The savvy consumer should be aware of the proper ways to store food. Knowing these means it is not only cost-effective; it also prevents food spoilage, thus averting the chance of the consumer or his loved ones from getting sick. Methods of storage may vary with the type of food, and it is always wise to verify the instructions and the expiry date on the food labels. One should also check with the community market for other available means of food storage.

Plastic bags are probably the most popular option for storage. They may either be as non-fancy as sandwich bags or equipped with devices such as zippers or press seals to make the bag air-proof. Some plastic bags are made to accommodate air as in the case of fruit and vegetable bags, preserving the produce for as much as six weeks.

Plastic containers are also commonly used. Some of these containers can endure temperature extremes. Choosing a container should be judicious. Myriad forms and designs are available, some even with built-in sections. These containers facilitate storage of food to be eaten at a later time. These units can be used in the microwave, are dishwasher-friendly, and can serve a variety of purpose both at home and in commercial establishments.

When one makes a decision to eat healthy, he needs to increase his intake of fruits and vegetables. These food items tend to cost a lot, and time constraints make it difficult to make a trip to the market daily? How can fruits and vegetables be made to stay fresh at home for a longer period of time? Enumerated here are some ways to keep vegetables and fruits fresh longer.

A schedule of what to eat first may be followed to make food consumption and storage more efficient. Food that spoils easily should be eaten first. Below are some tips to increase the shelf life of food and to avoid highly perishable items from fruits and vegetables from wilting.

The consumer should keep these in mind:

O Unless fruits and vegetables are about to be consumed, avoid washing them.

O Fruits and vegetables should be stored apart from each other.

Proper Fruit Storage

1. Low humidity is preferred in storing fruits. Some fruits like berries can be kept for three days, and as such should be consumed within that period of time. Strawberries should be kept dry, i.e. unwashed, by saving them in paper towels and setting them aside inside a sealed plastic container.

2. Certain types of fruits need to be refrigerated; they do not mature right away. Examples of these fruits are berries, oranges, pineapples, cherries, grapes, and watermelon. Other fruits keep well at room temperature like lemons and limes, but stay fresh longer when refrigerated.

3. It is advisable to purchase bananas while they are still green and allow them to ripen in the house. Though the peelings may become discolored when refrigerated, the flavour of bananas will not be affected. There is no worry as to what to do with bananas that have become too ripe. Just remove the skin, place the bananas in small fruit container units, and save in the freezer to be used later on in making smoothies.

4. Some unripe fruits like pears, apricots, peaches, plums, mangoes, honeydew melons, cantaloupes, bananas, kiwis, and avocados should be allowed to ripen at room temperature. Once the flesh softens the fruits can then be stored in the refrigerator. Bruise-free apples that are refrigerated remain crunchy for several weeks.

How to Make Your Vegetables Fresh

While vegetables wilt easily, they can be made fresh longer by refrigerating them. It is not, however, just about stuffing them in the drawer. To keep vegetables fresh longer, here are some recommendations:

1. Vegetables prefer moist areas. The best place for this purpose is the vegetable crisper area. Some vegetables like broccoli emit odor and may necessitate separate storage in a plastic bag. If the refrigerator is not fitted with a crisper drawer, vegetables can be wrapped in plastic bags or stored in plastic container units.

2. Extreme dampness can spoil the vegetables, the lettuce being one of the least resilient. Excessive moisture causes the leaves to form brownish areas of discoloration.

3. Tomatoes can be placed in the refrigerator just shortly before consumption, otherwise, they kept be kept atop the counter. .

4. Vegetables such as potatoes, onions, eggplant, and hard shell squashes require storage in an area with low temperature and humidity.

The following will guide the consumer on how to maximize the taste and freshness of their fruits and vegetables:

Tip 1: A common practice in the kitchen entails washing the vegetables prior to storage. The recommendation states otherwise: vegetables are better off washed only when they are about to be consumed or used. Washing ahead of time may prove to be detrimental to the vegetables because excessive moisture will hasten their spoilage. Humidity is very attractive to molds. In the case of soiled root crops, they may be washed then left in open air or dried with a clean cloth until they are thoroughly dry. Only then can the root crops be kept for storage.

Tip 2: Ethylene is a gaseous compound that comes off newly harvested fruits and vegetables. It is continuously being released in the air even during storage. While it does not pose a threat to health, ethylene that is emitted collectively by fruits and vegetables that are stored close to each other expedite the ripening of the produce. Because of this, storing excessive amounts fruits and vegetables together is not recommended; instead, some amount of breathing space should be provided.

Tip 3: Some fruits and vegetables such as leafy greens and those without skin require a humidity level of about 80-95%; however, refrigerators can only sustain 65%. To keep these items from spoiling or drying up, they should be stored in plastic bags since these storage units enhance humidity.

Tip 4: The vegetable drawer should be checked for any missed spoiled items on a regular. Rotting produce emit more ethylene, thus hastening the ripening and eventual spoilage of the rest of the fruits and vegetables.

Tip 6: Vegetables should be rid of spoiled parts prior to storage. Damaged or rotting tops and leaves should be removed as in the case of leafy vegetables such as cabbage. Outer leaves, in particular, may contain pesticides and fertilizers which may be toxic for consumption, and as such should be taken off.

Following these recommendations can increase the shelf life of fruits and vegetables. These should be always kept in mind when storing produce.

Vegetable storage can also be used to store food supplements like Melatonin. Melatonin supplement is typically packaged either in capsule, liquid or tablet form. Melatonin capsules can easily get mushy if the humidty is very high so a good storage system is also needed. Liquid Melatonin needs an even more secure container because it can be easily spilled.

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