Storing and Handling Fruits and Vegetables at Home : Storing and Handling Fruits and Vegetables at Home
Resources for Today: Resources for Today Storing Vegetables and Fruits at Home (Washington State University EB1326)
Storing Fresh Fruits and Vegetables for Better Taste (Univ of California – Davis)
Storing Fresh Fruits and Vegetables (Univ of Nebraska)
Plant Biology: Plant Biology Fruits and vegetables come from all parts of a plant:
Seeds and pods – peas, beans
Bulbs - onions
Stems – celery, rhubarb
Leaves – leafy greens
Roots & tubers – potatoes, sweet potatoes
Maturity and Quality: Maturity and Quality Harvest fruits and vegetables at optimum maturity for best storage.
Only a few fruits ripen after harvest.
Storing Produce for Maximum Shelf Life: Storing Produce for Maximum Shelf Life Slowing respiration. Plants breathe, or respire, even after harvest. Slowing respiration generally extends shelf life. Chilling produce generally slows respiration.
Storing Produce for Maximum Shelf Life: Storing Produce for Maximum Shelf Life Limiting water loss. As plants breathe, they release water into the air – transpiration. Water that is lost through transpiration is not replaced and the produce shrivels.
Storing Produce for Maximum Shelf Life: Storing Produce for Maximum Shelf Life Preventing physiological breakdown. When fruits and vegetables are stored at a temperature that is too hot, or too cold, the tissue can be damaged.
Storing Produce for Maximum Shelf Life: Storing Produce for Maximum Shelf Life Preventing disease. Most fruits and vegetables will resist disease as long as the skin is intact. Before storage, carefully inspect produce for cuts, bruises and signs of decay.
In the Garden: In the Garden Harvest early in the day, but after dew is gone
Gently remove soil
Sort produce
Wash, if necessary, and dry
Chill Fresh Produce Rapidly: Chill Fresh Produce Rapidly Chill most harvested fruits and vegetables to slow respiration (32-40°)
Harvest only what you have cooling capacity to handle
Package to maintain moisture
Chill-Sensitive Crops: Chill-Sensitive Crops Chilling can damage some fruits and vegetables, or prevent them from ripening:
Bananas, melons, pineapples, tomatoes, cucumbers, eggplant, peppers, potatoes, winter squash
Store these crops only* at room temperature.
Ripen…then Store: Ripen…then Store A few crops should be ripened on the counter-top, and then stored in the refrigerator:
Avocados, nectarines, peaches, pears, plums
Refrigerator Storage: Refrigerator Storage Store fruits and vegetables in perforated plastic bags in the produce drawers
Use within a few days, or further process to retain quality
Storage Compatibility: Storage Compatibility ‘Beware’ of strong odors
Ethylene-producing fruits can damage other produce
Humidity requirements can vary
Handling Fresh Produce: Handling Fresh Produce Wash hands and surfaces well
Rinse all produce under running water; do not use soap
Scrub the surface of melons, potatoes, and thick-skinned produce items
Handling Fresh Produce: Handling Fresh Produce Gently rinse berries and delicate fruit
Discard outer leaves of leafy greens
Remove tops from radishes and carrots and stems, where appropriate
Handling Fresh Produce: Handling Fresh Produce Use a clean cutting board and knife
Cook or discard produce that has been in contact with raw meat
Refrigerate cut and peeled produce
A word about vacuum sealers…..: A word about vacuum sealers….. Never a substitute for other methods of preservation
Must be tied to refrigeration or freezing for food that is not dried
Question time??: Question time??
Next Time:: Next Time: Jams and Jellies
Tuesday, June 7
10-11 am