Transcript Master Food Preserver Training

Storing and
Handling Fruits and
Vegetables at Home
Resources for Today
• Storing Vegetables and
Fruits at Home (Washington
State University EB1326)
• Storing Fresh Fruits and
Vegetables for Better
Taste (Univ of California – Davis)
• Storing Fresh Fruits and
Vegetables (Univ of Nebraska)
Plant Biology
Fruits 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
Maximum Shelf Life
Slowing respiration. Plants
breathe, or respire, even after
harvest. Slowing respiration
generally extends shelf life.
Chilling produce generally slows
respiration.
Storing Produce for
Maximum Shelf Life
Limiting water loss. As plants
breathe, they release water into
the air – transpiration. Water
that is lost through transpiration
is not replaced and the produce
shrivels.
Storing Produce for
Maximum Shelf Life
Preventing physiological breakdown.
When fruits and vegetables are
stored at a temperature that is too
hot, or too cold, the tissue can be
damaged.
Storing Produce for
Maximum Shelf Life
Preventing disease. Most fruits and
vegetables will resist disease as long
as the skin is intact. Before storage,
carefully inspect produce for cuts,
bruises and signs of decay.
In the Garden
• Harvest early in the day, but
after dew is gone
• Gently remove soil
• Sort produce
• Wash, if necessary, and dry
Chill Fresh Produce
Rapidly
• Chill most harvested fruits and
vegetables to slow respiration
(32-40°)
• Harvest only what you have
cooling capacity to handle
• Package to maintain moisture
Chill-Sensitive Crops
Chilling can damage some fruits and
vegetables, or prevent them
from ripening:
Bananas, melons, pineapples,
tomatoes, cucumbers, eggplant,
peppers, potatoes, winter squash
Store these crops only* at room
temperature.
Ripen…then Store
A few crops should be ripened on the
counter-top, and then stored in
the refrigerator:
Avocados, nectarines, peaches,
pears, plums
Refrigerator Storage
• Store fruits and vegetables in
perforated plastic bags in the
produce drawers
• Use within a few days, or
further process to retain
quality
Storage Compatibility
• ‘Beware’ of strong odors
• Ethylene-producing fruits can
damage other produce
• Humidity requirements can
vary
Handling Fresh
Produce
• Wash hands and surfaces well
• Rinse all produce under
running water; do not use soap
• Scrub the surface of melons,
potatoes, and thick-skinned
produce items
Handling Fresh
Produce
• Gently rinse berries and
delicate fruit
• Discard outer leaves of leafy
greens
• Remove tops from radishes
and carrots and stems, where
appropriate
Handling Fresh
Produce
•
•
•
Use a clean cutting board and
knife
Cook or discard produce that has
been in contact with raw meat
Refrigerate cut and peeled
produce
A word about vacuum
sealers…..
• Never a substitute for other
methods of preservation
• Must be tied to refrigeration
or freezing for food that is
not dried
Question time??
Next Time:
Jams and Jellies
Tuesday, June 7
10-11 am