Can vegetables be eaten in the refrigerator for 20 days

Putting vegetables in the refrigerator for 20 days is usually not recommended for consumption. Although refrigeration in the refrigerator can delay the deterioration of vegetables, there is a significant loss of nutrients after more than a week, and it may also breed bacteria or mold.

Storing green vegetables in the refrigerator for too long can lead to water loss, leaf wilting, and a significant reduction in water-soluble nutrients such as vitamin C. Although low temperature in a refrigerated environment can inhibit some microbial activity, it cannot completely prevent the spoilage process, especially when stored unsealed or with large temperature fluctuations, vegetables are more prone to yellowing, softening, and other spoilage phenomena. If there is any mucus, black spots, or odor on the surface of the vegetables, it indicates the growth of pathogenic bacteria or mycotoxins and must be discarded.

Some cruciferous vegetables that are resistant to storage, such as broccoli and cabbage, may extend the storage period when refrigerated under dry and sealed conditions, but the nitrite content may still rise after 20 days. Even if these vegetables have no obvious decay in appearance, their nutritional value and safety risks are no longer suitable for consumption. It is recommended to refrigerate leafy vegetables for no more than 3-5 days and root vegetables for no more than 1-2 weeks.

When storing vegetables in daily life, it is recommended to wrap them in kitchen paper and put them in a fresh-keeping bag. After exhausting the air, refrigerate them. Prioritize purchasing fresh vegetables and consume them as soon as possible. Freezing storage can extend the storage time but may alter the taste. If you accidentally consume vegetables that have been stored for too long and experience symptoms such as abdominal pain and diarrhea, seek medical attention promptly.