Improper storage of fruits and vegetables causes them to spoil quickly and lose their beneficial properties. Experts state that storing some products together is particularly risky and leads to faster spoilage than expected.
Medianews.az citing Foodinfo.az reports that nutritionist Natalya Voytovich drew attention to important points regarding the storage of products.
According to her, one of the main problems is the ethylene gas emitted by fruits. Apples, bananas, pears, avocados, peaches, and tomatoes actively release this gas during the ripening process. Although ethylene is not harmful to humans, it causes other vegetables to spoil quickly. Cucumbers, broccoli, carrots, potatoes, and leafy green vegetables are especially sensitive to this gas and should not be stored with them in the same place.
The expert adds that not all products are suitable for the refrigerator. For example, tomatoes and bananas lose their taste and darken quickly at low temperatures. Cucumbers, peppers, and eggplants remain fresh for a longer time at milder temperatures – approximately +8…+10 degrees Celsius. Root vegetables should be stored away from light, in a cool and dark environment; otherwise, harmful substances can form in products like potatoes.
Additionally, plastic bags are not considered suitable for storing products. Moisture that forms in a closed environment accelerates decay. The specialist recommends using breathable fabric bags. Green herbs, after being washed and wrapped in a damp cloth, should be stored on the middle shelf of the refrigerator to help them stay fresh longer.