The correct method for storing fruits

The correct methods for storing fruits mainly include refrigeration, room temperature ventilation, classified storage, avoiding squeezing, and timely handling of spoiled parts.

1. refrigerated storage

Some fruits are suitable for refrigerated storage, such as strawberries, blueberries, grapes and other berry fruits. Refrigeration can slow down the rate of spoilage. Before refrigeration, there is no need to clean it. Seal it with a fresh-keeping bag or box to avoid moisture loss and odor contamination. Tropical fruits such as bananas and mangoes are not suitable for refrigeration, as low temperatures can cause frostbite and blackening.

2. Room temperature ventilation

Apples, pears, and citrus fruits are suitable for storage in a cool and ventilated place, with the best temperature maintained at 10-15 degrees Celsius. This type of fruit has a thicker skin and can naturally release ethylene at room temperature to promote ripening. Pay attention to staying away from direct sunlight and high temperature environments, and regularly check for signs of decay.

3. Classified storage

High ethylene releasing fruits such as apples and bananas will accelerate the ripening of other fruits and need to be stored separately. Berries are sensitive to ethylene and should be isolated from the source of release. Some fruits such as pineapple and durian have strong odors and need to be sealed to prevent cross contamination. Root and stem fruits such as papaya can be stored upside down to slow down softening.

4. Avoid squeezing

Soft fruits such as peaches and kiwis should be placed in layers and separated with paper to reduce collisions. Preserving the stems of grapes, lychees, and other fruits with stems can extend their shelf life. When stacking and storing, the weight of the upper layer should not exceed the load-bearing capacity of the lower layer, and containers should be selected with supported baskets instead of plastic bags.

5. Timely handling of spoiled

Rotten fruits will produce a large number of fungal spores, which need to be removed immediately to avoid contaminating the entire batch. Fruits with localized mold should have their intact parts cut off by at least 3 centimeters before consumption. When the moldy area exceeds one-third or there is a smell of alcohol or mucus, the whole piece should be discarded and cannot be dug out before continuing to consume. The optimal storage period for different fruits varies greatly. Berries can be stored for 3-5 days under refrigeration, citrus fruits can be stored at room temperature for about 2 weeks, and apples can be stored for up to 1 month in a ventilated environment. Before storage, check for mechanical damage and remove fruits with wounds. Immature fruits can be ripened at room temperature before being refrigerated. Daily attention should be paid to controlling the purchase quantity, prioritizing the consumption of perishable varieties such as bananas, which can be hung and stored to reduce pressure on the surface. Regularly cleaning storage containers and maintaining a dry environment can help suppress mold growth.