*Fruits and vegetables should be handled with the preservation of nutrients in mind as nutrients are volatile. Vitamins and minerals will be lost when produce is exposed to light, air, moisture and heat. Also, nutritional value declines after harvesting.
*Ripe fruits and vegetables should be refrigerated with the exception of bananas, potatoes, tomatoes, and dry onions.
*Produce should be stored at temperatures of 40-45º unless otherwise specified.
*The humidity should be 80-90 % for refrigerated produce.
*Lettuces, greens and other produce that lose moisture quickly should be stored in containers. Do not allow water to collect at the bottom of the containers. Most other fruits and vegetables should be kept dry to prevent spoiling from excess moisture.
*Wrap fresh herbs in damp paper or cloth and store at 35 - 45º. The wrapped herbs can be stored in plastic bags to prevent wilting.
*Do not peel, trim or wash produce until you are ready to use it. The only exception is to trim the tops of carrots, beets, radishes and turnips because the leaves absorb nutrients from the root and increase the loss of moisture.
*Fruits and vegetables that need additional ripening should be stored at room temperature between 65 - 70º. Once ripe, it should be refrigerated to prevent over-ripening.
*Keep apples, bananas, melons and avocados separately from other produce because the emit ethylene gas which accelerates ripening and spoilage.
*Don’t wash vegetables until you are ready to use them.
*Root vegetables: use a natural bristle vegetable scrubber to remove soil and dust. Scrub finely in cold water but don’t remove the nutritious skin.
*Leafy greens: soak in cold water several seconds before quickly washing with cold water to remove sand and soil.
*Sea vegetables: rinse with cold water two to three times. In most cases, it is good to soak in cold water for several minutes. Do not soak arame, it loses flavor and nutrients. Instead of rinsing kombu, wipe clean with a damp cloth.
*Ripe fruits and vegetables should be refrigerated with the exception of bananas, potatoes, tomatoes, and dry onions.
*Produce should be stored at temperatures of 40-45º unless otherwise specified.
*The humidity should be 80-90 % for refrigerated produce.
*Lettuces, greens and other produce that lose moisture quickly should be stored in containers. Do not allow water to collect at the bottom of the containers. Most other fruits and vegetables should be kept dry to prevent spoiling from excess moisture.
*Wrap fresh herbs in damp paper or cloth and store at 35 - 45º. The wrapped herbs can be stored in plastic bags to prevent wilting.
*Do not peel, trim or wash produce until you are ready to use it. The only exception is to trim the tops of carrots, beets, radishes and turnips because the leaves absorb nutrients from the root and increase the loss of moisture.
*Fruits and vegetables that need additional ripening should be stored at room temperature between 65 - 70º. Once ripe, it should be refrigerated to prevent over-ripening.
*Keep apples, bananas, melons and avocados separately from other produce because the emit ethylene gas which accelerates ripening and spoilage.
*Don’t wash vegetables until you are ready to use them.
*Root vegetables: use a natural bristle vegetable scrubber to remove soil and dust. Scrub finely in cold water but don’t remove the nutritious skin.
*Leafy greens: soak in cold water several seconds before quickly washing with cold water to remove sand and soil.
*Sea vegetables: rinse with cold water two to three times. In most cases, it is good to soak in cold water for several minutes. Do not soak arame, it loses flavor and nutrients. Instead of rinsing kombu, wipe clean with a damp cloth.
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