Berries: Rinse berries only before eating to prevent mold growth. Store them in a breathable container lined with paper towels to absorb excess moisture.
Bananas: Wrap the stems in plastic wrap or aluminum foil to slow down the release of ethylene gas, which speeds up ripening.
Apples: Store apples away from other fruits and vegetables because they produce ethylene gas, which can cause nearby produce to spoil faster.
2. Keeping Vegetables Fresh
Vegetables vary widely in how they should be stored, depending on their type and moisture needs.
Refrigerated Vegetables:
Leafy greens (lettuce, spinach, kale): Wash, dry thoroughly, and store in airtight containers or plastic bags with a paper towel to absorb moisture.
Carrots, celery, and radishes: Remove rubber bands or ties, trim the tops, and store them in water-filled jars or plastic bags to keep them crisp.
Broccoli and cauliflower: Store in the crisper drawer in a perforated plastic bag to maintain humidity without trapping too much moisture.
Room Temperature Vegetables:
Potatoes, onions, garlic, and squash (like butternut or acorn): Store these in a cool, dark, and well-ventilated area. Avoid refrigerating potatoes, as cold temperatures can turn their starches into sugars, affecting flavor and texture.
Special Tips:
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