Freshness Guide: Tips on Storing Fruits, Veggies

Written by Isabella Madrid, Dietetic Intern, and Kristen Hung, MPH, RDN, Clinical Dietitian

Fresh fruits and vegetables are essential parts of a healthy, delicious, and colorful diet, but maintaining their freshness can be challenging, especially with conflicting advice about proper storage practices.

Debunking Common Myths:

1. Washing before Storage: Contrary to popular belief, washing fruits and vegetables before storing them can accelerate spoilage. Moisture promotes growth of mold, so it is best to wash just before consuming.

2. Storing All Fruits Together: Not all fruits ripen at the same rate. Some fruits emit a gas called ethylene during ripening that can affect ethylene-sensitive produce nearby, causing pre-mature ripening or damage. Keep ethylene-producing fruits like apples and bananas separate from other produce.

3. Room Temperature Isn’t Always Best: Not all fruits and vegetables like the same temperature. Some do well in the fridge, like berries, while others, like tomatoes, are okay on the counter.

Tips and Tricks for Storage:

1. Refrigeration: Most fruits and vegetables benefit from refrigeration to slow down ripening and preserve freshness. Exceptions include bananas, potatoes, onions, and garlic, which should be stored in a cool, dry place.

2. Proper Ventilation: Use bags or containers with holes to keep air flowing around produce and prevent moisture buildup.

3. Separation: Store fruits and vegetables separately to prevent pre-mature ripening and preserve flavor.

4. Check and Rotate: Regularly check stored produce for signs of spoilage and rotate items to ensure even ripening and usage.

About Browning:

Browning, also known as enzymatic browning, occurs when fruits and vegetables are exposed to air. Browning doesn’t necessarily indicate spoilage, though it can affect appearance and flavor. Tips to minimize browning:

1. Acidic Solution: Dip sliced fruits like apples and pears in lemon juice or a mixture of water and ascorbic acid to decrease browning.

2. Immediate Use: When slicing fruits like avocados or apples, use immediately or store them with the pit/core intact to reduce exposure to air.

3. Cold Water Bath: Submerge cut vegetables like potatoes and artichokes in cold water to slow down enzymatic reactions.