There are many reasons as to why properly and safely storing fresh fruits and vegetables is important. Not only does proper storage help to maintain the integrity of the product, but by doing so it increases the value of your dollar by decreasing the rate of spoilage, which also minimizes food-borne illnesses, and food waste.
Here at the Fort Collins Food Cooperative, we understand the challenge of keeping fruits and vegetables fresh for as long as possible. With society’s high standards for pristine looking produce as well as the high cost of organic goods, we’ve learned over the years how to keep products fresh and we’d like to share some of that knowledge with you!
Here are some basic guidelines you can follow to help maintain produce freshness longer and minimize food and dollar waste.
Produce storage location
- Most vegetables do best if stored under refrigeration.
With the exception of lettuce, most fresh produce does better if washed just before consumption due to a natural covering that slows spoilage.
These fruits and vegetables do well on counter-tops:
- apples, bananas, citrus, basil, cucumbers, peppers
- pineapples, pomegranates, mangoes, eggplant, garlic, ginger
- Place squash family, onions and potatoes in a cool, dry place.
Store fruits and vegetables separately
Fruits produce high levels of ethylene (a ripening agent) and can prematurely ripening and spoil surrounding vegetables.
Stone fruits (such as peaches and apricots), avocados, tomatoes, apples, bananas and melons will continue to ripen if left out on a counter-top.
Grapes, cherries and berries will deteriorate if left on a counter-top and should be refrigerated.
To slow the ripening process, place fruit in refrigerator and eat within 2-3 days.
To speed the ripening of fruit, place in a paper bag. Be sure to check every day to prevent over-ripening.
Refrigerate fresh produce that has been cut
Once fruits and vegetables have been cut, they should be used promptly or covered tightly and refrigerated for no more than two or three days. If cut produce is left at room temperature for longer than 2 hours it should be discarded.
Leafy greens
Leafy greens as romaine, green & red leaf lettuce and spinach will keep fresher if washed before storage.
- Wash with clean, cool running water.
- Discard wilted, discolored or blemished leaves.
- Carefully dry in salad spinner or on clean paper towels.
- Store in salad spinner or wrap lettuce loosely in clean paper towels and store in sealed plastic bag or container.
- Use within 1 week.
Happy Storing!
