Has this ever happened to you...You anticipate eating that juicy piece of fruit just as soon as you get home from work, only to discover it’s spoiled. Or you wait for days for that avocado to ripen, and then next time you check it’s past its prime, turning brown, and full of strings. It can be frustrating to spend your hard earned money on quality produce, only to have it spoil. And Americans throw out a lot of spoiled food. In fact, research done by the University of Arizona in conjunction with the USDA indicates that the average American throws away 30-40 percent of their food—in the form of produce—to the tune of $1,600 annually for a family of four. One way to reduce this waste is to know how to properly store produce so that your fruits and vegetables last longer without spoiling, and you get the full nutritional benefit from eating them. Some produce is best left out at room temperature, while some does better in the fridge. Other items can be left out to ripen, then put in the fridge to keep from over ripening. The optimal temperature to keep your refrigerator is 37 degrees F. At that temperature, the cool air slows the ripening process and allows food to last longer. Fruits and vegetables both release ethylene gas, a type of plant hormone, which helps them to ripen. However, fruits release more ethylene gas than veggies, which can lead to the premature spoiling of vegetables that are kept with fruit. So a general rule of thumb is don’t store fruits and vegetables together. Most refrigerators have two produce bins; keep your fruits in one and your veggies in the other. But not all produce should be kept in the fridge. So how do you know how each type of produce should be stored? This handy guide can help. The A to Z’s of Storing Produce for Longest Shelf LifeApples – Store apples at room temperature for up to seven days, then in the refrigerator for another week. You can also store them in a cool, dark location for up to four months. Apples are a high ethylene-producing fruit and should be kept away from other fruits and veggies. Asparagus – Wash and store in the refrigerator, standing upright in a glass of water with a damp paper towel draped over the tops. Avocados – Store at room temperature until just ripe, then move to the refrigerator to stop the ripening process, store for up to 3 to 4 days. To quickly ripen avocados, place in brown paper bag with a banana. Bananas – Store at room temperature; bananas give off a lot of ethylene gas and can make all other produce around them ripen quickly. Though brown bananas don’t look very appetizing, they actually contain more antioxidants the riper they get. Berries – Store at room temperature for 2 to 3 days; refrigeration will make them spoil faster. Wash berries just before eating. Carrots – Store carrots in the refrigerator for up to three months; wash just prior to eating. Celery – Store in refrigerator wrapped in foil to prolong shelf life. Citrus Fruit (Grapefruit, Lemons, Limes, Oranges, Tangerines) – citrus fruits last a long time at room temperature and will tend to take on odors if stored in the fridge. Ensure plenty of ventilation around your citrus fruit as they can mold easily in close contact. Cruciferous Vegetables (Bok Choy, Broccoli, Brussels Sprouts, Cabbage, Cauliflower) – store in the refrigerator. They are sensitive to ethylene, so store away from high ethylene-releasing produce for longest shelf life. Corn – leave husks on and refrigerate for up to two days before eating Cucumbers – Cucumbers do best stored at room temperature rather than in the refrigerator. They are also highly sensitive to ethylene and should be kept away from bananas, melons, and tomatoes. Eggplant – Best stored at room temperature; refrigerating eggplant can make it spoil quickly. It is also easily susceptible to ethylene gas and should be kept away from high ethylene producers. Figs – Store your figs in the refrigerator and eat them within 1 or 2 days as they are very perishable. Figs are a high ethylene-producing fruit and should be kept away from other fruits and veggies. Garlic – Store garlic in a cool, dry location. Use cloves within 10 days after the head has been broken open. Ginger – To prolong shelf life, store ginger in the refrigerator, wrapped in a paper towel, and in a zippered bag with the air squeezed out. Grapes – Refrigerate grapes; wash just prior to eating. Greens (Arugula, Chard, Collard, Lettuce, Kale, Spinach) – keep greens in refrigerator and wash just prior to using. Alternatively, wash, spin-dry, and wrap in paper towels, then store inside an open zippered bag to let them breathe. Herbs (Basil, Cilantro, Mint, Parsley) – Trim the ends and place like a bouquet in a jar of water on the counter. Storing them at room temperature will ensure they last a week or longer. Kiwis – Ripen kiwis at room temperature then store in fridge to stop ripening. Mangos – Ripen mangos at room temperature and eat once ripe. Move to the refrigerator to stop the ripening process, store for up to 3 to 4 days. Melons (Cantaloupe, Crenshaw, Honeydew, Watermelon) – Store at room temperature until ripe. If you prefer your melon chilled, refrigerate no longer than one day to prevent pitting. Refrigerating melons can also cause their antioxidants to break down. Melons are a high ethylene-producing fruit and should be kept away from other fruits and veggies. Mushrooms – Refrigerate store-bought mushrooms in their original box. Store wild mushrooms in a paper bag in the refrigerator for a week or two. Onions – Keep onions in a cool, dry location. Once cut, onions can be stored in a lidded container in the refrigerator for a few days. Pears – Store at room temperature until just ripe, then move to the refrigerator to stop the ripening process. Store for up to five days. Peas – Refrigerate in plastic bag and wash or shell just before eating. Peas have a short shelf life so eat soon after purchasing or picking. Peppers – Refrigerate for 1 to 2 weeks. Keep them dry of moisture, which can cause them to deteriorate quickly. Alternatively, store in a paper bag in a cool, dry location. Pineapple – Can be stored in the refrigerator or at room temperature. Store upside down for a day or two to allow the sugar stored in the base of the pineapple to spread through the whole fruit before cutting. Potatoes – Store potatoes in a cool dry place. Refrigeration will break down the starch into sugar and make them spoil quickly. Stone Fruits (Apricots, Cherries, Nectarines, Peaches, Plums, Pluots) – All stone fruits do best stored at room temperature, then eaten as soon as they are ripe. Apricots are a high ethylene-producing fruit and should be kept away from other fruits and veggies. Squash – Store winter squash in a cool, dry location for a month or more. Sweet Potatoes – Store in a cool, dark location for up to one month. Tomatoes – Store unwashed at room temperature and eat when ripe. Storing tomatoes in the refrigerator will make them mealy and spoil quickly. Tomatoes are a high ethylene-producing fruit and should be kept away from other fruits and veggies. Zucchini – Store zucchini and other summer squash in a tightly wrapped plastic bag in the fridge for up to five days. May these produce storage tips help to save the 14 percent of produce that gets tossed each year. Ready to take your well-being into your own hands? Download the Chopra App for personalized well-being guidance you can access anywhere.
