Vegetables are very essential to our meals when we talk about a balanced diet. As directed by the department of Agriculture in the United States, while consuming a meal, you should fill at least half your plate with fruits and vegetables.
For adult women, it is recommended that they consume a quantity of about two to two and a half cups of vegetables every day. For men, two and a half to three cups is recommended.
Vegetables and fruits can be stored in different ways. Vegetables can be one of the four methods of storage listed below.
- Moist cold storage (32–39°F)
- Cool(40-50°F) moist storage
- Cold storage (32–39°F)
- Warm(50-60°F) dry storage
Generally, you would want to keep your refrigerator at a temperature of about 34°F. Vegetables are best kept in the crisper section of your refrigerator, which is often at the bottom of most refrigerators. The typical humidity settings for this crisper are specific to each one. Below are some fruits that will do their best in the different temperatures mentioned above.
For cold and moist storage, they include
- Carrots
- Eggplant
- Broccoli
- Lettuce.
For cold, dry storage, they include:
- Onion
- Garlic
For a warm, dry condition, they include:
- Squash in winter.
- Sweet potato
- Hot pepper
- Pumpkin
Vegetables are ideally kept in storage at a suitable temperature and humidity to avoid spoilage and devaluation. For the purpose of safety, it is advisable to freeze any fruit or vegetables that have been washed or cut. Vegetables and fruits should be preserved in sealed or airtight environments and kept separately from meat or dairy products.
Why do vegetables spoil in the fridge?
Refrigerating vegetables is a very effective method for preserving them, as it also helps to retain their original freshness.
You might wonder, if refrigerating is that effective, then why will the vegetables get spoiled? Well, the first question should be, “Why does food spoil?” There are several reasons why food, vegetables, fruits, etc., will spoil, but basically three main methods:
- Autolysis: This is caused majorly by the presence of enzymes which destroy the cellular structure of the food, leading to spoilage.
- Chemical: A very good example is the case of catalytic putrefaction. This is the decay of organic matter by the presence of microorganisms. The presence of small amounts of metals in food can act as a catalyst and increase the speed of fat rancidity.
- Microbiological: This is where microorganisms use our food as a source of nutrients for themselves, hence spoiling the food. This is typically caused by mold or bacteria.
You should know that refrigerating your veggies will not stop them from spoiling, but will slow down microbial actions, leading to deterioration. Moisture control in most refrigerators carries out this function.
Hence, your vegetables will spoil if the required temperature conditions are not met, you do not have a constant power supply, or they are kept close to meat or dairy products that carry bacteria.
How do you keep vegetables fresh longer in the fridge?
When you purchase household groceries in large quantities, you want to preserve them so they last longer and stay healthier prior to when you want to make use of them.
Most vegetables, such as carrots, broccoli, cabbage, celery, and potatoes, should be kept in the crisper of your refrigerator in containers or plastic bags. The best way to preserve mushrooms is inside of a paper bag.
Also, it is important to know that fruits and vegetables should not be kept together inside the refrigerator so they won’t ripen too quickly.
Before freezing vegetables, a whole lot of them need to be blanched. This simply means that after boiling, the whole or a cup should be put into ice water to stop the cooking. Thus, it helps to prevent freezer burn on the vegetables and helps them last even up to a year.
Why is temperature very critical during storage?
When discussing or practicing food preservation or storage, temperature is a very critical component that should never be ignored. Storing your food or produce at the appropriate temperatures greatly reduces the accumulation and survival of microbes in your food. Hence, reducing the risk of contamination.
Lower temperatures in storage help to prolong the shelf life of vegetables by bringing down the respiration rate and also delaying the ripening process. Low temperatures also help to slow the growth of harmful fungi that wreak havoc on stored produce, thereby causing it to deteriorate or spoil.
What vegetables should be refrigerated?
