How to store fresh produce for less waste

Food waste is not only bad for the environment, it also hurts our wallets. With a little know-how you can significantly extend the life of your weekly shop.

We all know fresh produce is good for us, but fruit, vegetables and herbs have a tendency to perish quickly if left uneaten. This is because even after harvesting, produce from living plants tends to continue its biological processes. This includes respiration: producing energy from stored carbohydrates, proteins and fats while releasing carbon dioxide and water vapour. (Ever found a sprouting potato in your pantry?)

On top of that, fresh produce also spoils easily thanks to various microbes – both harmless and ones that can cause disease, called pathogens. Simply chucking things in the fridge won’t solve the problem, as different types of plants will react differently to how they’re stored. So, how can you combat food waste and keep produce fresh for longer? Fortunately, there are some helpful tips.

Freshness and quality begin at the farm

Farmers always aim to harvest produce when it’s at an optimal condition, but both pre-harvest and post-harvest factors will affect freshness and quality even before you buy it. Pre-harvest factors are agricultural, such as climatic conditions, soil type and water availability. Post-harvest factors include washing and cleaning after harvesting, transportation and distribution, processing and packaging, and storage.

As consumers, we can’t directly control these factors – sometimes the veggies we buy just won’t be as good. But we can look out for things that will affect the produce once we bring it home. One major thing to look out for is bruised, wounded or damaged produce. This can happen at any stage of postharvest handling and can really speed up the decay of your veggies and fruit. Moisture loss through damaged skin speeds up deterioration and nutrient loss. The damage also makes it easier for spoilage microbes to get in.

To wash or not to wash?

You don’t need to wash your produce before storing it. A lot of what we buy has already been washed commercially. In fact, if you wash your produce and can’t get it completely dry, the added moisture could speed up decay in the fridge.

But washing produce just before you use it is important to remove dirt and pathogenic bugs. Don’t use vinegar in your washing water – despite what you see on social media. Studies indicate vinegar has no effect on lowering microbial loads on fresh produce. Similarly, don’t use baking soda. Even though there’s some evidence baking soda can remove pesticide residues from the surface of some produce, it’s not advisable at home. Just use plain tap water.

Fight food waste and experiment

Avoid buying too much. Whenever possible, buy only small amounts so that you don’t need to worry about keeping them fresh. Never buy bruised, wounded or damaged produce if you plan to keep it around for more than a day.

‘Process’ your veggies for storage. If you do buy a large quantity – maybe a bulk option was on sale – consider turning the produce into something you can keep for longer. For example, banana puree made from really ripe bananas can be stored for up to 14 days at 4°C. You can use freezing, blanching, fermentation and canning for most vegetables.

Consider vacuum sealing. Vacuum packaging of vegetables and berries can keep them fresh longer, as well. For example, vacuum-sealed beans can keep up to 16 months in the fridge, but will last only about four weeks in the fridge unsealed.

Keep track. Arrange your fridge so you can see the produce easily and use it all before it loses freshness.

Experiment with storage hacks. Social media is full of tips and hacks on how best to store produce. Turn your kitchen into a lab and try out any tips you’re curious about – they might just work. You can even use these experiments as a way to teach your kids about the importance of reducing food waste.

Grow some of your own. This isn’t feasible for all of us, but you can always try having some herbs in pots so you don’t need to worry about keeping them fresh or using up a giant bunch of mint all at once. Growing your own microgreens could be handy, too.

10 Ways to fight food waste

STOCKTAKE

Take stock of what’s in your fridge, freezer and pantry before you visit the supermarket, and write a list so you purchase only what you need. Buy in bulk to reduce packaging, and freeze portions you’re not planning to use soon.

HEY PESTO!

Do you buy huge bunches of fresh herbs, only to use a couple of leaves? Say hello to pesto – a flavour saviour that can be made by blitzing herbs such as basil and mint with toasted nuts, olive oil and parmesan.

TOP TO TOE

Think outside the box and use all parts of the vegetable. Blitz the stems of veggies such as broccoli and beetroot to bulk up meatballs and pasta sauce, or make a stock for a soup or risotto with ends of carrot and celery.

PICKLE IT

If you’ve got cucumber, carrot or a cauliflower that are looking a little bit limp, pickle them to extend their shelf life. Fruits such as cherries, blueberries and watermelon rind pickle well too.

LETTUCE HELP

Wilting leaves at the bottom of your crisper? Dunk them in a bowl of cold ice water to freshen them up.

LOVE YOUR FREEZER

Fresh produce nearing its best-before date, leftovers and raw meat are all a perfect match for the freezer. Portion them in reusable containers to thaw out later.

REINVENT THE WHEEL

Did you roast too much pumpkin, or maybe boil too many peas? Throw together a simple frittata, or bake a batch of savoury muffins to use up leftover cooked veggies.

FEED YOUR GARDEN

If you create a compost bin for non-salvageable food scraps, you’ll end up with soil bursting with nutrients for your garden. Egg shells and tea bags compost well too (just remember to crush the egg shells first).

TAME YOUR SWEET TOOTH

Apples and stone fruit about to go off are perfect for stewing. Take it easy on the added sugar and pair the stewed fruit with low-fat plain yoghurt for a healthier sweet treat.

CONSERVE YOUR CRUSTS

Blitz crusts in a food processor and freeze breadcrumbs to use later.

Location, location, location

You need the correct packaging and location to manage moisture loss and slow decay and ripening. Main options are on the counter, in the fridge, or in a cool, dry and dark place such as the pantry.

Bananas, onion, garlic, potatoes, sweet potatoes and pumpkins do better in a dark pantry or cupboard. Don’t store potatoes and onions together: onions produce a gas called ethylene that makes potatoes spoil quicker, while the high moisture in potatoes spoils onions.

Avoid storing fruits such as apples, pears, avocado and bananas together, because they release ethylene as they ripen, making nearby fruits ripen faster. Leafy greens, carrots, cucumbers, cauliflower and broccoli do best in the low-humidity drawer in the fridge. You can put them in perforated plastic bags to retain moisture but maintain air flow.

Avoid completely sealed bags; this can slow ripening and trap carbon dioxide, leading to decay and bad smells.

Some fruits also do best in the fridge. Apples and citrus can keep fresh longer in the crisper, although they can stay at room temperature for short periods. Experimenting at home is a good way to find the best ways to store your produce.

This article is republished from The Conversation under a Creative Commons license. Read the original article.