Nutrition experts recommend that just changing a few small habits when storing vegetables in the refrigerator can help vegetables stay fresh longer and ensure safety for health.
According to the Academy of Nutrition and Diet (USA), green vegetables should be stored separately in groups to limit cross-degree damage. Leafy vegetables such as mustard greens, water spinach, lettuce need to be wrapped in paper towels or dehumidifying paper before putting them in storage bags. This helps reduce water vapor from accumulating, which causes vegetables to wilt and rot quickly.
Many people have a habit of washing vegetables before putting them in the refrigerator for convenient use, but this can make vegetables spoil faster if not completely dried. Excess moisture creates conditions for bacteria and mold to grow. Therefore, it is best to only wash vegetables immediately before processing.
In addition, vegetables should not be stuffed too tightly in the refrigerator compartment. Cold air needs to circulate to maintain freshness. Some herbs such as scallions and cilantro can be stuck in a glass of water and covered with a thin bag on the outside to retain natural moisture.
Experts also note that the refrigerator temperature should be adjusted to about 3-5 degrees Celsius and regularly check vegetables to remove waterlogged parts. Just a little spoiled vegetable can quickly affect the entire vegetable bag.
