To eat fruits every day, it is a must-buy item on the market. But some fruits seem to be particularly difficult to store. Washed strawberries will become moldy in two days; the peaches are kept in the refrigerator and are not ripe for half a month;...
To eat fruits every day, it is a must-buy item on the market. But some fruits seem to be particularly difficult to store. Washed strawberries will become moldy in two days; the peaches are kept in the refrigerator and are not ripe for half a month; in summer, a bunch of bananas is only half eaten, and large black spots have appeared in the peel, and the flesh is translucent, and the taste and aroma are not good. When preserving fruits, you should also pay attention to methods, understand their properties, and it is not difficult to preserve them and extend the taste appreciation period at all.
Fruits rot before they are eaten. These methods can keep fresh fruits picked from fruit trees. Although they leave the fruit trees that provide nutrients, there are still living individuals. If the fruit is ripe when harvested, it must be put in the refrigerator immediately after buying it. If it is not fully ripe, it must be allowed to continue to mature at room temperature.
Before refrigeration, you must first understand what characteristics of fruits are, whether they need to be ripened and how to store them correctly?
“Raided ”Fruit: Avoiding water loss is the key to refrigeration and preservation
“Raided ”Fruit refers to ripe during harvest and needs to be refrigerated in the refrigerator, otherwise it will be overripe and rotten soon. The temperature and humidity in the refrigerator are also low, so fruits are prone to lose moisture. Therefore, they can be covered with paper and put into plastic bags. The paper can help absorb moisture and prevent water from condensing and breeding bacteria and mold. The plastic bag mouth should be slightly knotted to maintain breathability.
Fruits that need to be refrigerated: grapes, apples, wax, guava, strawberries, cherries, pears, citrus. Fruits that are prone to moisture loss in refrigerated environments: pear, wax, guava, cherry, longan, etc.
“Post-ripe ”Fruit: It is determined that refrigeration is the key to preservation after ripening. The fruit is not fully ripe during harvesting. It must be placed in a cool indoor place for a period of time to continue to ripen, or placed with fruits that will release ethylene to ripen. The fruits that have been ripe should still be refrigerated, otherwise the fruits will be overripe and broken.
Kiwi and peaches usually have to be kept at room temperature for a few days before they will become soft. If you put an apple together, it can be ripe one day earlier.
Sakya is wet with water and then wrapped or covered with paper bags or newspapers, which can speed up the maturation speed by about 1 day. However, after being matured and softened, the Sakya is prone to rot. It must be put in the refrigerator immediately and can be refrigerated for 3 to 5 days.
Peaches, sweet peaches, bananas, kiwis, star fruits, sakura, sweet persimmons, avocado, etc. must be placed at room temperature for a few days before refrigerating. When the banana is ripe, it should be refrigerated in the refrigerator. Although the skin will turn black, it will not affect the taste and sweetness of the flesh.
Fruits that cannot be placed with other fruits and vegetables: packaged separately and placed as the key to preservation
apples, sakya, pears, papayas and bananas, etc., this type of fruit will release a gas during the ripening process - “ethylene ” ethylene will accelerate the ripening and aging of the fruit. If ordinary vegetables and fruits are placed together with these fruits, they will easily age and rot early. Therefore, this type of fruit needs to be separated whether it is refrigerated or stored at room temperature. It is recommended to put it in a plastic bag and tie a knot at the mouth of the bag to prevent ethylene from affecting other fruits.
Broken fruits will also release ethylene. In the fruit pile, if any fruits are broken, you should pick them out immediately to prevent other fruits from breaking as well.
Other preservation methods
Tropical fruits such as pineapple, banana, mango, papaya are more afraid of cold. They should be refrigerated after ripening and eat them as soon as possible within two days.
Strawberries are relatively delicate fruits that are prone to rot when touched or encountered water, so do not clean them before refrigerating them. The moisture will breed bacteria and microorganisms, making strawberries prone to mold. The same goes for other fruits, so they should be washed when they are eaten.
