Fresh vegetables are a source of essential vitamins and minerals in every family meal. However, some housewives often make mistakes in preserving them, reducing the freshness as well as the nutritional quality of vegetables.
Wash and put it in the refrigerator immediately
A common but mistaken habit is that after washing vegetables, they are immediately stored in the refrigerator. Water stagnation on the surface of vegetables creates a humid environment that helps bacteria and mold develop, causing them to rot quickly.
Housewives should wash vegetables and drain them thoroughly before putting them in specialized containers and then storing them in the refrigerator.
Store with many other vegetables
Keeping vegetables in the refrigerator without sorting can cause some vegetables to spoil faster. Fruits and vegetables such as bananas, apples, tomatoes or avocados when ripe release a natural gas called ethylene, which speeds up the ripening and spoilage process of other vegetables.
Sort and store vegetables separately in each box to ensure freshness and not lose too much nutrients.
Stored in sealed nylon bags
Storing vegetables in sealed nylon bags often leaves no air circulating, causing air obstruction and moisture accumulation inside, which will promote faster decomposition. This is also a favorable condition for some anaerobic bacteria to develop.
Instead of using sealed plastic bags, housewives should use mesh bags, breathable cloth bags, or food containers with vents. If you still want to use plastic bags, poke a few small holes to keep vegetables ventilated, helping to extend the shelf life.
Do not remove spoiled vegetables
Many housewives often ignore small bruises, wilted leaves or slightly rotten parts on vegetables before preserving them. But this is the reason why vegetables and fruits are most easily damaged.
Therefore, right from the time of purchase, housewives should carefully check, remove wilted, bruised or signs of damaged leaves to keep the remaining vegetables fresh longer.
Store vegetables at inappropriate temperature
Each type of vegetable has its own storage temperature requirements to help maintain its freshness for the longest time. Too cold or too hot temperatures can spoil and reduce nutrients in vegetables.
Housewives should also clearly distinguish which types are stored in the refrigerator (green vegetables, carrots, broccoli, green beans) and which ones are stored at room temperature (potatoes, onions, ripe tomatoes, garlic, pumpkins). Pay attention to avoid placing potatoes and onions next to each other because they will accelerate the spoilage process.
