![]() ![]() Celery stalks should remain whole, removed from any plastic bags they may have been purchased in, and kept in an aluminum-foil wrap (but not wrapped too tightly!). Cover the glass with a plastic bag (preferably reusable!) but do not tightly seal it then, place the asparagus in the refrigerator, where it can live for up to a week (note that asparagus is ethylene-sensitive, so store it away from ethylene-producing produce). For asparagus, trim the bottoms and place the asparagus bottoms down in a glass with about an inch of water in it. ![]() Asparagus and celeryĬhoose firm asparagus and celery, with rich color and without apparent bruising. Peaches are extra-sensitive to bruising, so be sure to store them individually spaced and not on top of one another. Apples will last for several weeks if stored properly pears can last up to two weeks and peaches usually last about a week. In contrast, underripe pears and peaches should be stored outside the fridge, in an open and easily accessible place like the kitchen counter, at room temperature until they are ripe, at which point they can be moved to the refrigerator (but stored away from ethylene-sensitive produce, since they also produce ethylene gas. ![]() Because they release ethylene gas, it’s best to keep apples stored in a bag or container inside a crisper drawer (if your refrigerator has one!) that contains other non-ethylene-sensitive fruits, such as strawberries, blueberries, and raspberries. Apples fare best when stored in a plastic bag or airtight container inside the refrigerator. Not sure whether or not your favorite fruits and vegetables are ethylene-producing or ethylene-sensitive? Don’t worry, we’ve got you covered-and have tips for how to store them! Apples, peaches, and pearsĬhoose firm apples, peaches, and pears without apparent bruising. Ethylene gas causes produce to ripen and spoil more quickly, so ethylene-sensitive produce are especially prone to ripening and spoiling prematurely. The most important factors to consider in maximizing our produce’s shelf life are: the condition of the produce when it’s purchased, the temperature at which the produce needs to be stored, the humidity and airflow levels of the storage space, and whether or not the food produces ethylene gas or is ethylene-sensitive. In this article, we’ll explore how to properly store several types of fresh produce so you can tackle two challenges at once: maximizing shelf life and minimizing waste. Of those who are very or somewhat concerned, one of the most common actions they say they take to reduce food waste is trying to better store items in an effort to reduce spoilage. According to IFIC’s 2022 Food and Health Survey, 57% of Americans are “very” or “somewhat” concerned about food waste. ![]()
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