The most fertile time of the year has arrived. Since ancient times, the harvest has been harvested in autumn and stockpiled for the winter. It is very important to properly organize the storage of fruits and vegetables so that they do not lose their useful properties and beautiful appearance for as long as possible. We have compiled a list of the most important recommendations that will help hostesses in this matter.

1. If you need to save raspberries for a long time, strawberries, blueberries and other berries, then for this you need to put them in a plastic container, close it with a lid and put it in the freezer. You should not wash them before this, because when defrosted, the berries will lose their fresh appearance and will look lethargic. Re-freezing is not allowed. Berries can be stored in this way for 12 months if the temperature in the freezer reaches -18 or -23 degrees. At -8 berries will be stored for 3 months.

2. There are fruits and vegetables that are not recommended to be stored in the refrigerator. These include: tomatoes, cucumbers, bell peppers, eggplant, potatoes, citrus fruits, pomegranate, melon, bananas, mango, pineapple.

3. Storage of tomatoes and cucumbers is allowed on the bottom shelf in the refrigerator. At the same time, they should lie separately from each other, and preferably in plastic bags or a special cling film.

4. Apples should be stored separately from other fruits and vegetables. The same rule applies to bananas and tomatoes. They release ethylene, which affects the rapid ripening and spoilage of vegetables and fruits.

5. Potatoes under the influence of sub-zero temperatures become too sweet as starch turns into sugar. Therefore, it must be stored at a temperature not lower than + 3-5 (it can be stored up to 3 months) and not higher than 20 (it can be stored no more than 2-3 weeks) degrees, preferably in a box that needs to be covered with a thick cloth. This will prevent tubers from sprouting.

6. Carrots keep well on the bottom shelf in the refrigerator. To do this, it must be folded into a plastic bag, sprinkled with a little water and tied so that air remains in the bag.

7. Onions of different varieties do not like the neighborhood. Therefore, bitter onion, sweet white and Yalta varieties should be stored separately from each other. Interestingly, sweet varieties are less prone to spoilage than their bitter ones. The ideal temperature for storing onions is 18-20 degrees Celsius. The room should be dry, with high humidity, the onion quickly deteriorates.

8. Do not wash vegetables and fruits before putting them in the refrigerator.

9. Basil is afraid of low temperatures. It is recommended to store it on the window in a jar of water. The main thing is that direct sunlight does not fall on it, which can lead to the fact that the basil will quickly wither.

10. Parsley, dill and green onions can be stored in an ordinary glass jar with a closed lid. Dill can also be placed in a container of water and covered with a ventilated lid, such as the top of a plastic bottle with a neck. Both options will allow the greens to stay fresh for 3-4 weeks.

It is convenient to store vegetables and fruits in a small pantry, but not every apartment has one. We decided to find out.

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There is nothing complicated in the proper storage of fruits, the main thing is to follow some basic rules. They are in the following points:

• fruit quality;
• suitable storage space;
• purity;
• separate content.

Quality fruits are one of the most important components of long-term fruit storage. The fruit must be picked by hand and must not be rotten or damaged.

An absolutely suitable place to store fruit is a well-ventilated, cool, rodent- and insect-proof room. Ideal if it is a cellar, basement or garage.

In addition, humidity is of great importance, which ideally should be around 80%. The most suitable temperature in winter is from 1 to 4°C, in spring and summer it should not exceed 12°C. Fruits should not freeze, because in this case they will lose vitamins, as well as taste and smell.

The cleanliness of the premises is a matter of course. If this is a cellar or basement, then it is advisable to disinfect and whitewash the walls. Wash and dry shelves and containers in which food will be stored.

It is good if the fruit boxes are sealed, but do not forget about their need for regular airing.

Separate storage is very important for some types of fruit, especially apples and pears, as they easily take on other odors. Moreover, apples release ethylene, which leads to accelerated ripening of other fruits. Some fruits, such as bananas, can easily spoil other types of fruits.

Where can you store fresh fruit?

In the dry zone, room temperature reaches about 18-20°C with characteristic low humidity. At home, fruits are most often stored on shelves in kitchen cabinets or in the pantry. This is an ideal place for dried fruits, but fresh fruits will not lie here for a long time.

The cold zone is a room with a temperature of 12°C and slightly high humidity. It could be, for example, a basement. It is great for successfully storing both fruits and vegetables.

If you do not have a basement at home, then the fruits can be stored on the balcony.

The cooled zone is a refrigerator, the temperature in which should be in the range from 0 to 5°C. This is the best place for those fruits that you are going to process into compote or consume within a few days. The coldest storage area for fruits is the freezer. In it, frozen fruits can lie for a very long time, but to the detriment of their beneficial properties.

In a refrigerator

Today, almost every home has a refrigerator. With the advent of this unit, we have long forgotten that some products can be stored outside the refrigerator. Moreover, some types of fruits categorically do not tolerate cold. For example, citrus fruits, bananas and all tropical fruits cannot be stored in it.

It is best to put fruits there that you did not eat the day before and are going to do it in the near future. It is better to put too ripe fruits in the refrigerator, because only he can save them.

Of the frost-resistant fruits, strawberries can be noted, they are not afraid of frost and therefore the refrigerator will be the most comfortable place to store them. The berry can safely lie there for several days, packed in small baskets. It is best to divide the strawberries into several parts so that they do not spoil.

In addition to strawberries, fruits such as apples, grapes, ripe pears can be stored in the refrigerator. In this case, the lower temperature limit should not be lower than 8 ° C, and the upper one - above 13 ° C. Sweet cherries, cherries, raspberries, currants, blackberries, blueberries and other berries can lie on the topmost shelf for no more than two or three days.

In the kitchen

The most popular fruit today is the apple. It can be seen on the table in almost any home. This fruit is ideally stored on clean wooden shelves so that the fruits do not touch each other. Leave a little space between the containers for air. This will allow the apple to ripen faster.