Many vegetables should only be kept at room temperature. Just like refrigerating your vegetables can help to prevent spoilage and keep them longer, it is also important to note that refrigerating some of your vegetables can prevent some from ripening to good flavor and texture.
Most vegetables, like potatoes, cabbage, carrots, celery, and broccoli, are to be preserved in containers or plastic bags and placed in the crisper of the fridge.
Leafy greens retain freshness and last longer when rinsed, wrapped in a paper towel and refrigerated. This can be done with spinach, lettuce, Swiss chard, bok choy, etc.
What vegetables should not be refrigerated?
Not all vegetables should be refrigerated. Some only need to be stored at room temperature as the cold from refrigerators can cause damage and prevent them from ripening to a good taste.
We ask ourselves, since we can’t store all our vegetables in the fridge, what vegetables should we not store in our refrigerators so we don’t run at a loss? Here are some of them. Onions and garlic are still In their skin, they are preferable on the counter, but once peeled or cut, they should be refrigerated.
Sweet potato, cassava, manioc, potatoes, and taro are not to be refrigerated. These starchy veggies are to be kept in a cool, dark, airy space and loosely stacked in bins or bowls. They should not be kept in plastic bags as this will lead to an accumulation of moisture, thereby encouraging mold and spoilage. Tomatoes, which are technically fruits, are preferable on the counter.
Onions and potatoes should not be stored together as potatoes emit ethylene, which can cause our onions to sprout.
Do vegetables lose nutrients when refrigerated?
Vegetables have one of the highest nutritional values when consumed. When we harvest vegetables, we cut off their nutrient supply, except, of course, the ones already present, which they use to maintain the life of their cells when picked. Some nutrients are particularly easy to lose.
Refrigerating vegetables is only a storage process to prolong their shelf life; it does not prevent nutrient loss or spoilage. It only makes them valid for a longer period before they are needed for consumption.
For example, fresh veggies will lose a greater percentage of their vitamin C, about 95% in 7 days when kept at a temperature of about 20 degrees Fahrenheit. Vegetables will lose about 70% or more of their vitamin C when kept in the refrigerator.
What humidity should vegetables be stored at?
Low humidity is a general guideline for anything that rots easily. Thin-skinned vegetables like asparagus require a high humidity drawer since they wilt easily.
Most importantly, vegetables require high humidity for them to thrive. Leafy greens and vegetables perform better on the fairway, as does humidity in the coolest of temperatures. Vegetables like lettuce, spinach, collard greens, and even green onions belong in this category.
The required humidity for fruits and vegetables is between 90 and 95 degrees Celsius. Although root crops such as onions, ginger, and garlic will decay in high humidity, a humidity of 65 to 75 percent is much more suitable for their storage.
How do you prolong the shelf life of vegetables?
The major reason why we want to prolong the shelf life of a vegetable is for them to serve us longer while they are still fresh and very healthy for consumption.
There are different ways to prolong the shelf life of vegetables, as listed below.
- Enhancements to packaging and also change the atmosphere of packaging.
- Enhanced procedure for handling and treatment
- Finding out the cold chain vulnerability
- Observe and take appropriate humidity checks.
- Always endeavor to cover specific items.
- Trays and pads that absorb food
- Make use of organic or natural microbials or antibiotics.
It is essential to ensure that the method you use to prolong shelf life actually does the job. Make sure you use the right equipment to calculate and forecast the shelf life of your vegetables.
What are the techniques in storing vegetables?
The storage of vegetables is not entirely tedious and some, though not all, can be carried out by ourselves.
Basically, there are five major methods to choose from when storing vegetables. These include drying, canning, freezing, salting, and curing.
- Only fresh produce should be used.
- The method of preservation should be done immediately after harvest.
- Ensure none of your produce has blemishes.
- All fresh produce stored should be used within one year of storage.
Whichever method you choose to implement is dependent on the facilities available, the expected return quality, and the type of product.
Irrespective of the method you are using, the guidelines listed above must be followed.