How to store fruit cutting boxes in winter

Fruit cutting boxes in winter can be refrigerated for 1-2 days, but attention should be paid to sealing, oxidation prevention, and low-temperature antibacterial properties. The preservation effect is mainly affected by the type of fruit, cut size, container sealing, refrigeration temperature, and pre-treatment method.

1. Fruit types

Slow oxidizing fruits such as apples and pears have longer refrigeration storage times, while soft fruits such as strawberries and kiwis are prone to spoilage and should be consumed as soon as possible. After cutting melon fruits such as cantaloupe into pieces, the flesh of the melon should be removed to reduce the decay caused by juice leakage. Citrus fruits have a relatively longer shelf life due to their natural antibacterial properties.

2. Cut size

Large pieces of fruit are more durable for storage than small pieces, and it is recommended to cut them into 3-centimeter square blocks. Mango and other easily oxidizable fruits can retain their skin as a protective layer. It is recommended to store small fruits such as grapes and tomatoes whole, as cutting them open can accelerate water loss and bacterial growth.

3. Container sealing

The best effect is to use a fresh-keeping box with a silicone sealing strip. Ordinary lunch boxes need to be covered with fresh-keeping film and ventilated. The kitchen paper inside the box can absorb condensed water, and separating each layer of fruit with oil paper can prevent adhesion. Vacuum packaging can extend the shelf life to 3 days.

4. Refrigeration Temperature

4 ℃ The refrigeration layer is more suitable for fruit preservation than the 0 ℃ preservation layer, as low temperatures can cause frostbite. Keep away from the back wall of the refrigerator to avoid partial freezing, and do not store on the same layer as raw meat or seafood. After use, it should be immediately returned to the refrigerated environment.

5. Pre treatment method

Soaking sliced apples and pears in light salt water can delay browning, while treating pineapples and mangoes with honey water can form a protective film. Applying lemon juice to banana cuts can prevent oxidation and blackening, but it can alter the taste. All fruits need to be thoroughly cleaned with knives and cutting boards before cutting and pairing.

It is recommended to choose varieties with higher hardness for storing sliced fruits in winter, and cut and prepare them as needed each time to avoid long-term storage. Check for signs of spoilage such as mucus, discoloration, or odor before consumption. When paired with yogurt or nuts, it is recommended to cut and mix freshly to ensure taste. Patients with diabetes should pay attention to controlling the amount of single consumption, and those with weak gastrointestinal function should avoid eating too cold fruit cutting boxes. Regularly check the condensate situation during storage and replace the absorbent pad paper in a timely manner.