The storage place should not be heavily ventilated, as the fruit will quickly begin to dry out.

Pears can be stored in the same way as apples. Citrus fruits - lemons, oranges, grapefruits and others stay relatively fresh for a long time if wrapped in newspaper, placed in a box and stored in a cool and dark place.

How to store fruits at home

How to store unripe fruit at home

For many fruit growers and traders, the favorite fruit is often the one that is able to ripen outside of natural conditions without loss of taste and quality. These fruits include apples, bananas and pears. Some fruits can also be ripened at home, but their taste will be significantly different from those fruits that ripen on a tree. This applies to pineapples, apricots, peaches and nectarines.

It is advisable to buy plums exclusively ripe, since, most often, they do not ripen at home and remain unripe.

Unripe peaches should be stored at room temperature for 2 weeks to a month, depending on the degree of ripeness.

How long and at what temperature can exotic fruits be stored

Exotic fruits are usually bought unripe and left to ripen at home. How long it takes the fruit to ripen depends on the conditions under which they will be stored. Their ripening can be accelerated by an apple that releases a special substance.

Simply put an avocado or mango in a paper bag along with an apple and leave it for a few days at room temperature. Pineapple ripens within 2-3 days.

Uneaten fruit must be wrapped in cling film and refrigerated for a maximum of 2 days.

In no case should bananas be stored in the refrigerator; the temperature for their ripening and storage should not be lower than 14 ° C. If the fruit is stored at a low temperature, it will adversely affect its taste and texture. You will recognize a ripe banana by the characteristic brown spots on the peel, which indicates the presence of fructose. Unripe bananas are hard to digest and have a starchy taste.

Dried fruits

If you regularly consume dried fruits, you should know that they have special conditions for proper storage. The most important thing for this product is humidity and heat. Therefore, it is best to store dried fruits in a dry place at a temperature not exceeding 10-12°C.

If you have stocked up on a large amount of drying, then it must be washed and dried again in the oven. This will help to avoid the risk of mold, which mainly affects under-dried fruits. Choose a special container for storing the product. Glass jars or cotton bags are best. Don't forget about expiration dates. Dried fruits cannot be stored for more than a year.

In autumn, it's time to think about how to save fruit and stock up on a dose of vitamins for the winter. The most common ways are:

• Freezing.

This method is widespread not only in our country, but also in the USA, where 20 million families resort to freezing fruits without fear of losing their nutritional value;

• Canning.

This is a convenient and not very complicated process. In order to preserve your favorite fruits with high quality and tasty, you just need to follow certain rules;

• Drying.

Although the fruit loses some of its vitamins, flavor, and color during this process, it is one of the most popular ways to preserve fruit.

• Do not wash fruits before putting them in the refrigerator.
• Remember that not all foods need to be stored in a cold place, so they will stay fresh longer.
• If fruits are wrapped in cling film, their shelf life will increase significantly.
• Healthy fruits such as grapes are best eaten immediately.

Many products are purchased by housewives for the future for at least a week. This raises the question of how to store vegetables and fruits at home so that they do not lose their beneficial qualities and vitamins. Do you need a refrigerator for these purposes or the products will tolerate room temperature and will not start to rot. Fruits must be in the diet constantly in order to replenish the supply of vitamins in the body, so it is necessary to find out everything about proper preservation.

Harm of excess moisture

Storing vegetables and fruits at home is not difficult if you follow simple rules. As it is not surprising, but it is not recommended to wash them immediately. Moisture contributes to the rapid decay of products. If the fruits are dirty for any reason, they must be wiped with a napkin and put into the carriage under the lower shelf. The upper tiers of the refrigerator for a delicate product.

Dryness is the key to long-term storage

How to properly store vegetables in the refrigerator so that they do not rot. Excessive moisture can cause mold, which is very difficult to completely remove from containers, so it's best to prevent it from growing. A paper towel placed in the carriage absorbs excess moisture and keeps food dry.

Ways to store fruits and vegetables

How to properly store fruits at home depends on their individual characteristics. Each product has its own shelf life in the refrigerator.

1. Unripe mango should be wrapped in a paper bag or newspaper and left at room temperature. When the fruit is ripe, it is transferred to cellophane and placed in the refrigerator. This will stop the aging process and give the required percentage of moisture.
2. Is it possible to store apples in the refrigerator if they are unripe. The unequivocal answer would be "no". Fruits must first ripen, after which they can be sent to the bottom shelf of the refrigerator.
3. Where to store tomatoes, cucumbers and peppers. These vegetables lose their shape, texture and wither quickly in the refrigerator, so they should be stored at room temperature.
4. Fruit storage depends on the degree of maturity and condition. Bananas turn black quickly in the refrigerator. It is advisable to wrap their cuttings with a film and leave at room temperature.

How to store vegetables in the refrigerator if they are cut and peeled. A container or jar of cold water will help prolong the life of the product. Thanks to this method, the slices can be used in another dish if necessary.

Storage Features

Fruits in the refrigerator can be long enough if you create conditions for them. Low temperatures adversely affect the flavor and vitamin value of foods. How to store vegetables and fruits in the refrigerator so that they do not spoil. It is necessary to put them only in specially designated containers. The top shelf and places near the back wall are unacceptable for fruit.

Not all products can be nearby, as they need different conditions. During long-term storage in a mature form, melons and apricots, bananas and pears, plums and mangoes release ethylene. This substance adversely affects apples and broccoli, potatoes and eggplant, pumpkin, watermelon and carrots. Ethylene-sensitive fruits and vegetables start to rot at high concentrations. Storage of such products nearby is unacceptable.

Storing vegetables and fruits at home involves the right neighborhood.

