Ever wonder why your produce keeps spoiling, over and over again, at a rate that seems unnaturally accelerated? How hard is it, really, to keep produce from going bad? You’re not the only one having difficulties. The average American family trashes 1/6 of their food in any given year. Clearly, this is a waste, and an unnecessary one at that.
By storing your fruits and vegetables properly, you’ll save yourself cash, eat more vegetables, and do a pinch more to help save the world. Knowing a few basics will stretch the life of your produce by days, giving you ample time to eat em’ up.
Error. Page cannot be displayed. Please contact your service provider for more details. (25)One of the most common reasons for the premature spoiling of vegetables is due to the gas Ethylene. This gas is odorless and colorless, so it’s difficult to detect. Ethylene naturally emits from a variety of fruits that are commonly kept in the refrigerator – apples, bananas, peaches, tomatoes, to name a few. Ethylene occurs naturally and is harmless to humans. To your vegetables, on the other hand, it is a spoiler. Spinach leaves will wilt and yellow within a day or two if stored next to an ethylene emitter.
Fruits To Refrigerate: Honeydew, Figs, Apples, Cantaloupe, Apricots