0 1 Vegetables should be classified and kept fresh.

To keep vegetables fresh, the most important thing is to preserve the outer leaves and shells of vegetables; Secondly, the low-temperature refrigeration in the refrigerator can weaken the respiratory intensity of vegetables and have a better fresh-keeping effect on vegetables; Finally, not all vegetables are kept fresh in the same way. Learning to classify and keep fresh can make this "defense war" a great victory!

02

Look at the fresh-keeping methods of various vegetables.

Onion: Chop the onion, dry the surface moisture, put it in a plastic bottle, and then put it in the refrigerator for freezing.

Coriander: after washing, print dry, cut into pieces and put in ice, pour olive oil and put in the quick-frozen layer of refrigerator.

Lettuce: put a piece of kitchen paper in the bowl, put the lettuce in it, seal it with plastic wrap and put it in the refrigerator for a week.

Celery and broccoli: dry the water, wrap it in tin foil and put it in the refrigerator. It can be kept for one month.

Leek: Wrap it in paper and keep it in the shade. Or wrap it in fresh Chinese cabbage leaves and keep it fresh in a cool place for a few days.

Garlic seedlings: dry and store in a cool, dry and ventilated place.

Onions: put them in stockings and store them in a dry and ventilated place. The shelf life can reach 8 months. Remember not to put onions with potatoes, or they will accelerate decay.

Winter bamboo shoots and ginger: spread wet sand on the basin, bury the winter bamboo shoots and ginger in the sand with their tips facing upwards and pat them firmly, and keep them in the shade for 4-7 weeks.

Tomatoes: Avoid light, turn upside down, and store in the refrigerator at room temperature. Take them out and heat them back and forth before eating.

Potatoes: put them in a dry and ventilated place, and put them together with apples to prevent potatoes from sprouting.

Mushrooms: put them in paper bags and put them in the refrigerator or in a dry and cool place. If wrapped in plastic bags or plastic wrap, it is easy to get moldy.

Wax gourd: put the wax gourd in a ventilated and cool place with wooden boards, which can be stored for 4-5 months.

Pumpkin: cut the pumpkin, dig out all the pulp and put it in a fresh-keeping bag for preservation.

Beans: blanch in boiling water, dry and put in fresh-keeping bags for preservation.

Eggplant: Don't rinse with water, put it in the refrigerator. Wrap it in a fresh-keeping bag and put it in a cool and ventilated place.

Lotus root: after cleaning the soil, put it into a basin and soak it in clear water. Change the water once every 1-2 days.

Radish: Cut off the leaves of radish and keep them.

03

Fruit preservation requires skill.

Fresh enough fruit is delicious, tastes better and contains more nutrients. Eating bad fruit in the stomach is a problem and affects your health. Want to keep fruits fresh better?

There are two ways to keep fruits fresh: normal temperature and refrigerator, but individual fruits have special ways to keep them fresh ~

Preservation method 1: ventilated and protected from light.

This is the most common fresh-keeping method. As long as it does not damage the skin, some fruits with cuticles should be stored in a cool and ventilated place at room temperature.

Fruits suitable for preservation at room temperature include: apples, cantaloupes, cantaloupes, white melons, grapefruit, oranges, citrus, bananas and so on.

Storage period: generally one week.

Tip: carambola and bananas are best not to be put in the refrigerator, which is easy to "freeze".

Preservation method 2: low temperature refrigeration

The suitable storage temperature of fruits is between 7-65438 0 3℃. Except for subtropical fruits that are afraid of frostbite, most fruits are very suitable for low temperature preservation in the refrigerator.

Fruits that can be stored in the refrigerator for a long time: grapes, strawberries, cherries, pears, mangosteen, pitaya, guava, etc.

Shelf life: it is best to eat within one week.

Tip: Natural pectin on the surface of fruit can prevent water loss, so you don't need to wash the fruit before putting it in the refrigerator. It is best to put the fruits with thin skin and fragile skin into a fresh-keeping box and then store them in cold storage; Pick out the bad fruit and put it in the cold storage.

Save method 3: Special treatment

Some fruits can be preserved by special treatment, and the edible time can be extended.

Grapes, raisins and mangosteen: not only should they be kept fresh in the refrigerator at low temperature, but also oxygen should be discharged to prevent fruit from oxidation.

Apples, papaya, bananas: too much ethylene will accelerate the ripening of other fruits, so put on plastic bags or "isolate" other fruits.

Mango, durian, kiwi fruit, passion fruit, papaya and persimmon: ripen them first and then put them in the refrigerator, otherwise the low temperature environment in the refrigerator will hinder their ripening.

Strawberry: soak strawberries in salt water for 5 minutes, then wash them, soak them in white sugar water for 5 minutes, then dry the water, put them in a sealed box, wrap them in fresh-keeping bags, and send them to the quick-frozen layer of the refrigerator for about 3-6 months.

Banana: wrap the roots with plastic wrap and keep them for 3-5 days; Bananas are washed for a while, then dried and hung up, which takes longer than unwashed bananas.

Avocado: The pulp turns black easily when exposed to air. Do not take out the core when storing. Sprinkle lemon juice, wrap it in plastic wrap and put it in the refrigerator.

Passion fruit: you can dig out the pulp, put it in a sealed box and freeze it into juice, or you can eat it directly.

Citrus: soak citrus in baking soda water 1 min, take it out, drain it and seal it in a plastic bag. It can be stored for 3 months.

Finally, three suggestions are given to deal with fruits and vegetables:

1. The World Health Organization suggests that it is best to peel root fruits and vegetables and wash other kinds of vegetables with clear water. Second, washing fruits with salt water, alkaline water, ultrasonic wave or ozone is useless for pesticide residues; Washing with hot water can degrade some residual pesticides.

Third, don't blindly use fruit and vegetable preservatives, and pay attention to the fact that excessive dosage will affect your health.