Now know the ways to savour your fridge exotics for longer periods!!

We now educate our audience about the right ways to wash and disinfect their fruits and veggies and keep them in refrigeration for prolonged periods fresh! Washing and disinfecting fruits and vegetables is important for removing dirt, bacteria, and pesticide residues, while also helping to prolong their freshness. Here’s a step-by-step guide:

• Preparation :
• Wash your hands thoroughly with soap and water before handling fruits and vegetables.
• Clean your sink and any utensils or cutting boards you’ll be using for washing.
• Rinsing :
• Rinse fruits and vegetables under cold, running water. Use a gentle rubbing motion with your hands or a soft brush for firmer produce.
• For leafy greens, separate the leaves and rinse them individually to ensure thorough cleaning.
• Soaking :
• Some fruits and vegetables benefit from soaking in a solution of water and vinegar (1 part vinegar to 3 parts water) for a few minutes. This can help remove surface bacteria and pesticide residues.
• Soaking for 5-10 minutes is generally sufficient, but avoid soaking delicate fruits like berries, as they may absorb too much liquid and become soggy.
• Rinsing again :
• After soaking, rinse the produce again under cold, running water to remove any vinegar residue or remaining dirt.
• Drying :
• Pat fruits and vegetables dry with a clean cloth or paper towel after rinsing. This helps remove excess moisture, which can promote bacterial growth and cause produce to spoil faster.
• Storing :
• Store fruits and vegetables properly in the refrigerator to prolong their freshness.
• Some fruits, like apples, bananas, and tomatoes, can emit ethylene gas, which speeds up ripening and can cause nearby produce to spoil faster. Store ethylene-producing fruits separately from ethylene-sensitive ones.
• Use perforated plastic bags or containers with ventilation to store produce in the refrigerator. This helps maintain optimal humidity levels and prevents excess moisture buildup, which can lead to spoilage.
• Certain fruits and vegetables, like berries and leafy greens, are best stored in the refrigerator’s crisper drawer to help retain moisture and freshness.
• Avoid washing fruits and vegetables before storing them, as excess moisture can cause them to spoil faster.

By following these steps to wash, disinfect, and store your fruits and vegetables properly, you can help ensure they stay fresh and safe to eat for longer periods. To prolong the life of cut fruits and vegetables in the refrigerator, it’s essential to take steps to minimize moisture loss, prevent microbial growth, and slow down the natural ripening process. Here are some tips:

• Use airtight containers: Store cut fruits and vegetables in airtight containers or resealable bags to help maintain moisture levels and prevent them from drying out.
• Add moisture: Place a damp paper towel or cloth in the container with the cut produce to help maintain humidity levels and prevent wilting.
• Separate ethylene producers: Keep fruits and vegetables that produce ethylene gas separate from those that are sensitive to it. Ethylene-producing fruits like apples, bananas, and tomatoes can accelerate the ripening process of other produce.
• Refrigerate promptly: Place cut fruits and vegetables in the refrigerator promptly after cutting them to slow down the rate of spoilage.
• Keep cold: Store cut fruits and vegetables in the coldest part of the refrigerator, typically the crisper drawer, to slow down enzymatic reactions and microbial growth.
• Use lemon juice: Sprinkle or lightly coat cut fruits like apples, pears, and avocados with lemon juice to help prevent browning caused by oxidation.
• Blanching (for certain vegetables): For certain vegetables like carrots, broccoli, and green beans, blanching them briefly in boiling water before refrigerating can help preserve their color, texture, and nutritional value.
• Avoid cross-contamination: Use clean utensils and cutting boards when handling cut fruits and vegetables to prevent cross-contamination with harmful bacteria.
• Check and rotate: Regularly check the condition of stored cut fruits and vegetables and discard any that show signs of spoilage or decay. Rotate items so that older ones are used first.
• Use within a few days: While refrigeration can prolong the shelf life of cut fruits and vegetables, they are still perishable and should typically be consumed within a few days for optimal freshness and safety.

 By following these tips, you can help extend the shelf life of cut fruits and vegetables in the refrigerator and minimize food waste.