1. Onions and potatoes in the same carriage will cause tubers to rot.
2. Garlic will not go bad in a room if you make it dark.
3. In a tight bag with holes for ventilation, onions also lie well.
4. Many vegetables and fruits do not tolerate sunlight. Potatoes and apples thrive in a cool, dark environment. This neighborhood has a beneficial effect on the fruit. Apples remain fresh and fragrant for a long time, do not rot and dry out.
5. Asparagus and broccoli keep well in a glass of water.
6. Cauliflower should be wrapped in cling film or a plastic bag before being placed in the refrigerator.
7. Celery will keep fresh longer in foil and in a cool place.
8. Tomatoes should be laid out for storage upside down. From this place the rotting of the vegetable begins.
9. Grapes need to be disassembled into smaller branches and placed in cellophane, so they will stay fresh longer.
10. Lemon and lime can't stand refrigeration. They are best kept in a dry, dark place.

Many fruits and vegetables require good ventilation. In sealed containers, they quickly begin to rot and mold.

Storage rules for each fruit

Each product needs its own storage approach. It is important for every housewife to know the features of the temperature regime, humidity and term for fruits.

By following simple rules, the hostess will be able to keep the fruit fresh for a long time. At the same time, one should not forget about the product neighborhood and the recommended time frame.

Sliced ​​apples change color very quickly, as they oxidize due to the large amount of iron. To avoid such a reaction, you need to place the product in a container, sprinkle with lemon juice and put it in the refrigerator.

Spoiled or damaged fruits secrete juice that spoils neighboring fruits. Before sending the product for storage, it must be sorted out. Damaged fruits are recommended to be eaten first. Berries with delicate skin should not be washed. Under the influence of water, they begin to secrete juice and sour.

Heat-loving tomatoes stay fresh at twelve degrees Celsius. Low temperatures adversely affect unripe fruits. They must be left warm until fully ripened. Leaves and twigs should be removed from the fruits, placed in a bag with holes and shifted with a paper towel to eliminate excess moisture. In this state, the tomatoes will last longer in the refrigerator.

Cucumbers, on the other hand, do not tolerate heat. Wrap them in a towel and put them in the refrigerator. The shelf life of cucumbers does not exceed two weeks. They quickly lose their consistency and become soft. The shelf life of eggplant in the refrigerator is no more than a week. Despite the thick skin, they are very tender.

Each vegetable and fruit needs its own approach. If you follow the storage rules, then only fresh products will always be on the table.

Not always those products that we carefully choose in the supermarket and in the market survive to our table. The reason for this may be not only our forgetfulness and the quality of products, but also their improper storage. In this post, we have compiled the main principles that will help keep vegetables, fruits, herbs and other products as fresh and healthy as possible.

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Organize your fridge the right way

The space of the refrigerator is not in vain divided into different sections - each of them has its own temperature regime and different air circulation. Dairy products should be stored on the topmost shelf, cooked foods on the middle shelves, raw meat and fish on the bottom (which must be stored separately from other products to avoid infection). The lower shelves are specially designed for storing vegetables and fruits, which are also recommended to be stored separately from each other.

・ 2 ・

Store fruit wisely

Most fruits don't need to be refrigerated - they can be stored at room temperature. The window sill in our kitchen is always decorated with fresh fruit laid out on it. So they are always in front of us and are eaten faster than if they were hiding in the refrigerator. If you like to buy fruits for future use, store them in the refrigerator in specially designated sections for vegetables and fruits, where the temperature is usually kept at 8-10 ° C. Try to keep fresh fruits and vegetables in these sections so as not to overfreeze them. Supercooled vegetables and fruits lose their structure and flavor. Also, eating them too cold is not the most pleasant experience. Bananas are an exception. Frozen bananas added to smoothies taste like ice cream. The main thing is to send bananas to the freezer, peeling them from the skin.

☆ The berries have a very thin shell, burst easily, secrete juice, and already on the second day they can become moldy. It is best to spread the berries in one layer in cardboard boxes and put them in the refrigerator.

・ 3 ・

Attention: ethylene!

Many fruits emit a special colorless gas, ethylene, which speeds up the ripening of fruits and vegetables. Large volumes of ethylene are produced by apples, pears, bananas, figs, plums, avocados and tomatoes - they should be stored separately from other vegetables and fruits so that they do not overripe ahead of time. Or vice versa, if you want a fruit to ripen faster, put it in a bag along with one of the ethylene-releasing fruits.

☆ To speed up the ripening of green tomatoes, already ripe red ones are placed among them. A couple of apples or bananas can be put in one bag with hard avocados or kiwi - they will become soft faster.

· four ·

Her Highness green

Parsley, dill, cilantro, basil - all greens that have stems should be stored according to the same principle as fresh flowers. Cut bunches of greens by 0.5-1 cm and put them in a glass of cold water. So thin leaves do not lose moisture and do not wither ahead of time. A glass of greens can be put in the refrigerator.

Spinach, arugula, and other leafy greens, which growers love to pack tightly into plastic bags, spoil rather quickly when stored this way. When the leaves are tightly stuffed into the package, they break, darken and quickly wither. To avoid this, rinse the leaves under cold water and shake off the moisture (a special dryer for greens helps out here). Then put the greens in a spacious vacuum container and, tightly closing the lid, put it in the refrigerator.

· 5 ·

Nuts love the cold

Nuts and seeds contain a lot of vegetable fats, which tend to go rancid if stored improperly. The ideal option is to buy and store nuts in the shell. Then it is enough to pour them into a glass, clay or plastic dish with a tightly closed lid and put in a dark, cool place. Shelled nuts are much more convenient to use, but they spoil faster, so they should always be stored in the refrigerator.

☆ If you buy peeled nuts and seeds for future use, you can extend their freshness for several months with the help of a freezer. Transfer the nuts to an airtight container and defrost exactly the amount you need before using.

・ 6 ・

Take the tomatoes and onions out of the fridge

Many vegetables keep well at room temperature. It is enough just to protect them from sunlight and moisture. For example, onions and garlic have a very dense shell and are well stored without a low temperature. Potatoes, carrots, beets and pumpkins keep longer than other vegetables due to their dense structure. To store them, you can select a large drawer in the kitchen or store them in thick canvas bags.

