Are you tried of throwing out wilted, rotten produce every week? How would you like to save $600 a year on your grocery bill? Surveys indicate that Americans throw out 25 percent of the produce purchased because it has gone bad, tossing out approximately 470 pounds of food at an annual cost of $600 per year per family.
How to save money by mitigating ethylene gas
Some fruits emit ethylene, an odorless, colorless gas that speeds ripening and can lead to the premature decay of nearby ethylene-sensitive vegetables. Put spinach or kale in the same bin as peaches or apples, and the greens will turn yellow and limp in just a couple of days.
If you notice that your produce always seems to rot just a few days after you buy it, you might be storing incompatible fruits and veggies together. Those that give off high levels of ethylene gas—a ripening agent—will speed the decay of ethylene-sensitive foods. Keep the two separate.
Cold-sensitive fruits (including avocados and tomatoes) should be stored at room temperature until ripe. Once they’re fully ripe, you can refrigerate them to help them last, but for best flavor, return them to room temp.
REFRIGERATE THESE GAS RELEASERS: Apples, Apricots, Cantaloupe, Figs, Honeydew
How to save money by mitigating ethylene gas
Some fruits emit ethylene, an odorless, colorless gas that speeds ripening and can lead to the premature decay of nearby ethylene-sensitive vegetables. Put spinach or kale in the same bin as peaches or apples, and the greens will turn yellow and limp in just a couple of days.
If you notice that your produce always seems to rot just a few days after you buy it, you might be storing incompatible fruits and veggies together. Those that give off high levels of ethylene gas—a ripening agent—will speed the decay of ethylene-sensitive foods. Keep the two separate.
Cold-sensitive fruits (including avocados and tomatoes) should be stored at room temperature until ripe. Once they’re fully ripe, you can refrigerate them to help them last, but for best flavor, return them to room temp.
REFRIGERATE THESE GAS RELEASERS: Apples, Apricots, Cantaloupe, Figs, Honeydew
DON’T REFRIGERATE THESE GAS RELEASERS: Avocados, Bananas (unripe), Nectarines, Peaches, Pears, Plums, Tomatoes
KEEP THESE AWAY FROM ALL GAS RELEASERS: Bananas (ripe), Broccoli, Brussels sprouts, Cabbage, Carrots, Cauliflower, Cucumbers, Eggplant, Lettuce and other leafy greens, Parsley, Peas, Peppers, Squash, Sweet potatoes, Watermelon
Never refrigerate potatoes, onions, winter squash or garlic. Keep them in a cool, dark, dry cabinet, and they can last up to a month or more. But separate them so their flavors and smells don’t migrate.
Never refrigerate potatoes, onions, winter squash or garlic. Keep them in a cool, dark, dry cabinet, and they can last up to a month or more. But separate them so their flavors and smells don’t migrate.
4 comments:
Hi Janet...thank you for the great
blog on storing fruits and vegetables...hope Vineman was great! eileen
Thanks Eileen. I'll be posting a comment on my training and the results of my half Ironman, Vineman.
I'm trying to find the link about the upcoming workshop on shopping tips at the local temecula store. Please, send the link to me. I want to attend. I need help. Thank you so much.
tanyetta at hotmail
Janet, This is a great post. A lot of people don't know these things about produce. For the longest time I stored all of my summer fruits in the fridge...nectarines, peaches and pears. Until a friend told me to keep them out on the counter. Of course this should be common knowledge but I just never knew...
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