OSU Extension
OSU Extension food safety, Christi Evans, specialist offers storage tips for food items.
Oklahomans spend much of their income on food, so proper storage is important to keep perishable food fresh until consumed.
“While it’s quick and easy to simply put all fresh fruits and vegetables in the refrigerator’s crisper drawer after a shopping trip, everything shouldn’t be stored together in the refrigerator,” she said. “Proper storage makes a difference and results in less wasted food. Unlike canned goods, you can’t stockpile perishables, but storing them properly will ensure they last as long as possible.”
Evans cautions consumers about storing fruits such as apples, mangoes, kiwis and bananas with other fruits and vegetables.
Storage dangers
“These fruits, among others, produce ethylene gas, which can cause other fruits and vegetables to ripen faster and eventually rot. Cucumbers, sweet potatoes, cauliflower, asparagus and more are sensitive to the gas,” she said. “It’s important to organize your refrigerator, countertop and pantry space so these foods won’t be stored next to one another.”
Fresh, whole produce, such as apples, bananas, citrus, mangoes, melons, pineapple, plantain, avocado, peaches, kiwi, cucumber, ginger, onions, peppers, potatoes, tomatoes, and winter squashes and papayas should be stored at room temperature.
Once they have been sliced, store the remainder in the refrigerator.
Other fresh produce, including apricots, berries, cherries, grapes, green beans, cauliflower, leafy vegetables, sprouts, green onions, mushrooms and peas should be stored in the refrigerator.
Fresh asparagus can be placed stem-side down in a cup of water in the refrigerator to keep it from drying out.
Recommendations
Evans recommends washing fresh produce just before using it, not before storing it.
“Mold is one of the culprits for making fresh fruits and vegetables, especially berries, inedible,” she said. “Moist foods tend to develop mold faster so it’s better to store them unwashed.”
Strawberries, raspberries and blackberries can be stored in a glass jar with a lid to extend their life, but consumers will need to take precautions. Keep the jars in the refrigerator. Place a paper towel in the bottom of the jar to absorb moisture.
Don’t overcrowd the berries. Place larger berries on the bottom to reduce physical damage and bruising. Inspect the berries regularly and remove any fruit that shows signs of damage or decay.
Evans said berries in a sealed jar may keep them looking fresher, but there could be other issues such as the potential for bacteria growth or fermentation.
“If you forget about some of those greens and they start to get a little soggy, puree them and freeze to use in smoothies later,” she said. “If fresh herbs start to wilt, put them in ice cube trays with some olive oil. Pop a frozen cube or two in the saucepan next time you’re sautéing vegetables or making pasta sauce.”
Evans cautions storing cut avocados in a jar of water, despite videos on social media indicating this is a good idea.
“Avocado skin can have bacteria on it, which makes it a breeding ground for things to grow,” she said. “Instead, wrap it in plastic wrap to keep out the air and eat it as soon as possible. Also, celery wrapped in aluminum foil and stored in the refrigerator will stay crisp much longer than if it is stored in the original plastic bag.”
Consumers may purchase more perishable foods than normal for the holiday season, and these tips will help ensure those foods remain edible as long as possible.
Story by: TRISHA GEDON, Oklahoma State University Extension
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