How to store vegetables in the fridge to last long?!
****If you want them to store in Fridge then,
The vegetable compartment of the refrigerator is the best place to keep perishable vegetables, as it’s warmer and more humid than the upper shelves, where the drier air causes them to dry out. For this reason, vegetables stored on refrigerator shelves should always be wrapped in plastic bags.
****you can keep them in freezer too:-
Most vegetables stand up well to freezing, which makes it possible to consume seasonal vegetables throughout the year. When properly done, freezing preserves the color, texture, flavor, and most of the nutritional value of vegetables. For best results, follow these guidelines:
*Blanching: Though freezing slows down the activity of the enzymes responsible for unpleasant odors and for the loss of color and nutrients in vegetables, it does not neutralize the effect of the enzymes completely. These enzymes can be neutralized only if the vegetables are blanched before being frozen. The nutritional value of a vegetable that has been properly blanched and frozen will be comparable to that of a fresh vegetable. Only vegetables with a high acid content, such as tomatoes, do not need to be blanched prior to freezing.
*Ripeness: Only freeze vegetables that are fresh and in good condition, and that reach peak ripeness soon after harvesting or purchasing. Before being frozen, unripe vegetables should be stored in the refrigerator until ripe.
*Freezer space: Avoid overloading the freezer with a large quantity of food to be frozen at one time. Prepare only an amount that will freeze within 24 hours (between 2–3 pounds per cubic foot of space), bearing in mind that small packages freeze more quickly.
*Freezer temperature: Because of their high water content, vegetables must be frozen rapidly in order to prevent the formation of large ice crystals, which damage the vegetables’ cells, causing them to turn soft and to lose juice and nutritional value. To freeze vegetables as quickly as possible, it’s important to set your freezer’s thermostat to maintain a constant temperature of 0°F or less. At this temperature, vegetables will keep for about a year.
*Bags: Because even frozen vegetables can dry out when exposed to dry freezer air it’s important to cover frozen vegetables in airtight containers, bags, or wrap.
Answers: Vegetables such as winter squash, garlic, potato, and taro tend to keep well even when stored at room temperature, but most vegetables need to be refrigerated or frozen upon purchase. Though vegetables are stored differently depending on their specific characteristics, a few general rules apply.
****If you want them to store in Fridge then,
The vegetable compartment of the refrigerator is the best place to keep perishable vegetables, as it’s warmer and more humid than the upper shelves, where the drier air causes them to dry out. For this reason, vegetables stored on refrigerator shelves should always be wrapped in plastic bags.
****you can keep them in freezer too:-
Most vegetables stand up well to freezing, which makes it possible to consume seasonal vegetables throughout the year. When properly done, freezing preserves the color, texture, flavor, and most of the nutritional value of vegetables. For best results, follow these guidelines:
*Blanching: Though freezing slows down the activity of the enzymes responsible for unpleasant odors and for the loss of color and nutrients in vegetables, it does not neutralize the effect of the enzymes completely. These enzymes can be neutralized only if the vegetables are blanched before being frozen. The nutritional value of a vegetable that has been properly blanched and frozen will be comparable to that of a fresh vegetable. Only vegetables with a high acid content, such as tomatoes, do not need to be blanched prior to freezing.
*Ripeness: Only freeze vegetables that are fresh and in good condition, and that reach peak ripeness soon after harvesting or purchasing. Before being frozen, unripe vegetables should be stored in the refrigerator until ripe.
*Freezer space: Avoid overloading the freezer with a large quantity of food to be frozen at one time. Prepare only an amount that will freeze within 24 hours (between 2–3 pounds per cubic foot of space), bearing in mind that small packages freeze more quickly.
*Freezer temperature: Because of their high water content, vegetables must be frozen rapidly in order to prevent the formation of large ice crystals, which damage the vegetables’ cells, causing them to turn soft and to lose juice and nutritional value. To freeze vegetables as quickly as possible, it’s important to set your freezer’s thermostat to maintain a constant temperature of 0°F or less. At this temperature, vegetables will keep for about a year.
*Bags: Because even frozen vegetables can dry out when exposed to dry freezer air it’s important to cover frozen vegetables in airtight containers, bags, or wrap.
I suggest you get a vegetable trolley as vegetables in the fridge could make them brown or freeze up then you cant eat them this also goes with certain fruits. i have a vegetable trolley and they are safe
Depends on the vegetable.
To keep greens fresher longer, wrap them loosely in moist paper towels and stick them in a plastic bag. Remove as much air as possible from the bag and seal. Put the bag in the refrigerator. Even under the best conditions, greens like lettuce or spinach will not last more than a week or so. Unless this step is taken, they will not last but a few days.
Root crops like beets, turnips, radishes and carrots also store well in the refrigerator, but they'll stay fresher longer (anywhere from two to eight weeks) if the air movement around them is restricted. Air causes them to loose moisture faster. Place them in a plastic bag or container inside the refrigerator and they will stay fresher. The same is true of broccoli, corn, cauliflower or celery. All of those should keep about two weeks if stored in a bag or container. Cabbage will store up to 12 weeks in a plastic bag when placed in the refrigerator.
The toughest vegetables to store are those that prefer temperatures above 50 degrees, coupled with high humidity. They include ripe tomatoes, eggplant, watermelon and cantaloupe. If placed in the refrigerator, they may wind up with chilling injury. In the case of cantaloupe and watermelon, the best thing to do is leave them out on the counter for up to a week. Either keep them at room temperature or cut them up a few hours or a day or two before serving and chill them in the refrigerator. If you do store uncut cantaloupe or apples in the refrigerator a few days, first put them in a plastic bag and seal it up. These fruits release a lot of ethylene gas, which will cause other fruit and vegetables to ripen and perish quickly. Eggplants and tomatoes can be left out on the counter, preferably out of direct light and in the coolest place possible.
There are vegetables that should never be stored in the refrigerator, such as garlic, onions, potatoes, pumpkin and winter squash. They do best when stored in a dark place at room temperature and normal humidity.
The best way to store asparagus is to cut off about a half-inch of the bottom of the bunch of spears. Put the spears in a glass of cold water and store in the refrigerator. The asparagus should keep for about a week this way.
keep them in the crisper (not potatoes) and DO NOT store in the plastic bags they give you to put them in at the grocer. I find paper bags work well, with the top rolled down to let air circulate.
AH this one I know!! DO NOT buy those stupid green bags u see on TV! They don't work! Instead wrap your veggies in damp paper towel and keep them in the crisper. Away from the back and sides of the fridge. Try it.