe banana in the middle. I left it there overnight and when I woke up, the bunches of bananas turned mostly yellow.
If you want your fruits to last longer, don’t store ones that can easily ripen together with the unripened ones. This makes it easier for you to gradually consume all of your produce. Unless you’re planning to make desserts out of them, then it’s okay.
When it comes to vegetables, you have to remove ties and rubber bands and you should also trim the leafy ends. It’s considered good to store them in bags that have holes so that there will be proper airflow – though with vegetables such as cabbage and spinach, I have managed to keep them fresh longer by adding a little fresh water to the plastic bag that they are in, and keeping them in the fridge. It’s the same principle as keeping cut flowers fresh.
Pack them loosely in the refrigerator. The more compact they are, the quicker they’ll spoil. Green leafy vegetables should be washed thoroughly before storage (this makes sense because you will be washing away mold spores and other matter that can accelerate decomposition. Mushrooms and herbs shouldn’t be washed until right before the time that you use them for cooking.