In the fridge, in the vegetable compartment, cool, dark or dry? How should fruit and vegetables be properly stored and stored so that these foods remain fresh for as long as possible? Here are the most important tips for popular fruits and vegetables.
Apples ripen after harvest, improve their flavor and then taste sweeter. As the storage time increases, the vitamin content decreases. This process can be slowed down by storing apples at a low temperature (optimally four degrees Celsius) of high humidity and good aeration. The fruits should be next to each other without touching each other. Dark basements, frost-proof garages or a cool loft are ideal for this.
Broccoli in the vegetable compartment
Broccoli can be stored cool and dark in the vegetable compartment of the refrigerator for two to three days.
Mushrooms in the fridge
Mushrooms stay fresh in the fridge for up to three days.
Strawberries are among the most sensitive fruits and should therefore be eaten directly. Just a few hours after the harvest, they lose their aroma. Strawberries will last up to two days in the vegetable compartment of the refrigerator.
Important: store the fruits unwashed and covered. Since they are sensitive to pressure, shallow containers should be used. Because strawberries quickly mold, damaged fruit must be removed from the others. Moldy strawberries are a waste. It is not enough to cut off the affected areas, because the mold spores are easily distributed throughout the fruit, even if they are not yet visible.
This salad lasts about five days in the fridge.
Do not put cucumbers in the fridge
Never store cucumbers in the fridge, ideal for them is a temperature of 13 to 15 degrees Celsius.
Potatoes can be stored in larger quantities for weeks. Prerequisite are storage, cellar or storage rooms that are cool, frost-free, dry and darkened. The optimum storage temperature is between four and six degrees. Potatoes should not be stored in foil wrappers.
If you do not have storage space, you should only buy small quantities of potatoes and consume them quickly. When stored incorrectly, potatoes germinate and can form the toxic substance solanine. Solanine is found in the green-colored areas and in the germs. These must necessarily be cut out over a large area before use.
Kohlrabi stay in the fridge for about a week.
Keep herbs fresh
If they are not to be used immediately, herbs can be wrapped in a damp cloth or placed wet in a plastic bag. A whole bunch is best placed like cut flowers in a glass full of water and then put in the fridge. Prepared so herbs keep fresh for several days.
Leek (leek) can be kept in the fridge for about a week.
Paprika does not belong in the fridge. Ideal is a storage temperature of ten to twelve degrees Celsius.
Asparagus is available in white, purple or green. Due to solar radiation, the white asparagus spears covered completely with earth turn violet, later green. Fresh asparagus must be stored clean, cold and covered. Wrapped in a damp cloth, fresh asparagus can be kept in the fridge for two to three days.
Green asparagus should be stored upright and standing in the water. Fresh asparagus can be recognized by firmly closed tips and the same diameter. The asparagus ends should not be dried. However, some traders cut off the ends again before the goods are placed in the display. The asparagus is fresh when a light tone sounds when carefully beating two bars together.
Tomatoes are sensitive
Tomatoes are delicate fruits that do not belong in the fridge. There they lose their taste. Best place fresh tomatoes in an airy and shady place. Consume ripe fruits within four to five days.
Tomatoes also ripen when they are not left on the bush. Unripe fruit can therefore be placed in a sunny spot. The best way to ripen when the tomatoes have stems and flower buds.
Zucchini like it cool and dark
Zucchini are fresh for three to five days in cool and dark surroundings, but should not be stored in the refrigerator.
By the way ...
Apples and tomatoes emit the natural "ripening gas" ethylene. It lets yellow parts of plants turn yellow. Fruits and vegetables are aging fast. Fruits, which lie next to apples and tomatoes, mature faster, but also spoil easier. When apples and tomatoes are put together, they also mature faster. Ethylene-sensitive are, for example, broccoli, cucumbers and kiwi. Resistant to the ripeness are leeks and mushrooms.