Green vegetables can be stored at room temperature for a few days in winter

Green vegetables can generally be stored at room temperature for 2-3 days in winter, and the actual storage time is closely related to factors such as temperature, humidity, and variety of vegetables. If the environment is dry and cool, and the vegetables are not cleaned, some storage tolerant varieties may be extended to 4-5 days; If the environment is humid or the temperature fluctuates greatly, it may rot and deteriorate within one day. When the room temperature is low in winter, the metabolic rate of vegetables slows down, and water loss is slower. Unclean intact vegetables such as Chinese cabbage and cabbage can naturally form a protective layer on the outer leaves, delaying decay. When storing, avoid squeezing or sealing, place in a ventilated and dark place, regularly inspect and remove yellowed leaves. Some root vegetables such as radish and lettuce have a slightly longer shelf life than leafy vegetables due to their dense tissue structure. If there is heating indoors or the temperature exceeds 15 degrees Celsius, the respiration of vegetables is enhanced, microbial reproduction is accelerated, and the leaves are prone to wilting and becoming sticky. Vegetables that have been cleaned or cut will quickly oxidize and spoil due to surface damage, and should be consumed on the same day. Do not consume when moldy, sour, or slippery. Toxins such as Aspergillus flavus are heat-resistant and harmful to health.

It is recommended to prioritize purchasing whole vegetables with roots or untreated vegetables in winter, wrap them in kitchen paper, and store them in breathable bags for refrigeration. Spinach, water spinach and other tender leafy vegetables are recommended to be consumed within 24 hours and can be blanched and frozen for extended storage. Reasonably plan the procurement quantity to avoid nutrient loss caused by repeated thawing or prolonged storage.