Vegetables and fruits spoil quickly not necessarily because of their quality, but often due to improper storage methods. Experts point out common mistakes and simple ways to keep food fresh longer and reduce waste.
In many cases, vegetables and fruits have to be thrown away a few days after being purchased because they wilt, become soft, or get moldy, causing unnecessary waste.
Meanwhile, the cause may not lie in the quality of the food itself, but rather in inappropriate storage habits within each household. This not only affects expenses but also contributes to an increase in food waste.
Instead, by simply adjusting a few habits, food can be preserved longer and used more efficiently, according to the Hindustan Times.
Room temperature allows microorganisms to grow rapidly. Storing food in the refrigerator helps slow this process down. Photo: N.Vy created from GM
Humidity and temperature
According to Amanda Deering, associate professor of food safety at Purdue University (USA), vegetables contain a natural microbiome consisting of bacteria, yeasts, and molds. These microorganisms thrive when there is sufficient moisture and the right temperature.
Washing fruits and vegetables before storing them leaves water behind, creating conditions for microorganisms to grow.
Therefore, you should only wash food right before eating and keep it as dry as possible in the refrigerator. Paper towels placed in a container help absorb moisture effectively.
Abbey Sharp, a nutritionist in Canada, says that chopping vegetables before storing them makes them spoil faster. This action breaks down the cell structure and retains excess moisture.
Organize your refrigerator properly
Room temperature allows microorganisms to grow rapidly. Storing food in the refrigerator helps slow this process down.
However, cramming too much food in prevents air circulation and makes it difficult to maintain a stable temperature.
Each type of food requires its own storage method:
Herbs should have their stems cut off and be placed in water like flowers.
Carrots should be soaked in water to maintain their crispness, and the leaves should be separated to extend their shelf life.
Tomatoes retain their best flavor at room temperature.
Whole garlic cloves should be stored in a cool, dry place, while peeled garlic should be kept in the refrigerator.
Potatoes and onions should be stored in a dark, well-ventilated place and not together. Ms. Sharp said that placing them near each other causes them to spoil more quickly.
Photo: P.Hau creating GM
Avoid letting cooked foods mix together
According to Ms. Deering, ripening fruit releases ethylene gas, which accelerates the ripening of surrounding food. Placing ripe bananas next to other fruits causes everything to ripen and spoil faster.
Misunderstanding expiration dates leads to significant food waste. According to the U.S. Food and Drug Administration (FDA), approximately 20% of food is thrown away simply because of misinterpretations of the dates printed on the packaging.
Food that doesn't look as appealing as it used to be can still be used. Vegetables that are slightly wilted, soft, or have a slight discoloration aren't necessarily spoiled.
Ms. Sharp stated that this is primarily a quality issue, not a safety concern. You should only discard food if there are clear signs such as mold, a slimy surface, leakage, or an unpleasant odor.