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Keeping Your Fruits and Veggies
Different fruits and vegetables have different storage requirements. Some can be stored at room temperature, while others need refrigeration. For example, bananas, apples, citrus fruits, tomatoes, and onions can be kept at room temperature, while leafy greens, berries, and delicate fruits like peaches and strawberries should be refrigerated. Refer to specific storage guidelines for each type of produce.
Some fruits release a natural gas called ethylene, which speeds up the ripening process and can cause other fruits and vegetables to spoil faster. Keep ethylene-producing fruits like apples, bananas, and avocados separate from ethylene-sensitive produce like leafy greens, broccoli, and berries.
Wash fruits and vegetables just before you plan to eat or use them. Rinse them under cold running water to remove any dirt, bacteria, or pesticide residues. Use a brush for firm produce with a rough surface, like potatoes or melons. Handle with Care: Handle your produce gently to prevent bruising and damage. Avoid squeezing or stacking delicate fruits and vegetables on top of each other. Store them in a way that allows air circulation to maintain freshness.
Check your produce regularly and discard any items that show signs of spoilage, such as mold, soft spots, or unpleasant odors. By removing spoiled produce promptly, you can prevent the spread of decay to other items.
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Keeping Your Fruits and Veggies
Different fruits and vegetables have different storage requirements. Some can be stored at room temperature, while others need refrigeration. For example, bananas, apples, citrus fruits, tomatoes, and onions can be kept at room temperature, while leafy greens, berries, and delicate fruits like peaches and strawberries should be refrigerated. Refer to specific storage guidelines for each type of produce. Some fruits release a natural gas called ethylene, which speeds up the ripening process and can cause other fruits and vegetables to spoil faster. Keep ethylene-producing fruits like apples, bananas, and avocados separate from ethylene-sensitive produce like leafy greens, broccoli, and berries. Wash fruits and vegetables just before you plan to eat or use them. Rinse them under cold running water to remove any dirt, bacteria, or pesticide residues. Use a brush for firm produce with a rough surface, like potatoes or melons. Handle with Care: Handle your produce gently to prevent bruising and damage. Avoid squeezing or stacking delicate fruits and vegetables on top of each other. Store them in a way that allows air circulation to maintain freshness. Check your produce regularly and discard any items that show signs of spoilage, such as mold, soft spots, or unpleasant odors. By removing spoiled produce promptly, you can prevent the spread of decay to other items.