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We all know that a rotten apple is enough to rot the whole basket of apples. But did you know that a rotten apple can spoil even the fruits you have placed nearby without thinking very well?
Some fruits and vegetables serve as promoters of decay of their sisters causing economic consequences to the consumer.
What do you need to know?
Keeping some fruits and vegetables nearby, in the same space in the fridge, is wrong as you may be forced to throw them in the trash too quickly.
The truth is that if a product rots, the gas released inside the refrigerator reduces the shelf life and freshness of another fruit or vegetable nearby.
AgroWeb has prepared a list of products that can be stored together in the refrigerator and others that you should keep as far away from each other.
According to the data, cherries are not affected by the negative effects of gas released by other products, so they can have multiple refrigeration partners.
Apples, pears, apricots, bananas, kiwi, mango, peaches and plums release gases during storage which leads to soaking and loss of color and aroma.
Potatoes and sweet potatoes should be kept in a cool, dark place away from fruit.
Other gas-sensitive products in question are asparagus, broccoli, carrots, lettuce and peas.
Cherries and blueberries do not produce enough gas to harm others and are invulnerable to the rot of refrigerated friends.
Herbs can wither very easily even in the refrigerator. But if you wrap them well in a damp kitchen paper and in limited contact with the air, then their freshness will last up to 10 days.
Another way to prolong the freshness of herbs is to put them in the refrigerator unwashed. Carrots, red beets and white beets are stored in the refrigerator. Berries and grapes should also be stored in the refrigerator.
Forest fruits – Store in the refrigerator, unwashed and in the original packaging.
Cauliflower – Store in the refrigerator packed in a plastic bag and placed upside down.
Pomegranates – Stored outside unpeeled, but refrigerated when peeled, separated into grains.
Garlic – Stored in any place except the refrigerator. It is enough to be a cool and dark place. Thus garlic can be stored for up to four months.
Peaches – Store in open paper bags away from light.
Tomatoes – They need to stay out of the sun in order to ripen evenly.
Proper storage of food
First, it is important that the refrigerator be cool enough, with temperatures below 4 degrees Celsius.
Second, there should be enough space in the refrigerator. Cold air should circulate, so the refrigerator should not be full.
If you do this, then the foods will spoil faster. Third, each type of food should be stored separately and should not be mixed with others.
Do not forget
Oxygen is not the best friend of foods, rather it accelerates their breakdown.
The simplest way to protect most foods from oxygen-induced damage is to store the products in a vacuum bag, ie without air.
If you do not have a specific vacuum bag, take a normal bag, insert the products and push them to the bottom of the bag to get as much air out of it as possible.
Close the bag with a knot and thus reduce the level of exposure of products to oxygen and prolong the life and freshness of vegetables and fruits.
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