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Food storage tips – fresh food
Fruit and vegetable care
The consumption of fresh vegetables and fruit continues to rise.
Busy lifestyles mean we shop less often and buy a greater range of
fresh foods. It is important that these fresh foods, including fruit and
vegetables, retain their flavor, texture and nutrients and stay safe to
eat for as long as possible.
There are three main reasons why fruit and vegetables deteriorate:
Respiration
Fruit and vegetables are highly perishable food products. They continue to ripen or respire
after harvest. They use oxygen from the air to convert their natural sugars to heat energy,
carbon dioxide and water. This causes the product to lose quality and food value. Refrigeration
temperatures are the best method to slow down this natural respiration process. The colder the
temperature the slower most fruit and vegetables will ripen.
Micro-organism growth
Fruit and vegetables are usually covered with micro-organisms which will cause decay given
the right conditions. When vegetables are bruised, or the skin is broken, decay organisms enter
the product. Decay and rotting will then occur if it is exposed to warm temperatures. Adequate
refrigeration is the best method of controlling decay because low temperatures slow down the
growth of most micro-organisms.
Moisture Loss
Another reason why fruit and vegetables deteriorate is loss of moisture which causes them to
wilt and shrivel. Vegetables contain approximately 90% water and water loss is a major cause of
deterioration. If vegetables are exposed to dry, refrigerator air, they will quickly dry out.
A high humidity, cold air environment is therefore necessary to extend the storage life of fruit
and vegetables. This type of environment can be achieved by sealing the bins from the dry air in
the refrigerator. This significantly increases the storage life of fruit and vegetables, ensuring they
retain their crispness and remain a good source of essential vitamins, minerals and dietary fibre.