Fresh fruit and vegetables are weekly shopping staples, but they are quickly becoming one of the biggest expenses on the list. While using up your fresh ingredients is essential to get the most for your money, some groceries can be difficult to keep fresh for more than a few days. According to an expert at Blue Apron, this is often a result of the incorrect storage of several different fruits and vegetables in one place. He explained that “ethylene-rich” ingredients are the main culprit when it comes to over-ripening groceries in a short time.
Storing perishable groceries correctly is crucial for both your health and the longevity of fresh produce. The fridge and kitchen cupboards are the main areas to store food at home, though according to John Adler, head of culinary at Blue Apron, location is not the only thing to consider.
He said: “In general, don’t store ethylene-sensitive fruits or vegetables with fruits or vegetables that produce a high amount of ethylene gasses. Probably the best example of this is storing onions with apples – you will end up with onion-scented apples! – and more commonly, onions with potatoes.”
John noted that in addition to creating peculiar flavours, storing onions and potatoes together “will hasten the ripening process” of the spuds, leading them to grow eyes and sometimes roots.
The culinary expert added that the same principle applies to garlic too, even though all three ingredients are meant to be stored in a cool, dark place.
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He explained that you should always allow fruit and vegetables to return to room temperature before packing them away, in addition to washing and drying certain items like green beans and salad leaves. If in doubt, here is a full list of ethylene producers, and sensitive foods that should be stored separately:
Ethylene producers
- Avocados
- Apples
- Ripe bananas
- Figs
- Grapes
- Melons
- Pears
- Peaches and nectarines
- Peppers
- Potatoes
- Tomatoes
Ethylene sensitive foods
- Unripe bananas
- Broccoli
- Brussels sprouts
- Cabbage
- Carrots
- Cauliflower
- Cucumbers
- Leafy greens
- Lettuce
- Onions
- Squash
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