Methods:

First, refrigerated fruit do not wash. It is best to wrap in a paper bag first to prevent water evaporation, if there is no paper bag with a plastic band can also be, but the need to tie some small holes in the plastic band has the role of aeration, to avoid the evaporation of water in the fruit to become a source of microbial growth.

Second, pay attention to the storage temperature. The appropriate storage temperature and shelf life of each type of fruit is not the same, and the general refrigerator storage temperature in 3-6 ° C, if this temperature is not the optimal temperature, then it will make their shelf life become shorter. So it's best to eat the fruit as soon as possible, usually within a week or less.

Third, for some tropical fruits, such as bananas, pineapples, papayas, mangoes, etc., their optimal preservation temperature is relatively high, so there is no need to have to put in the refrigerator. As long as the room temperature cool storage can be. If the storage temperature is too low, it will cause the skin of the fruit to dent or produce spots or browning, such as bananas in the refrigerator skin will soon turn black.

Fourth, some fruits produce ethylene in storage, which has a ripening effect. For example, apples, pears, bananas, etc., it is best to be stored separately from other fruits, so as not to accelerate the ripening and aging of fruit, affecting the quality.

Expanded

For fruits and vegetables, the preservation of freshness needs to pay attention to three main aspects: first, try to inhibit respiration, reduce the loss of internal nutrients, such as low temperature or carbon dioxide; second, inhibit the growth of bacteria to prevent decay, such as the use of bacteriostatic agents; third, control transpiration, reduce water loss, maintain a certain level of humidity, and maintain a certain level of humidity, so as to prevent decay. loss, maintain a certain humidity and retain freshness.

Vegetables contain a large number of vitamins, and if they are not properly preserved before consumption, it will result in a large loss of vitamins, especially water-soluble vitamin B and vitamin C. Therefore, before consumption, knotted leafy vegetables should not be peeled off the outer skin, beans should not be peeled off the pods, and potatoes should be sheltered from light.

Fresh vegetables contain very low levels of nitrites, but as storage time increases, so do nitrite levels, especially if there is decay and spoilage.

People's Daily News - Kitchen Vegetables and Fruits Freshness Tips