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On a hot summer afternoon, Xiao Wang brought back a bag of plump bananas and some fresh cucumbers from the market, looking forward to enjoying these delicious fruits and vegetables for the next few days.
In order to ensure their freshness, Xiao Wang did not hesitate to put them all in the refrigerator. A few days later, when he opened the refrigerator excitedly, he found that the skin of the banana had turned black and the cucumber had become soft. That's when he realized that some foods really didn't fit in the freezer.
Recommendations for the storage of tropical and subtropical fruits
Tropical and subtropical fruits, such as bananas, mangoes, and dragon fruits, all have one common trait – they love warmth. During the natural ripening process, these fruits rely on ethylene gas in the environment, a plant hormone that promotes fruit ripening.
When these fruits are placed in a cold freezer, the low temperature actually inhibits the release of ethylene, thus preventing the natural ripening process of the fruit. As a result, even after several days, the fruits are still hard and may even start to rot due to sudden changes in temperature.
These tropical fruits are best stored at room temperature. If you really want to experience the cold taste, then you can put them in the refrigerator a few hours before you plan to serve them. In this way, not only the taste and texture of the fruit are guaranteed, but also the damage caused by the low temperature of the refrigerator is avoided.
Recommendations for the storage of potatoes and vegetables
Cucumbers, winter melons, eggplants, sweet potatoes and green peppers, which are vegetables that belong to the melon and eggplant family of potatoes, are also vulnerable to damage at low temperatures. These vegetables need a certain temperature during the growth process, and once the temperature is too low, the water in the cells may freeze, resulting in the destruction of the cell structure, making the vegetables quickly lose their fresh texture and nutrients.
If these vegetables are stored in the refrigerator, they are also prone to accelerated spoilage due to unsuitable humidity and temperature. A better way to store these vegetables is to store them in a well-ventilated place away from light, such as in a ventilated cardboard box, or at room temperature or in a slightly cool place. This not only prolongs their freshness, but also preserves the taste and nutritional value of the vegetables.
How honey is stored
Honey is a natural sweetener that is often used in many homes for flavoring and cooking. However, many people may have misconceptions about how honey is stored.
In fact, honey doesn't need to be kept in the refrigerator. Honey is mainly composed of glucose and fructose, which are relatively stable at room temperature and are not prone to chemical changes.
Putting honey in the refrigerator causes the temperature to plummet, which causes glucose crystals to precipitate, making the honey viscous and tasteless. The correct way to store honey is to store it in a cool, dry environment, away from direct sunlight and moisture.
Care should be taken to use a clean spoon or knife to remove the honey and avoid introducing impurities and moisture into the honey to prevent the honey from spoiling.
Recommendations for the storage of dried foods after opening
Dried foods, such as tea, coffee, etc., usually have a long shelf life. Once opened, they are susceptible to air, humidity and microorganisms, leading to deterioration and deterioration. Proper storage methods are essential to maintain the freshness and taste of dried foods.
Dried food after opening should be stored in a well-sealed container to prevent the intrusion of air and moisture. You can choose to use sealed bags, jars, or special crisper boxes for storage.
Dried foods should be stored in a cool, dry place, away from direct sunlight and high temperatures. High temperatures can accelerate chemical reactions in food, leading to deterioration and spoilage. Care should be taken to avoid contact between dried food and odorous substances, so as not to affect its taste and quality.
How to store fats and oils
Oily foods, such as olive oil, peanut oil, and other edible oils, require special storage care to prevent them from spoiling. Exposure of edible oil to high temperature, light and air will accelerate the oxidation reaction, resulting in stinky, deodorant and loss of nutritional value of oil.
To maintain the freshness and quality of the oil, it is best to store it in a cool, dry environment away from light. The use of tinted glass bottles or opaque storage containers can effectively avoid the effects of light on grease.
Ensuring that the container is well sealed and limiting the air contact area can help slow down the oxidation process. If possible, store the grease in a temperature-stable environment to avoid changes in quality due to temperature fluctuations.
epilogue
Knowing and mastering the proper storage methods of different foods not only preserves the freshness and nutritional value of food, but also helps to avoid food waste. Every food product has its own unique storage needs, and with the right approach, it can significantly extend its shelf life while being safe to eat.
In practice, consumers should be careful to avoid common storage pitfalls, such as improper temperature and humidity conditions, as well as unsuitable container use. Through scientific storage, we can not only enjoy the delicious food, but also make full use of every resource to contribute to health and environmental protection.
Finally, what experiences and insights would you like to share? Feel free to leave a message in the comment area!