Should vegetables be refrigerated or stored at room temperature

Green vegetables can be stored at room temperature for short-term consumption. If long-term preservation is required, refrigeration is recommended. The storage method of green vegetables is mainly affected by factors such as temperature, humidity, freshness, storage time, and variety. When stored at room temperature, green vegetables are suitable for short-term consumption. Storing at room temperature can maintain the natural flavor and some nutritional components of vegetables, but it is prone to leaf wilting due to water loss. Suitable vegetables for storage include leafy vegetables such as spinach and lettuce. When storing, avoid direct sunlight and keep in a cool and ventilated place. It is best to consume vegetables stored at room temperature within one to two days after purchase to avoid spoilage.

refrigerated storage is suitable for vegetables that need to extend their shelf life. Low temperature environment can effectively delay the respiration and microbial reproduction of vegetables, maintaining their freshness for a longer period of time. Vegetables suitable for refrigeration include broccoli, celery, etc. Before storage, they can be sealed in a fresh-keeping bag or box to reduce water evaporation. Refrigerated vegetables can usually be stored for three to five days, but some varieties such as lettuce may have their taste affected by low-temperature frostbite. Whether stored at room temperature or refrigerated, vegetables should be avoided from being placed with fruits that release high amounts of ethylene, such as apples and bananas, to prevent accelerated decay. Remove yellow leaves and rotten parts before storage to reduce bacterial growth. It is recommended to choose the storage method according to actual needs in daily diet to ensure that the vegetables are fresh and the nutrients are not lost.