Should I put the water spinach in the fridge or outside

It is recommended to refrigerate water spinach for short-term storage, and store it in a cool and ventilated place for long-term storage. The storage method of water spinach is mainly affected by factors such as temperature, humidity, and storage time.

1. Refrigerate and store

Before putting water spinach in the refrigerator, wrap the stem with kitchen paper and seal it in a fresh-keeping bag. A refrigeration temperature of around 4 ℃ can delay leaf wilting, and can still maintain green color after 2-3 days of storage. Be careful not to store it with fruits that release ethylene, such as apples and bananas, as this can accelerate leaf yellowing. After refrigeration, the taste of water spinach is slightly soft, suitable for quick stir frying or boiling soup.

2. Store in a cool and ventilated place

If you plan to consume it on the same day, soak the water spinach upright in clean water and place it in a cool and dark place. When the water temperature is maintained at 15-20 ℃, water spinach can maintain cell turgor pressure by absorbing water, and maintain a crispy and tender taste for about 6-8 hours. This method is suitable for cold dishes that require a crisp texture, but the water needs to be changed every 2 hours to prevent bacterial growth.

III. Key Points for Temperature Control

When the ambient temperature exceeds 25 ℃, the respiration of Chinese cabbage intensifies, and the leaves are prone to dehydration and wilting. Although refrigeration in a refrigerator can suppress respiration, cold damage may occur below 2 ℃, manifested as transparent water stains on the stems. Unclean water spinach can be stored with roots wrapped in damp cotton cloth to extend its shelf life.

4. Humidity Management Tips

Relative humidity above 90% can reduce water evaporation, but high humidity can easily breed mold. The kitchen paper with good water absorption inside the fresh-keeping bag can maintain humidity and absorb condensation water. Segmented water spinach should be consumed as soon as possible, as the rate of nutrient loss at the incision site is three times that of intact leaves.

5. Pre treatment method

Blanching and freezing can preserve for one month, but there is a significant loss of vitamin C. Blanch the water spinach for 30 seconds before freezing, and immediately rinse it with ice water to maintain its color. Frozen water spinach is suitable for filling or stewing, and should not be reheated after thawing.

Fresh water spinach contains a high amount of nitrate, and it is recommended to cook at high temperature after storing for more than 24 hours. Regardless of the storage method used, rinse the back of the leaves with running water before consumption to remove any possible residual insect eggs. Eating colored peppers and tomatoes rich in vitamin C together can help reduce the formation of nitrite. Choose water spinach with tender stems and intact leaves for better storage resistance when making daily purchases.