☆ Do not put tomatoes in the refrigerator either - from this they acquire a powdery structure and lose their flavor.

・ 7 ・

Cleanliness is the key to health

At least once a month, wipe all the shelves in the refrigerator. In fruit drawers, it is worth having a special antibacterial sponge mat so that there is an additional air cushion between the fruit and the refrigerator to protect against mold. Store cooked foods and foods with strong odors in tightly closed containers so that their aroma does not saturate the entire refrigerator.

☆ Do not forget to monitor the freshness of products. Not throwing away spoiled food on time is quite dangerous. Mold spores and putrefactive bacteria can spread to other foods. Therefore, ruthlessly send spoiled cucumbers and zucchini to the trash can, and even better, try not to fill the refrigerator with those products that you do not have time to eat on time.

Most people store fruit in a plastic bag in the refrigerator, or put it in a special basket and put it on the table. If you do not eat them for several days, you will notice that some begin to deteriorate. It is important to know how to properly store fruits and vegetables at home so that they last as long as possible.

The term and storage conditions for each type of fruit are individual. Apples should lie in a cool dark place. A refrigerator or basement is perfect for this. Remember that it is undesirable to keep them near other fruits, as they emit ethylene. This substance accelerates the ripening of fruits, and consequently, their spoilage.

Properly store persimmons at home on the side wall of the refrigerator. So it can lie for up to a month. If you wrap it with paper, then this period will at least double.

Peaches, apricots, and plums will only last a few days at room temperature. In the refrigerator or other cool and dark place, these fruits will keep for up to 3 weeks. If plums and peaches are not fully ripe, then store them in a cool, dry place wrapped in paper.

If a persimmon is wrapped in paper, its shelf life will double.

Store grapes exclusively in the refrigerator. Arrange the grapes on a plate lined with paper towels. At room temperature on a hot day, it will begin to wither in a few hours, lose moisture and attract midges. Grapes will last more than 2 weeks if placed on sawdust mixed with mustard powder.

Pears are the easiest to store. In the refrigerator, in a special lower compartment for fruits, they feel great. Summer pears in such conditions will stand for about a month, and winter - up to six months.

Melons and watermelons may not spoil for about 6 months in a cool basement or pantry. After cutting, immediately put the fruit in the refrigerator. At the same time, be sure to wrap the cut point with cling film.

Citrus

Immediately after purchase, put citrus fruits in the refrigerator for several hours. After that, close in the kitchen cabinet. The shelf life will increase if you wrap each fruit separately in paper and collect them all together in a wooden container.

Exotic fruits

Pineapple will last 2-3 weeks in the refrigerator if you wrap it in perforated paper. Turn the fruit daily so that it will ripen evenly. If you do not follow these rules, pineapple can be stored for up to a week. Sliced ​​fruit is best frozen. So it will lie for several months and not deteriorate.

Bananas can keep quite a long time if not refrigerated. Since they release ethylene, they should not be placed near other fruits. To keep them longer, wrap the attachment point on the bundle with foil. Do not keep bananas in plastic bags - lack of air will cause them to rot.

If you purchased unripe mangoes or avocados, leave them indoors at room temperature until they ripen and change color. Ripe fruits keep in the refrigerator for 1-2 weeks.

Pomegranates with whole skins can keep in the refrigerator for more than a month. But if you have already cut the fruit, then it should be consumed within 2-3 days.

Basic rules for storing fruits and vegetables

Despite popular belief, many vegetables should not be refrigerated. Do not put tomatoes, garlic and eggplant there. Ideal conditions for them are a dark place at room temperature. Onions can be stored in the refrigerator or in a warm place. With a high level of humidity, it will begin to germinate and even rot.

Potatoes are stored on the balcony in a wooden box. If the temperature outside drops below 0 ° C, then it is worth removing it from there or covering it with blankets. Storage conditions for carrots and beets are the same as for potatoes.

To make fruits and vegetables last longer, do not wash them in advance, do it just before eating. Also keep an eye on the humidity of the air - it should not exceed 70%. If something goes bad in the refrigerator, be sure to throw it away and wash the inside of the chamber with vinegar or citric acid. This will keep the mold from spreading to other fruits and vegetables.

Keeping fruits at home is quite simple if you follow the above tips. Always make sure that the food in the refrigerator is fresh and placed correctly. This will keep food fresh for a longer time.

Going into any grocery store, a person, as a rule, will easily find a department with vegetables and fruits. Juicy apples, fragrant bananas, crispy cabbage... all this is both delicious and healthy.

But here's what's interesting: if in one store there is a real abundance, among which you can easily choose something tasty, then in the second - a very modest assortment. What is it connected with?

It's no secret that fruits and vegetables don't last forever and spoil quickly if not stored properly.

How to store fruits and vegetables for future use: the nuances

Large supermarkets can provide all the necessary storage conditions: refrigerators are installed in them, goods are stored in rooms with a certain temperature and humidity. Mini-markets, small shops and shops, alas, cannot always boast of this.

So it turns out that smaller market players do not stock up for future use and try to buy just enough fruits and vegetables in order to have time to sell the goods before spoilage begins. In addition, it is important for them to purchase from suppliers only those products that are always in demand among the population: potatoes, garlic, carrots, onions, cucumbers, tomatoes, apples, pears, oranges and bananas. We can say that this list is the top list of fruits and vegetables most in demand among Russians. What is the right way to store them?

The first thing to keep in mind is the air temperature. In a cool room, fruits and vegetables will retain their original appearance and, importantly, vitamins much longer. If it is not possible to regulate the temperature at the point of sale, you should remove all products to the lowest shelves, cover the boxes with cloth or paper with holes. On the counter, you should leave only the bare minimum and try to sell it from the window.

