How to keep grapes from spoiling easily

Keeping grapes dry and ventilated, avoiding squeezing, refrigerating at low temperatures, reducing water washing frequency, and storing them separately can extend their shelf life. The naturally occurring fruit powder on the grape skin has a protective effect and does not require immediate cleaning after harvesting. Wrap it in breathable food or paper bags and place it in the refrigerated area of the refrigerator, with a temperature controlled between 0-4 degrees Celsius. Check and remove damaged or softened fruits before refrigeration to prevent the spread of mold. If cleaning is necessary, it should be quickly processed with running water before consumption, and the surface moisture should be absorbed with kitchen paper. Whole bunch grapes are more resistant to storage than loose grains, and stems can delay water loss. For short-term storage, it can be hung in a cool place. For long-term storage, it is recommended to lay it flat in a fresh-keeping box lined with absorbent paper. Ethylene sensitive fruits such as apples and bananas should be placed separately from grapes to avoid accelerated ripening and decay. Glass or ceramic containers are more conducive to maintaining stable humidity than plastic containers.

Avoid repeatedly flipping grapes during daily use, and seal them promptly after taking an appropriate amount each time. Regularly inspect and remove spoiled fruits during storage, as moldy grapes can produce harmful substances such as penicillin. Paired with diatomaceous earth desiccant, it can absorb excess water vapor, but direct contact with the fruit should be avoided. If the stem is found to be dry, it can be cut short and soaked in water for 5 minutes to restore its fullness, but after soaking, it must be thoroughly dried before refrigeration. Properly preserved grapes can maintain their freshness and retain more anthocyanins and polyphenol antioxidants.