Storing and Storing and Handling Fruits Handling Fruits and Vegetables and Vegetables

at Homeat Home

Storing and Storing and Handling Fruits Handling Fruits and Vegetables and Vegetables

at Homeat Home

Resources for Resources for TodayToday

• Storing Vegetables and Storing Vegetables and Fruits at Home Fruits at Home (Washington (Washington State University EB1326)State University EB1326)

• Storing Fresh Fruits and Storing Fresh Fruits and Vegetables for Better Vegetables for Better Taste Taste (Univ of California – Davis)(Univ of California – Davis)

• Storing Fresh Fruits and Storing Fresh Fruits and VegetablesVegetables (Univ of Nebraska) (Univ of Nebraska)

Plant BiologyFruits and vegetables come from all parts

of a plant:• Seeds and pods – peas, beans• Bulbs - onions• Stems – celery, rhubarb• Leaves – leafy greens• Roots & tubers – potatoes, sweet

potatoes

Maturity and Quality

Harvest fruits and vegetables at optimum maturity for best storage.

Only a few fruits ripen after harvest.

Storing Produce for Storing Produce for Maximum Shelf LifeMaximum Shelf Life

Slowing respirationSlowing respiration. Plants . Plants breathe, or respire, even breathe, or respire, even after harvest. Slowing after harvest. Slowing respiration generally respiration generally extends shelf life. Chilling extends shelf life. Chilling produce generally slows produce generally slows respiration. respiration.

Storing Produce for Storing Produce for Maximum Shelf LifeMaximum Shelf Life

Limiting water lossLimiting water loss. As . As plants breathe, they release plants breathe, they release water into the air – water into the air – transpiration. Water that is transpiration. Water that is lost through transpiration is lost through transpiration is not replaced and the not replaced and the produce shrivels. produce shrivels.

Storing Produce for Storing Produce for Maximum Shelf LifeMaximum Shelf Life

Preventing physiological Preventing physiological breakdownbreakdown. When fruits and . When fruits and vegetables are stored at a vegetables are stored at a temperature that is too hot, or temperature that is too hot, or too cold, the tissue can be too cold, the tissue can be damaged. damaged.

Storing Produce for Storing Produce for Maximum Shelf LifeMaximum Shelf Life

Preventing diseasePreventing disease. Most fruits . Most fruits and vegetables will resist and vegetables will resist disease as long as the skin is disease as long as the skin is intact. Before storage, carefully intact. Before storage, carefully inspect produce for cuts, inspect produce for cuts, bruises and signs of decay. bruises and signs of decay.

In the GardenIn the Garden

• Harvest early in the day, Harvest early in the day, but after dew is gonebut after dew is gone

• Gently remove soilGently remove soil• Sort produceSort produce• Wash, if necessary, and Wash, if necessary, and

drydry

Chill Fresh Produce Chill Fresh Produce RapidlyRapidly

• Chill most harvested fruits Chill most harvested fruits and vegetables to slow and vegetables to slow respiration (32-40°)respiration (32-40°)

• Harvest only what you have Harvest only what you have cooling capacity to handlecooling capacity to handle

• Package to maintain moisturePackage to maintain moisture

Chill-Sensitive Chill-Sensitive CropsCrops

Chilling can damage some fruits Chilling can damage some fruits and vegetables, or prevent and vegetables, or prevent them from ripening:them from ripening:

Bananas, melons, pineapples, Bananas, melons, pineapples, tomatoes, cucumbers, tomatoes, cucumbers, eggplant, peppers, potatoes, eggplant, peppers, potatoes,

winter squashwinter squash Store these crops only* at room Store these crops only* at room

temperature.temperature.

Ripen…then StoreRipen…then Store

A few crops should be ripened A few crops should be ripened on the counter-top, and then on the counter-top, and then stored in the refrigerator:stored in the refrigerator:

Avocados, nectarines, peaches, Avocados, nectarines, peaches, pears, plumspears, plums

Refrigerator Refrigerator StorageStorage

• Store fruits and vegetables Store fruits and vegetables in perforated plastic bags in perforated plastic bags in the produce drawersin the produce drawers

• Use within a few days, or Use within a few days, or further process to retain further process to retain qualityquality

Storage Storage CompatibilityCompatibility

• ‘‘Beware’ of strong odorsBeware’ of strong odors• Ethylene-producing fruits Ethylene-producing fruits

can damage other can damage other produce produce

• Humidity requirements Humidity requirements can varycan vary

Handling Fresh Handling Fresh ProduceProduce

• Wash hands and surfaces wellWash hands and surfaces well• Rinse all produce under Rinse all produce under

running water; do not use soaprunning water; do not use soap• Scrub the surface of melons, Scrub the surface of melons,

potatoes, and thick-skinned potatoes, and thick-skinned produce itemsproduce items

Handling Fresh Handling Fresh ProduceProduce

• Gently rinse berries and Gently rinse berries and delicate fruitdelicate fruit

• Discard outer leaves of Discard outer leaves of leafy greensleafy greens

• Remove tops from Remove tops from radishes and carrots and radishes and carrots and stems, where appropriatestems, where appropriate

Handling Fresh Handling Fresh ProduceProduce

• Use a clean cutting board and Use a clean cutting board and knife knife

• Cook or discard produce that Cook or discard produce that has been in contact with raw has been in contact with raw meatmeat

• Refrigerate cut and peeled Refrigerate cut and peeled produceproduce

A word about A word about vacuum sealers…..vacuum sealers…..

• Never a substitute for Never a substitute for other methods of other methods of preservation preservation

• Must be tied to Must be tied to refrigeration or freezing refrigeration or freezing for food that is not driedfor food that is not dried

Question time??Question time??

Next Time:Next Time:

Jams and JelliesJams and JelliesTuesday, June 7Tuesday, June 7

10-11 am10-11 am