For many types of vegetables and fruits, direct sunlight is detrimental. So, for example, an apple lying in the light loses up to 70% of vitamin C per day! Not only does it cease to be useful, it is also tasty: it becomes covered with dark spots, shrinks.

Some fruits and vegetables are "not friendly": storage in close proximity leads to spoilage or deterioration in taste. So, onions and potatoes emit odors that are well absorbed by other products. Apples, pears, tomatoes, and bell peppers release large amounts of ethylene, which causes other fruits to ripen faster. Although sometimes it plays into the hands of the seller: green bananas will turn yellow in just a day if you put them next to apples. If you store carrots next to peppers or tomatoes, they become bitter. Also, onions should not be stored next to peppers.

Potato. The most important factors affecting the shelf life of potatoes are: vegetative period, botanical variety, harvesting time, commodity processing after harvesting, type of container, storage conditions and terms, conditions and terms of transportation. For storage, tubers should be laid, matured, dry, healthy, undamaged. You can not throw the tubers further than 30 cm, in order to avoid their darkening.

It is desirable to transport potatoes in the container in which they are laid for storage.

Potatoes should be stored in the simplest storage facilities (piles, piles, trenches), the advantage of which is low construction costs, and the disadvantages are the inability to constantly adjust the modes and re-open them.

The first - therapeutic - at a temperature of 15-18 ° C, relative humidity 90-95%, ventilation 50-75 m 3 / h / 1000 kg, for 8-10 days (if benign tubers are laid) and at a temperature of 13-20 " C, humidity 85-90%, ventilation up to 150 m 3 /h/1000 kg for 3 weeks, if the tubers are wet, with mechanical damage.

The second - natural dormancy, when the tubers are not capable of germination - at a temperature of 4-5 "C, ventilation 50-70 m 3 / h / 1000 kg for 26-40 days.

The third is forced dormancy, when germination is artificially suppressed by lowering the temperature to 1-3 ° C (for Temp, Ogonyok, Berlichingen and other cold-resistant varieties) or to 3-5 ° C (for varieties Lorch, Gatchinsky and others less resistant to cold) .

Roots. They are very sensitive to temperature changes. To avoid wilting of root crops, the tops should be cut off immediately after harvesting. Root crops are stored in unrefrigerated and refrigerated storages. Worse than other root crops, carrots are stored, therefore, to reduce losses and increase shelf life, several storage methods are used: CGS, MGS, hydro-irrigation, chalking, sanding. These methods make it possible to extend storage periods up to 7-8 months with losses of 1-3.5% (in uncooled storages, losses reach 20% or more).

Shelf life: carrots - 7-8 months in MGS, 4-6 months - in containers when cooled; beets and radishes - up to 9 months, radishes - 1-1.5 months in plastic bags or 10-15 days without packaging; root-fruits of parsley, celery, parsnip in boxes 3-7 days, in MGS - up to 1 month.

Cabbage vegetables.

White cabbage is resistant to low temperatures. Its properties are restored even after being under the snow. Cabbage can be stored in refrigerated storages at a temperature of 0 ± 1 ° C and a relative humidity of 90-95%, in MGS, in RGS, by snowing. Other types of cabbage are stored in boxes, containers (red cabbage, kohlrabi), in baskets (Brussels cabbage) for up to 6-7 months at a temperature of 0 + 0.5 ° C and a relative humidity of 85-90%.

Onion vegetables. Onions should be harvested after the feather lodging and stored with a well-dried neck.

How to store vegetables and fruits at home

Onions and garlic are transported and stored in boxes, containers at temperatures from -1 to -3 ° C - sharp varieties, at 0-1 ° C - sweet and relative humidity of 70-80%, and greens - at a relative humidity of 90-95% . Spicy varieties can be stored at 20-25°C and 60-70% relative humidity.

Shelf life: sweet and semi-sweet varieties - 3-4 months, acute - 6-7, garlic - 5-6, shallots, leeks - up to 6 months; greens - up to 15-20 days.

Before selling, onions are kept for 2-5 days at 0 ± 0.5 "C and sold within 10 days.

Salad-spinach, dessert and spicy vegetables. They are stored at low (0-1 ° C) temperatures and high humidity (95-100% from 2-4 days (leaf), up to 2-4 weeks (dessert, spicy), and asparagus - up to 1 month.

Pumpkin vegetables. Watermelons are not capable of ripening, they are harvested at the biological stage of ripeness, their shelf life can reach 3 months at 1-3 °C. When storing cucumbers, it is impossible to create conditions for their ripening, but at low temperatures they are easily affected by anthracnose, therefore they are recommended to be stored at 8-12 ° C and a relative humidity of 90-95% or at 0-1 "C and a humidity of 85-90% in within 1-3 weeks.Cucumbers are better preserved in MGS, under pressure - up to 40-45 days.Pumpkins and melons are capable of ripening, so their shelf life is longer: at 5-12 ° C - up to 3-6 months.

Tomato vegetables. In the green stage, tomatoes are not capable of ripening, so their shelf life is short - 1-2 weeks at 0-4 ° C. Fruits of the milky, brown and pink stages of ripeness are capable of ripening, but if the temperature inside the fruit is not lower than 6 °C. Shelf life depends on temperature: at 11-13 °C - 3-4 weeks, at 1-2 °C - a month; red at 0.5-1 ° C - 2-7 days. Peppers at 0-1 ° C are stored for 1-2 months, eggplants at 7-10 ° C - 15 days. You can extend the shelf life by using MGS.

Legumes and grain vegetables. Store them at 0-1 °C and relative humidity 85-90% for 5-7 days. With longer storage, sugars turn into starch, the consistency of the cotyledons and corn grains becomes dense, and the shells become hard.

In order to have fresh garden products on hand during the cold season, you should take care of their safety and securely pack them from the fall. There are several ways to preserve the taste and natural freshness of vegetables.