Putting fresh groceries in the fridge is the quickest and easiest option after a shop, but whether or not those items belong in there is another story. Surprisingly, most fruits and vegetables are better off out of the fridge at first, with many of them only needing refrigeration once fully ripe. Daily Mail Australia spoke to leading senior nutritionist from NAQ Nutrition, Aloysa Hourigan, to find out what should be in the fridge and what should remain at room temperature.  BREAD Each household stores their loaves of bread differently - some prefer to freeze it, some refrigerate it and others like to keep it out on the bench ready to go. 'Storing bread out of the fridge in a bread bin type of arrangement is fine, however it does go stale quickly and if it's humid weather it might go mouldy,' Ms Hourigan said. 'Putting it in the fridge will dry it out so if you are not going to eat it fast, then the better option is to freeze it and get slices out as you need them.' For those who do choose to keep it in the fridge, multi grain bread is the best choice as it doesn't dry out as easily as white or wholemeal bread does. TOMATOES Tomatoes are commonly refrigerated after purchase, but there is a reason they are kept at room temperature at the supermarket. 'In terms of becoming ripe enough to eat, tomatoes do better when they are out of the fridge,' Ms Hourigan said. 'Once they reach their ripeness they can go in the fridge otherwise they start to spoil...but tomatoes won't ripen in the fridge by themselves.' ORANGES 'To get the maximum out of an orange it needs to be ready to eat before it is placed in the fridge as the levels of antioxidants and vitamins increase as oranges ripen,' Ms Hourigan said. 'That said, if you leave them out of the fridge for too long they will gradually lose their Vitamin C content over time and the fridge will keep those levels higher for longer.' POTATOES Those storing their potatoes right, are keeping them far away from the fridge. 'Potatoes should never be stored in the fridge, the best way to store them, as well as onions, is in a cool dark place like the bottom of the pantry,' Ms Hourigan said. 'If they are in the light they go green on the skin and spoil and if they are in the fridge they become moist which is not ideal.' BERRIES Punnets of berries are often found in refrigerator drawers, but it turns out they shouldn't be placed in there straight away. 'Berries - especially strawberries - ripen up much better out of the fridge, however they will spoil fairly quickly so you need to pick the perfect time,' Ms Hourigan said. 'With strawberries you can smell whether they are sweet, nice and ready to be refrigerated...if you can't smell a strawberry it's not a good one.' HONEY 'Honey is better in the cupboard than in the fridge as it crystallises...it doesn't go off in the cupboard,' Ms Hourigan said. 'With that said, it doesn't go off in the fridge either and many people choose to put it in there due to problems with ants.' GARLIC Garlic is in the same category as onions and potatoes in that it is better off in a cool dark place...but only until it is peeled. 'If they are whole bulbs they can just sit in a dish or container near where food is prepared,' Ms Hourigan said. 'Once you've peeled it however, it is better off in the fridge as it won't retain it's flavour otherwise.' OILS 'It's not common to put oils in the fridge but they go rancid and putting them in the fridge helps to increase shelf life,' Ms Hourigan said. 'When it comes to olive oil however, it's best stored in a dark place in the pantry as light decreases the antioxidant activity in it.' WATERMELON While cold watermelon is a favourite in summer, it doesn't need to go into the fridge until it's cut. 'You can't have melon sitting out of the fridge once it's cut (even if it's wrapped in plastic) as once you have that open surface you are at risk of contamination and fermentation which happens at room temperature,' Ms Hourigan said. 'When a melon is whole it doesn't need to be in the fridge.' SPREADS 'It's very important to check the label for refrigeration instructions when it comes to these,' Ms Hourigan said. 'If it's high in salt like Vegemite and peanut butter, refrigeration isn't necessary.' 'With things like jams, the high sugar content means you don't have to store it in the fridge but it's wise to as they are prone to mould development over time.' |
What fruits are best at room temperature?
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