How do i store fresh produce?

Out of all food types, fresh produce is the fastest to spoil, but the best to store as well. There are just a few things to consider, as vacuum storage of fresh, unprepared fruits and vegetables may lead to undesirable results. Vacuum sealing food in specially designed plastic bags or containers before storing them in the fridge or the pantry can increase their shelf life dramatically. But, in reality, a badly prepared vacuum package is no better than a normal package. In fact, you could be inviting more problems than solving a few if you are not careful.

Storing produce under vacuum, but not in the fridge or freezer, is only a good idea when you are sure that they are perfectly washed and clean and dry. It’s alright to keep them in the fridge or on a shelve if you plan to consume them within a couple of days.

A serious concern is the presence and slow growth of anaerobic bacteria in these foods when they are vacuum sealed and stored without prior preparations. These bacteria can be found in the soil and therefore be transferred on to fruits and vegetables. When these same veggies are vacuum sealed, it only allows more room for these bacteria to grow and flourish.

Unlike other produce, fresh cruciferous vegetables emit gasses when they’re stored, which means if they’re kept in an airtight package, they will cause the plastic bags to expand. This introduction of unwanted gasses will cause your food to go bad quickly, so experts recommend boiling vegetables – or blanching – for a set amount of time before transferring them to a vacuum sealer bag. This process impedes the enzymes in the vegetables, which prevents food from discoloring or producing unwanted gasses.

What Counts as Cruciferous?

This type of vegetable is generally marked by florets or bulbs. The most common cruciferous vegetables include the following:

• Broccoli
• Brussels sprouts
• Cabbage
• Cauliflower
• Kale
• Radishes
• Turnips