Does it make a difference to refrigerate food or leave it in the fruit bowl? Even if it seems like an automatic decision, making a mistake in choosing what
Will it stay in the fridge or not?
it can make you lose fruits and vegetables faster. For some foods, refrigeration delays the action of microorganisms and bacteria that reuse their still active metabolism. For others, the low temperature alters palatability, affecting the texture, flavor and appearance of the food. Ensuring the safe consumption of these foods is essential, so you should always keep them in the right place. But what happens when we are in doubt? In other words, what are really the best ways to store fruits and vegetables?
What foods should stay in the fridge?
Cutting and storing fruit in jars makes everyday life easier – Photo: Shutterstock
Some fruits need to be refrigerated not only to keep them longer but also to retain their fresh flavor. According to Gabriella Braga, Science Play nutritionist certified in Sports Nutrition since
american boarding school
, refrigeration is also recommended to avoid forgetting the cleaning process, which can lead to the loss of sensory characteristics. “The ideal is to come home from the market, wash the fruit under running water, cut it and place it in the fridge in containers with glass lids. In this way it will be easier to consume it on a daily basis, helping to plan a menu diet”, explains.
- fruit like pineapple, papaya, melon, grape, lemon, orange and strawberry They need to be refrigerated to last longer.
- “They should be stored separately in their own bags or containers and placed in the bottom part of the fridge. Most fridges already have a large drawer for this, as it is less refrigerated than the upper shelves, preventing the fruit from being exposed to severe heat. temperatures. low”, highlights the personal organizer Marina Almeida.
As for vegetables, most keep well out of the fridge. you can refrigerate
zuchinis
and, after cutting,
squash and peppers
; no need first. To the
carrots
Almeida teaches the formula: “One secret to making carrots last longer and keep their crunchiness is to leave them submerged in a pot of water in the fridge. They’ll last up to 15 days.” In the case of vegetables, the ideal is to clean, dry and store the leaves in hermetic jars or bags, with paper towels between them, in the refrigerator. But since they are more sensitive to temperature, extra care is essential. “The lower shelves of the refrigerator are less cold, so they are ideal for storing vegetables without risking them freezing or burning,” he adds.
- green leafy vegetables such as lettuce, watercress, spinach, escarole, cabbage, chicory and rocket need to go through this process to ensure a longer storage time.
- “This procedure, if performed correctly, can extend the shelf life of the leaves by about 15 days, maintaining their healthy characteristics,” says the nutritionist.
What foods should stay out of the fridge?
Many fruits need to be kept out of the fridge – Photo: Shutterstock
Classified into climacteric and non-climacteric, fruits are divided into those that continue to ripen after being harvested and those that do not. The first group produces ethylene, the hormone responsible for ripening, and can stay out of the refrigerator without any problems.
- Banana, melon, avocado, peach, guava, passion fruit, pear, apple and kiwi they look good in fruit bowls or any dry, airy place.
- “It is preferable that they are separated, because because of the ethylene, one can interfere with the ripening process of the other, and this can make them all ripen faster,” adds Almeida.
- In the case of bananas, a good option is to freeze the fruit when it’s already ripe. Use it frozen in smoothies, mixed with milk or yogurt, for example.
Refrigeration of vegetables of the root and tuber family should be avoided, as this causes the starch present in them to quickly turn into sugar, altering their characteristics such as colour, texture and flavour.
- Potato, sweet potato, radish, beetroot, cassava, turnip and yam they look good if stored in dry and ventilated places and preferably protected from light.
- Garlic and onion they should also stay away from the humidity of the refrigerator and need ventilation.
- “Since there isn’t always a lot of space available, I recommend not buying these vegetables in large quantities, to avoid storage difficulties and possible waste”, opines the personal organizer.
And freeze?
If the banana is ripe, the best idea is to freeze it so that it can be used in other preparations. But the same doesn’t apply to everything in the drawer or fruit bowl. “Freezing is a great option to increase the shelf life of some foods, but not all retain their sensory characteristics. You won’t lose vitamins and minerals, but the characteristics of the food won’t be as satisfying,” says Braga. Freeze the leaves only if you intend to use them in liquid form, such as in a green juice. Foods with a large amount of water, such as chayote, tomato, and zucchini, lose this percentage of their composition when thawed, resulting in a wilted food with a rubbery feel. In the case of potatoes and carrots it is possible to freeze them after cooking.
Collaboration
: Gabriella Braga, Science Play nutritionist certified in Sports Nutrition by the American College; Marina Almeida, personal organizer.
Source: Terra
Rose James is a Gossipify movie and series reviewer known for her in-depth analysis and unique perspective on the latest releases. With a background in film studies, she provides engaging and informative reviews, and keeps readers up to date with industry trends and emerging talents.
