How to Store Fruits and Vegetables

Different crops have varying storage requirements. Some last only a short time, such as berries or certain vegetables, while others can be stored for very long periods when stored correctly.

Not all produce can be stored in the refrigerator, as some cannot tolerate low temperatures, and certain types of vegetables and fruit should not be stored together, because the substances they release negatively affect the shelf life of other crops. Conversely, we can also use this same effect to our advantage in certain situations.

Where and How to Store

For storing most crops, the ideal conditions are a deep cellar with a temperature of 4-10 degrees and good ventilation. The humidity in such a cellar should be around 80-95%, although this depends on the specific type of crop being stored. Humidity helps maintain firmness and prevents the produce from drying out, but at the same time creates a favorable environment for mold.

Produce should be stored loosely, for example in crates or on wooden shelves. Never stack produce on top of each other, as this would prevent respiration products from escaping and any infection would spread quickly. Individual crates can be stacked on top of each other, provided there is space between them for ventilation.

Certain types of vegetables, especially potatoes, require darkness or dim light to maintain their original properties. Otherwise, harmful substances accumulate in them. Therefore, the cellar should always be dark.

For juicy produce, cardboard boxes are unsuitable, as are paper bags or other absorbent materials. They draw water from the produce, causing it to dry out quickly.

Some crops can also be stored for a limited time at room temperature or in the refrigerator.

With all storage methods, regular checking of the produce's condition is important. If we find any that are soft or affected by mold, we remove them immediately - this prevents other produce from being affected.

For fruit storage, the harvest itself is crucial - only unbruised, healthy and firm fruit can be stored. We do not wash the fruit before storage, as this would reduce their shelf life.

Storing Fruit

Pome Fruits

Apples and pears are among the most commonly stored fruits in our region. Apples are best stored in a cellar at a temperature of 3-10 degrees. Pears require a significantly lower temperature for long-term storage - approximately 0-3 degrees. Therefore, they can also be stored in the refrigerator. For storage, we select fruits just before they reach eating ripeness, as they have the ability to ripen even after picking, known as climacteric respiration.

Apples release a considerable amount of ethylene during ripening, the so-called ripening hormone. This is a gaseous substance that forces other fruit and vegetables within range to ripen as well, so never store apples together with other crops.

This phenomenon can be used if you have fruit at home that needs to ripen - place it together with an apple in a paper bag and store at room temperature. After two or three days, the fruit will ripen. For greater effectiveness, you can cut the apple in half.

When storing apples, we place them stem-side up, pears the opposite way - stem-side down. This ensures optimal nutrient flow in the fruit.

Tropical and subtropical fruit

In winter, we often store oranges and other citrus fruits for short periods. Before storing, do not wash them, as this would remove their protective layer. At room temperature, they will last only a few days, but if you want to store them longer, you can use the refrigerator.

Tropical fruit usually cannot tolerate refrigerator storage - for example, bananas cannot withstand temperatures below 12 degrees Celsius - their taste and consistency change. However, these types of fruit are usually found in stores unripe, as this facilitates their transport. In this case, you can use the apple trick described above.

Small fruit

Strawberries, raspberries, blueberries, cherries and other small fruits are very popular, but unfortunately they have a very short shelf life. At best, we can keep them in the refrigerator for three to four days, but for wild berries it's only one day. It goes without saying that dry, unwashed fruits in good condition should be stored. If you want to enjoy this fruit for a longer period, unfortunately there's no choice but to freeze or preserve them.

Storing vegetables

Most vegetables, except fruiting vegetables, generally store well at temperatures around freezing point and high relative humidity.

Root vegetables last longest at a temperature of about 0.5 degrees Celsius and RH 85-95%. The same humidity suits brassicas and leafy vegetables, which tolerate a temperature range from -1 to +1 degrees Celsius, and green peas and beans, which require a higher temperature - about 4 degrees Celsius.

Garlic and onions are stored at temperatures of 0-2 degrees Celsius and lower RH - up to 75%.

Fruiting vegetables, which include cucurbits, are stored for a maximum of two weeks at temperatures between 4-10 degrees Celsius and RH 85-90%. Similar conditions apply to potato storage.

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