Domik.ua tells you where and why it is best to store vegetables in winter so that they stay fresh and tasty as long as possible.

Carrot. Carrots should be stored in wooden boxes in a dark place. Before storing, cut off the tops and leave the root crops for a week or two in a dark place so that they dry out from the damp earth at temperatures up to 14ºC.

It is necessary to lower the carrots for half an hour in a solution of potassium permanganate and, after complete drying, lay them out in layers in boxes with river sand (a layer of 4 cm).

How to store vegetables and fruits for a long time

Layers should be alternated to the edges of the box. Carrots should not touch each other, and instead of sand, you can use onion-garlic peel, sawdust and rowan leaves. You can place boxes of carrots in the pantry or on the balcony.

Beet. Before storage, it is necessary to cut off the tops of the beets, leaving 3 cm from the petiole and the central rosette of leaves. Root crops should be folded in rows in a box, the bottom of which is sprinkled with sand, sawdust or peat.

You can store beets in a loosely closed bag or box in a dark, cool (but not cold) room - on a veranda, loggia or balcony. Root crops should be checked once a week for rotting or wilting.

Cabbage. Before storage, it is necessary to cut off the upper green leaves and dry the heads of cabbage in a draft.

The best option for storing cabbage is in a grid in a suspended state at a temperature of 0ºC and 100% humidity, or wrapped in white paper.

See also: How to store a pumpkin in an apartment

At a temperature of 4 to 10ºC, you can store zucchini in a dark place - a basement, cellar, pantry or on a balcony. It is necessary to lay them out in one layer on the shelves covered with wax paper. Zucchini should not touch each other.

See also: How to remove the smell from the refrigerator: top 10 tips

Potato. Before storing potatoes, they must be dried in the shade with good ventilation.

Spread the potato tubers in boxes with sawdust or rowan leaves and provide root crops with free access to air. The distance from the box to the wall should not be less than 20 cm.

From above, the boxes need to be covered with burlap and, as moisture accumulates in it, change it.

See also: Rules for storing apples in an apartment

Bell pepper. In a dry basement at 12ºC, peppers can be stored in layers in a box. Each layer should be "blocked" with thick clean paper.

To store pepper until spring, it must be cleaned of seeds, dried and placed in a freezer for freezing. Unfrozen sweet peppers cannot be stored for a long time.

Gorchi pepper. Put hot pepper pods in plastic bags and store in a dark place at a temperature of 0 to 2ºC at an air humidity of 85-93%. You don't need to tie packages.

See also: How to grow greens in the fall at home

Jerusalem artichoke. You can store several Jerusalem artichoke roots in the freezer for up to four months. If you need to save a large number of root crops, you should dry them and put them in boxes with wet sand. You can also dig up a bush of Jerusalem artichoke with roots and, without shaking off the ground, place it in a box and in a pantry.

Earlier, Domik.ua told where to store onions and garlic in the apartment for the winter.

You can discuss pumpkin storage methods at home on the Domik.ua forum in the section " Remove these items from the refrigerator immediately. ».

Source

The conditions and terms of storage determine the technological cycle of storage of vegetables and fruits, placement in storage and the sanitary and hygienic condition of warehouses.

Storage modes are characterized by temperature, relative humidity, air exchange, gas composition and lighting, placement. All metrics are linked

among themselves, but the most important are the temperature and relative humidity of the air.

Temperature. The limits of optimal storage temperatures for fruits and vegetables are between their freezing point and temperatures that accelerate the aging and death of fruits, the germination of vegetables.

Freezing should not be allowed, as the structure of tissues is disturbed, cells are deformed, torn, juice is released when thawing, fruits and vegetables are easily affected by microorganisms.

For most types of vegetables, the optimum temperature is from 0 ° C to ± 1 ° C. However, there are also heat-loving fruits and vegetables that require storage at a higher temperature - +2 ... +10 ° С.

All fruits and vegetables in relation to temperature can be grouped into three groups:

♦ well preserved at temperatures below 0 °C (onion, garlic, white cabbage);

♦ well preserved at temperatures close to 0 °C or slightly higher (most fruits and vegetables);

♦ well preserved at a temperature of +2 ... +10 °C and even higher (potatoes, citrus fruits, bananas, tomatoes). A decrease in temperature for this group of fruits and vegetables leads to physiological disorders: the appearance of a sweet taste in potatoes, darkening of tissues, the appearance of plumpness, etc.

The rate of cooling is important. The temperature should be reduced gradually so that vegetables and fruits have time to get used to the lower temperature. Rapid cooling leads to the previously described damage.

Elevated temperature accelerates vital processes, which increases the loss of fruits and vegetables.

Relative humidity. The evaporation of moisture from stored objects depends on the humidity of the air. If the air is dry, then the release of moisture from fruits and vegetables sharply increases, which leads to wilting, loss of presentation. Therefore, they try to maintain a high relative humidity during storage.

For most types of fruits and vegetables, it is 90-95%. Onions (75-77%), nuts (70%) need low humidity, high (95-98%) easily fading (sea

cove, parsley, greens). However, be aware that high relative humidity at low temperatures can cause sweating. On a dry and healthy surface, spores of microorganisms do not develop, while water contributes to the germination of spores, their introduction into tissues, and the development of microbial spoilage of products begins. Therefore, the fight against sweating is considered a priority in any storage technology, and for this, temperature extremes and relative humidity should be avoided. An important condition for the temperature and humidity regime is its stability.

Air exchange is necessary to maintain a uniform temperature and humidity regime in the storage facility, to remove vapor and gaseous waste products of fruits and vegetables.

Distinguish between natural and forced air exchange (general exchange and active).

For natural air exchange, a system of ventilation pipes is equipped: supply pipes for supplying fresh air inside and exhaust pipes for removing warm and humid air, which are located in the upper part of the storage and are discharged outside.

