Produce Storage Guide

LET IT BREATHE.
_________________________
Like humans, fresh produce breathes, also known
as respiration. Fruits and vegetables need room to
breathe. So, as you prepare to store, be conscientious
about where you are storing. Generally speaking, most
fresh produce should not be stored in air-tight containers,
but in breathable, perforated bags or similar containers
that allow air ow and circulation.
STAY CHILL(ED).
_________________________
In most cases, you will want to keep your produce
cooler to slow the respiration process. The warmer
the temperature gets, the faster or more accelerated
the respiration process becomes. Chilling your
produce will not only slow this process but,
by default, also slows the spoiling process.
(Note: for recommended storage temperatures,
see pages 9-13.)
RINSE, OR NOT.
_________________________
Conventional wisdom is that once we get our
produce home, we rinse to “clean” it before putting
it away. However, washing produce prior to cooking
or consumption adds moisture, which when stored,
can speed up spoiling. Dirt all over your tomatoes?
Leave it. As a general rule, do not wash produce prior
to storage; rather, let it be until you intend to cook or
consume it.
KEEP WHOLE.
_________________________
Keep fruits and vegetables whole prior to storing them.
Not only does this protect the produce from
microorganisms, it also helps to prevent accelerated
oxidation, where oxygen and the enzymes from the
produce meet. This can cause discoloration and
faster spoilage of your produce.
5