How to keep vegetables fresh for a long time

Green vegetables are a source of nutrients that contribute to the body. So do you know how to preserve fresh vegetables for a long time? How to preserve fresh vegetables without affecting the nutritional value? Here are ways to help you preserve fresh vegetables for a long time, ensuring safety and health.

Washing vegetables and then preserving them are mistakes that are easy to make in young people. According to the long-standing experience of grandparents, vegetables after washing may appear crushed. The damaged areas will then spread, even though they are preserved, they will not stop spreading, making fresh vegetables wither and smell.
From a scientific point of view, water creates a humid environment that allows fungi and bacteria to accidentally grow in vegetables. The temperature environment of the refrigerator does not affect the growth of fungi, so they can multiply and thrive. Therefore, only wash vegetables before use, not wash vegetables and then store them to improve the shelf life as well as the freshness and nutritional value of vegetables.

Each vegetable has different nutritional and size characteristics. Some vegetables can only be stored for a short time. If they are placed next to each other, the vegetables that wilt first will cause the rest of the vegetables to spoil. Therefore, it is necessary to classify them to avoid the effect of vegetables on leafy vegetables.
When fruits are placed next to vegetables, they will make vegetables spoil faster. So you need to divide the compartment or not to share fruits with vegetables. In addition, intact fruits and vegetables can be stored outside, and partially cut fruits and vegetables should be placed in bags and stored in the refrigerator.

Post-harvest vegetables all ensure freshness and nutrients, but the environment determines the actual storage time. Some vegetables, if placed in the right environment after harvest, will keep their freshness for a long time. Most of the green vegetables are cool, the temperature is stable.
In addition to the natural elements, you should also pay attention to the design of the place for vegetables. In the store, if the vegetables displayed on the shelf are placed in a cool place, less exposed to light, they can be preserved for longer.
Not all vegetables can be kept fresh for a long time without refrigeration. But most whole tubers that are not crushed can be left out of the refrigerator. They include onions, garlic, pumpkin, potatoes, sweet potatoes... Maintain a temperature of about 10 - 20 degrees, vegetables can stay green for up to 1 month. During that process, you need to regularly check to separate damaged or wormy bulbs, the remaining bulbs will not be damaged.
For potatoes and onions, you need to be careful not to put them next to each other. Because moisture from onions will cause potatoes to sprout, increasing the risk of food poisoning or developing cancer cells in the body.

Freshly harvested vegetables will stay fresh and have a longer shelf life. If you don't have a refrigerator, choose fresh, fresh vegetables for easy storage outside. Vegetables in 24 hours of harvest will be fresh and retain more nutrients than vegetables for a long time.
Usually vegetables will be harvested early in the morning and consumed during the day. Therefore, we can choose them early in the morning and then proceed to preserve them. Along with that, the amount of vegetables used should be suitable for the needs and maximum time to ensure that the nutrients in the vegetables are not lost.

Not only vegetables, but most foods can keep their freshness longer if kept in the refrigerator. Low temperatures will limit the ability of bacteria to help vegetables stay fresh longer. However, the cold air of the refrigerator is often accompanied by moisture, so it is a good condition for mold growth.
Therefore, the vegetable compartment needs to be closed or has a drawer separated from the other compartments and in which the humidity is also lower than the outer compartments. You can also adjust the cabinet to reduce humidity, suitable for long-lasting fresh vegetables.
If you want to preserve asparagus, you need to choose a freshly harvested variety. After harvesting you can keep the freshness of asparagus for 2-3 days in the refrigerator. Along with that are some green vegetables with or without leaves such as cauliflower, peas, squash, cucumbers ... when stored in the refrigerator, it will keep for about 3-5 days. Radishes, potatoes, ... can last up to 2 weeks.