Air exchange occurs due to the pressure difference between the layers of air having different temperatures. The rate of air exchange will be the greater, the greater the difference between the temperatures of the outside air and inside the storages.

Natural ventilation is simple in device, but has a number of disadvantages: poor ventilation, duration of temperature decrease.

General air exchange is based on the supply of air and its movement into the storage with the help of fans. This makes it possible to evenly maintain the temperature and relative humidity of the air, and to remove intense heat. General air exchange can be applied to almost all vegetables.

Active ventilation consists in blowing air with fans through a mound (thickness) of potatoes and vegetables. Unlike general exchange, where air blows over a stack of products without penetrating inside, with active ventilation, the air flow washes each tuber, bulb, removing water vapor, warm air, saturating the mound with sour

born. This prevents condensation, self-heating, heals wounds better, allows you to increase the height of the embankment (from 2 to 4 m for potatoes), makes it possible to obtain a higher yield of marketable products, lengthen storage periods, and reduce losses from diseases.

The gas composition is one of the ways to control the life processes of stored fruits and vegetables. Changes in the ratio of gases in the atmosphere during storage (increase in the concentration of carbon dioxide and decrease in oxygen) have a positive effect on the shelf life of fruit and vegetable products. When stored in an atmosphere with a high content of carbon dioxide, metabolic processes weaken, the processes of ripening, aging, and tissue death slow down. A decrease in oxygen slows down oxidative processes, including the process of respiration, and delays the development of aerobic microorganisms.

Lighting plays an important role in storage.

The Best Ways to Winterize Vegetables

Fruits and vegetables should be stored in the dark, as biologically active substances (vitamins, dyes, etc.) are destroyed in the light, potatoes, cabbage, carrot heads turn green.

The placement of commodity lots of fruits and vegetables should be carried out taking into account the commodity neighborhood, the quality state of the lots, keeping quality. For example, carrots and onions cannot be stored together due to different requirements for relative humidity, potatoes and apples, since the latter acquire an earthy taste and aroma. Losses from rotting increase during the joint storage of immature and overripe batches of fruits and vegetables, batches of different quality, different ripening periods.

Different varieties of fruits and vegetables stored under the same conditions should be placed in separate stacks, it is desirable to place the keeping quality varieties in the far part of the storage, less keeping quality - closer to the exit.

Summer and autumn are the period of generous gifts of fields, gardens, orchards. Good harvests, which guarantee a comfortable winter, delight everyone - farmers, summer residents, gardeners and ordinary residents who are not burdened by caring for household plots, but who see in the stocks of potatoes, beets, carrots, cabbage, onions a good prospect for saving.

Growing or purchasing fresh vegetables is only half the battle. A serious problem is how to save them so that during storage they not only remain usable, but also do not lose their useful properties.

For residents of rural areas, where the cellar is a prerequisite for survival, such a problem does not exist. But what should the inhabitants of the “asphalt jungle” do, how can they protect themselves from the onset of cold weather and save a couple of sacks of potatoes and several tens of kilograms of other vegetables until spring?

ways winter storage of crops enough is known. Consider the most effective, correct, time-tested "technologies".

Potato

This vegetable is rightfully called the "second bread" and ranks first in terms of consumption and stocks.

In a city apartment, the best place to store potatoes would be a balcony, and wooden boxes for containers. But before distributing the vegetable into boxes, it should be well sorted out and dried. All tubers to be stored must be healthy, whole, clean.

In storage, potatoes are capricious, require coolness and dryness. Direct sunlight is unacceptable, as under its influence the vegetable begins to turn green. Therefore, it is highly desirable to cover the boxes with burlap or other natural fabric for the winter.

With the onset of frost, do not rush to clean the boxes in the apartment. If you do not even have an insulated, but glazed balcony, the temperature within it will be several degrees higher than on the street. In addition, potatoes tolerate short exposure to cold normally.

However, you still need to monitor the readings of the thermometer. The optimum storage temperature for potatoes is 2-4°C. With a strong cold snap, when the thermometer begins to approach zero, the boxes with potatoes must be moved indoors.

Proper storage of potatoes has its own little tricks. Plants that produce phytoncides will help in this process: fresh rowan leaves, bitter wormwood, elderberry, fern, pine and spruce branches. Placed in boxes with potatoes, they effectively protect the vegetable from putrefactive bacteria.

Another way to prevent potatoes from rot is to sprinkle them with grated garlic at the rate of 10 g of garlic per 10 kg of vegetables. Potatoes mixed with onion peel are also perfectly stored. And in order to protect potatoes from premature germination until spring, it is necessary to shift it with mint leaves.

Beet

Beets are not as tender as potatoes. She has a thicker skin that protects well from external factors. For winter storage, beets should be well prepared - cleaned of lumps of dirt, dried, freed from tops, which are cut at a distance of 1-3 cm from the root crop.

In the conditions of the city, beets can be stored until spring in wooden boxes, bags made of natural fabrics or nets, exposed to the balcony. If the temperature on your balcony does not drop to minus levels and stays at 2-5 ° C, then you will not have to worry about beets for several months.

Beets can be stored in sawdust or dry sand. Wooden boxes are used as containers for the winter. This solution significantly prolongs the "life" of vegetables.

A very good result is demonstrated by the joint storage of beets and potatoes in one container. Fresh beetroot is placed on top of the potatoes and thus the moisture balance is ensured. Excess moisture dangerous for potatoes is absorbed by beets, for the preservation of which it turns out to be useful.

The most original, but nevertheless reliable and correct way to store beets is in clay. To do this, the clay is dissolved in water to the consistency of sour cream, after which each vegetable is dipped in the solution, dried and placed in a cardboard box or wooden box. By receiving a personal clay "container", beets can be stored until spring both on the balcony and at room temperature.

