The first step toward more healthful eating is food choice. Fruits and veggies are always a great place to start. But what happens when that food isn’t stored properly and needs to be thrown away? Improper produce storage can lead to unnecessary food waste and a waste of money. Start storing your produce correctly and stop food waste with these tips.
For the Counter
- Tomatoes. If put in the fridge can develop a mealy texture and destroy the flavor.
- Garlic. Can begin to sprout in the fridge and become rubbery and moldy.
- Onions. The moisture will eventually turn them soft and moldy.
- Winter squash. Can become mushy and lose flavor in the refrigerator.
- Avocados, Peaches and Watermelons. Refrigeration will prevent ripening.
- Bananas. Cold will stop the ripening process and will turn the peel brown or black.
For the Fridge
- Bell peppers
- Cruciferous veggies such as broccoli, cauliflower, cabbage, Brussels sprouts.
Another thing to keep in mind is that it is important to keep climacteric — ethylene gas-producing fruits such as apples, bananas, peaches and blueberries — and non-climacteric fruits, such as citrus, strawberries, melons and pineapples, separate. Keeping these foods too close together can over-ripen non-climacteric fruits and lead to faster spoilage.
Following these simple tips will help extend the life of your produce and stretch your food dollars.