Some leafy green vegetables that need moisture reduction, if stored in the refrigerator, will still be susceptible to mold. You can use paper towels to roll up the vegetables and then put them in a zip bag before storing. The paper towel will absorb moisture and the zip bag minimizes moisture from entering the vegetables. As a result, the greening period of vegetables is prolonged.
Similarly, you can replace the zip bag with a plastic box. The box will help make the most of the used space while avoiding crushing the vegetables. At the same time, the box is also quite tight, which can keep vegetables fresh for up to 7 days.

Asparagus: Asparagus is a food that helps women diet very effectively. However, their freshness retention time is lower than most other vegetables, so it is important to cut a piece of the root before storing. The remaining asparagus for processing will be wrapped with paper towels, then put in a sealed zip bag and refrigerated. Lettuce and spinach: Lettuce and spinach are a group of leaves with high nutritional content, adding many mineral elements and nutrients for health. Although vegetables should not be washed before use, this is a special case. Lettuce and spinach should be washed before storing. With these 2 vegetables, if you leave the cabinet directly without cleaning it, it will increase the risk of bacteria multiplying. To a certain extent, the bacteria that exist on vegetables can cause them to wilt and perish, leading to a rapid reduction in the storage time, even making the cabinet smelly, affecting other vegetables stored at the same time. Shiitake, myrrh, onion, and winter squash: These groups of plants in their dried or tuberous form can often last up to several months in the absence of a refrigerator. However, you need to keep them in a cool place out of direct sunlight and at an acceptable level of air humidity. Ethylene needs to be prevented: Vegetables and fruits are everyday foods so it wouldn't be strange if they were kept in the fridge. That habit inadvertently leads to the wrong way of preserving fresh vegetables because it can be affected by ethylene. Vegetables that have the ability to produce ethylene include peppers, tomatoes, apples, pears... This group of foods will be preserved a little more carefully to prevent ethylene from spreading. premature decomposition. Common vegetables that are sensitive to ethylene include zucchini, broccoli, asparagus, eggplant, cucumbers, etc.

The moisture of vegetables will quickly cause them to decompose by mold and bacteria, especially in the refrigerator. Normally, freshly harvested vegetables still have a certain amount of moisture for the dew to cool down.
Therefore, you can put vegetables on a large vine and then cover them with paper to absorb moisture and avoid sunlight. Then, divide each type and portion according to the needs of each family meal before storing it in the refrigerator.

With each type of vegetable, there will be a change when harvested and after harvest from 3 to 5 days. With the common eye, it can be considered that fresh vegetables are quality vegetables that meet the standards of nutritional content at a high level, almost to the maximum. Then with fruits and vegetables, the problem of wrinkling and softening when pressed by hand will appear even sprouting and mold growth around the peel.
Issues around vegetables will happen regularly every day. Therefore, you need to check the preservation of vegetables regularly to detect mold and remove the damaged part early. The spoilage has the ability to spread, making it difficult for new vegetables to keep fresh, so the sooner you remove it, the higher and longer the preservation rate of fresh vegetables.
A scientific arrangement of vegetables also contributes to better preservation. The way to keep vegetables fresh for a long time is to always control the high nutritional shelf life of vegetables. Please specifically classify old vegetables - new vegetables, eat first - eat later according to your needs. At the same time do not store vegetables too much, should only preserve the amount of vegetables as needed for about 3-7 days. In case you want to preserve longer, choose fruits that can be kept for 2-3 weeks.

You may encounter the problem of excess vegetables with hot pot dishes or cooking. Normally, vegetables such as salads and salads are difficult to preserve. They are often picked and chopped to eat, so when processed and not eaten, they cannot be preserved for too long.
This is also a problem that can be encountered with many other vegetables you should pay attention to. Just take the amount of vegetables just enough to eat for each meal, avoid excess and then wastefully throw it away.
How to preserve fresh vegetables for a long time without refrigeration is very rich and diverse. For fresh vegetables, in addition to dividing and arranging, it is necessary to have more notes on the storage time to easily control and plan for reasonable and moderate use.