How many times has it happened to you that fruits go bad sooner than expected? And that, when one rottes, the others are affected? This happens because fruits, being part of the life cycle of an organism, have a birth and an end, and also because we have not given them the necessary care for their conservation.
But every problem has a solution, that's why Positive World tells you why fruits rot when we least expect it and gives you some tips to prolong their good condition. At the end of the article you will find a voucher with some foods that you might like to know how to preserve.
There are vital phenomena that make the fruit perish
Like any organism, fruits have different components and their own chemical actions. One of them is the presence of ethylene , which is a gaseous organic compound whose purpose is to make the fruit ripen.
If the fruit is already ripe and we store it next to another that is following its course of maturation, the ethylene will continue to act , which will cause a softening in the fruits, followed by the degradation of their walls and of their aromas, flavors and colors.
External factors also influence
Another cause could be that the fruit is attacked by bacteria, yeasts or molds, which cause physical and chemical changes within the food. On the other hand, the speed with which these degradation processes occur depends on external factors such as temperature, humidity, oxygen, light and time.
All fruits have different life times and preservation processes, but don't worry if you haven't been able to give each one the right place, with the following tips you could change your storage habits.
1. Not everyone needs to go to the refrigerator
To remember which ones have to be stored in the fridge and which ones don't , you can think of it as a boxing match:
In this corner, the berries, citrus fruits and grapes, fruits that are already ripe when they are harvested. And in the other corner, apple, pear, peach, plum, kiwi, avocado and banana, among others, which continue to ripen after being separated from the plant. But we already know who will win the fight because of their place in the fridge: those of the first group, and for these reasons:
Those that have already matured have to be refrigerated so that they are better preserved. In addition, since they are ready to eat, it is advisable not to wait long to eat them.
On the other hand, those that continue to ripen (those in the second group) should be stored at room temperature, since the process continues its course and refrigeration temperatures could damage them.
But if the latter are already more than 7 days old or are cut, it is best to keep them in the refrigerator or put them in a cool place in the house.
2. Both groups should not mix
As we said, the excess of ethylene that the ripe fruits emanate can affect the ones that are just ripe, but if you want to put them in the fridge anyway, keep in mind that you must separate them in different containers because they get on badly! at least in ripening.
On the other hand, if you prefer that those that are not yet very ripe accelerate their process, you can put one ripe apple for every 5 units of the fruit you want to ripen, since the ethylene in the apple will speed up the process. But remember that excess can affect them, and you don't want to cause a fight within the same group.
3. Rust can be counteracted
When fruits turn brown, it is because the peel has been damaged, and the cells involved expel enzymes that promote oxidation . To counteract this effect and preserve those fruits that you have already cut, you can do the following:
- Soak the pieces with lemon or lime juice mixed with water in a bowl.
- Put them on a plate and sprinkle salt over them. But make sure you don't add too much salt so it doesn't get salty
- Soak them for 3 to 5 minutes in soda and then drain.
- Store them in a plastic bag, so they will not be in contact with air and the oxidation rate will be lower.
4. The freezer is a good ally
If you have overpaid and don't want the fruits to spoil, freezing them is a good option. Even so, its durability can vary depending on the previous treatment, the temperature and the quality of the product. That is why it is very important to know the proper way to prepare them for conservation, such as washing them with cold water and drying them so that they do not lose their flavor, texture and nutritional value.
If you want some advice on how to do this in the best way, this other article from Great could be useful.
Bonus: Vegetables are no exception
Now that you have learned that you do not have to mix fruits with different types of ripening, you should also know that the same principle applies when it comes to vegetables: it is not convenient to keep them together with fruits that have already ripened. Although they are friends in food, they are not friends in the fridge.
Vegetables and fruits in season should be separated from those that are not yet ready, otherwise the ethylene will damage them. It is recommended that the green leafy vegetables be stored in a refrigerator drawer or shelf, since there they will have the ideal temperature and humidity.
But if you want to take advantage of the vegetables in another season, you can also freeze them. You must first wash and dry them, then pass them through boiling water, dry them and finally put them in hermetically sealed bags so that they are preserved in the best way.
How do you preserve your fruits? Do you have any tricks to make them last longer?