First, don't wash frozen fruits. It's best to wrap it in a paper bag first to prevent the water from evaporating. If there is no paper bag, plastic tape can be used, but some small holes should be punched in the plastic tape to prevent the evaporated water from becoming the source of microbial growth.
Second, pay attention to the storage temperature. The suitable storage temperature and shelf life of each fruit are different, while the storage temperature of general refrigerator is 3-6℃. If this temperature is not the optimum temperature, their shelf life will be shortened. Therefore, it is best to eat the fruit you bought as soon as possible, usually within a week.
Third, for some tropical fruits, such as bananas, pineapples, papayas, mangoes, etc. Their optimum storage temperature is relatively high, so it is not necessary to put them in the refrigerator. As long as it is kept in a cool place at room temperature. If the storage temperature is too low, the peel will droop or produce spots or browning. Bananas, for example, will soon turn black in the refrigerator.
Fourth, some fruits will produce ethylene during storage, which has the effect of ripening. Such as apples, pears and bananas. It is best to store it separately from other fruits, so as not to accelerate the ripening and aging of fruits and affect the quality.
Extended data
For fruits and vegetables, we should pay attention to three aspects: first, try to inhibit respiration and reduce the loss of internal nutrients, such as low temperature or adding carbon dioxide; Second, inhibit the growth of bacteria and prevent decay, such as using bacteriostatic agents; Third, control transpiration, reduce water loss, maintain a certain humidity and keep fresh.
Vegetables contain a lot of vitamins. If they are not properly preserved before eating, they will cause a lot of loss of vitamins, especially water-soluble vitamin B and vitamin C. Therefore, before eating, leafy vegetables should not be peeled, beans should not be peeled, and potatoes should be protected from light.
The content of nitrite in fresh vegetables is extremely low, but with the increase of storage time, the content of nitrite is also increasing, especially when it is rotten.
People's Network-Tips for Keeping Vegetables and Fruits Fresh in Kitchen