Carrot

Keep fresh carrots in wooden crates or plastic bags slightly open to allow air to circulate and maintain optimal humidity. Just like beets, carrots can be sprinkled with sawdust or dry sand for the winter, which initially draws a small percentage of moisture from the vegetable, and then maintains it at a stable level until spring. But sawdust is still preferable, especially conifers. Their resinous fumes and emitted phytoncides reliably protect the vegetable from decay.

There is one very interesting way to store carrots - a little troublesome, but 100% justified. To implement it, you will need garlic, onion peel and clay. Garlic and onion skins are used here as bactericidal and disinfectants, and clay plays the role of a natural protective coating.

The method is implemented as follows. Half a glass of peeled garlic cloves is passed through a meat grinder and stirred in two liters of water. Further, clay is dissolved in the same volume of water and brought to the consistency of sour cream. After both compositions are ready, each carrot, held by the remains of the tops, is alternately immersed first in the garlic and then in the clay "talker" and placed for drying.

When the clay dries, the carrots are placed in layers in a cardboard box or wooden box.

The bottom of the container, and in the process of laying and each layer of vegetables, are sprinkled with onion peel. After the carrots are laid, the container closes and goes to the balcony, and when severe frosts come, it is brought into the room.

Cabbage

For proper storage, cabbage must meet a number of requirements - not to be frostbitten, sick, not to have damage and signs of pest attacks. The optimum temperature for it is 0-2 °C. Therefore, the conditions of the balcony for her will be the most suitable for the winter.

A small crop of cabbage is well stored on a sandy "cushion". To do this, a layer of 15-20 cm of clean dry sand is poured into a wooden box and the cabbage is laid out with the stumps down. In this case, it should be borne in mind that the stalk should have a length of approximately 8-10 cm.

Cabbage can be kept just in the sand. In this case, the stalk is completely cut off. The bottom of the wooden box is covered with sand. Cabbage heads are stacked at a distance of at least 2 cm from each other and completely covered with sand.

Just like carrots and beets, fresh cabbage can be dressed in clay “clothes” until spring. But here no special tricks are required. Clay is mixed with water in a ratio of 2 to 1, and each cabbage head is dipped into the resulting solution. After drying, the heads of cabbage are placed in boxes, covered and put on the balcony.

When storing on a balcony in winter, you should carefully monitor the readings of the thermometer. Like any other vegetable, cabbage is afraid of freezing.

Onion

Onions are well suited for home storage. But in any case, strong healthy fresh bulbs are selected for this without mechanical damage and other defects, with well-dried necks.

The container in which it is supposed to keep the onion crop until spring must be permeable for free air circulation, and the place where it will stand should be dry and clean. Wicker baskets can be used as containers for the winter. The bulbs in them will "breathe" and "feel" good, being in the arms of natural natural material.

Boxes 30-40 cm high are also suitable for storing onions - assembled from planks or made of plywood with holes. Cardboard boxes are also quite suitable for storing onions, if they are made with holes for air circulation.

You can also store fresh onions in cloth or paper bags.

How to store fruit at home - general principles, memo and photo ideas

However, it is unacceptable to pour the entire winter supply of vegetables into one huge bag. It is better to take several small bags and fill them so that the onion layer does not exceed 30 cm.

If desired, the bow can be braided into pigtails. This is the traditional way of its proper storage, dating back more than one century. But a shop bow, due to the lack of ponytails, is unsuitable for this.

Before the onset of cold weather, onions can be kept on the balcony, but take care of the place in the apartment in advance so that winter frosts do not take you by surprise.

Garlic

In terms of storage, garlic is more capricious than onions. It can suddenly and quickly germinate or dry out, becoming unusable long before spring.

Garlic is well stored in small boxes, cardboard boxes, bags made of natural fabric, sprinkled with onion peel or sawdust.

Some housewives prefer to store some of the garlic harvested for the winter in vegetable oil. To do this, fresh cloves are peeled, well compacted, poured with sunflower oil and closed with a nylon lid with holes to ensure sufficient air flow. After that, the oil can be used for cooking various dishes, as it acquires a pleasant, light smell of garlic.

Another method of winter storage of garlic is paraffin coating. Garlic heads are immersed in molten paraffin, and after it hardens, they are put into any convenient container. Such a hermetic blockage does not allow moisture to evaporate, due to which the garlic retains its juiciness until spring.

Zucchini

Not all varieties of zucchini are suitable for long-term storage, but only those that have a dense and thick skin. Naturally, they must be healthy and without damage. Zucchini love heat, and therefore the optimum temperature for them is 4-10 ° C.

You can keep vegetables until spring both indoors and on an insulated balcony, placing them in boxes so that the vegetables do not touch each other. The bottom of the boxes is covered with straw, burlap or sprinkled with sawdust.

Darkness is an indispensable condition for proper storage. Otherwise, the seeds in the zucchini may begin to germinate, rendering them unusable.

Pumpkin

In the conditions of the city, it is better to store the pumpkin crop until spring on the balcony, after laying straw, rags, burlap under the vegetables and protecting them from exposure to sunlight. The optimal temperature for the preservation of the pumpkin crop is 3-15 ° C. This vegetable is not particularly demanding on storage conditions. It does not need to be coated with clay for the winter, covered with sand or shavings. A fresh pumpkin has a dense, thick skin, so it always “survives” until spring without any problems. She is not afraid of short-term "hypothermia". But still, with a strong and prolonged cold snap, it is better to bring the pumpkin into the room.

Apples and pears

Of the fruits, only they, and exclusively winter varieties, are suitable for long-term storage until spring. The optimum temperature for pears and apples is 2-3 °C. Therefore, the glazed balcony of a city apartment will be a good storage for them for the winter.

The most correct version of the container is wooden boxes with holes that provide air circulation. Fresh fruits are shifted with shavings or straw, which eliminates contact between the fruits and facilitates the flow of air. Approximately once or twice a month, fruits are carefully inspected for their safety. Damaged fruits are removed.