Saving Fruits and Veggies

If you buying a lot of fresh fruits and vegetables these days on your goal of healthy eating. Then it’s well worth knowing something about ethylene.

Ethylene(this gas is-invisible and odorless)-   it’s a natural plant hormone released in the form of a gas. Ethylene gas when released leads certain fruits and veggies to turn softer and overiped. Therefore reducing exposure to ethylene slows the natural ripening, thereby extending produce shelf life. While some fruits and vegetables are high ethylene producers, others are more sensitive to it so make. fruits produce more ethylene than vegetables do.

So when we don’t want our fruits and veggies to get ripped and spoiled it’s important we make sure they are separated out.

For eg-

For example,

  • bananas produce high levels of ethylene, so if you store ethylene sensitive potato,kiwi with a ripe banana it will ripen more quickly.
  • Apples give off large amounts of ethylene, so they hasten the ripening of many other fruits and vegetables.

List of ethylene producing fruits and veggies -(Print out the chart to keep handy in your kitchen)

Apple

Cantaloupe

Figs

Honeydew

Mushrooms

Okra

Banana

Tomatoes

Pears

Plums

Peaches

Papaya

TIP-

Separate your fresh produce in the fridge/or kitchen countertop and be prepared to eat it quickly (in a few days, in most cases) to retain freshness.  If you store ethylene producing fruits and veggies in fridge store them in  different compartment of fridge using paper bags,this will not create excess moisture. By doing this, you’ll drastically cut down on fresh produce waste.

Source-

http://www.vegiestoyourdoor.com.au/ripening

http://shelflifeadvice.com/content/ethylene-and-produce-friends-or-foes

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