Will you be visiting your local farmers market this summer? Are your favorite seasonal fruits available at the grocery store? There are many wonderful Wisconsin products to choose from at the farmers market and grocery store. Once you have carefully selected your products for freshness and consistency, make the most of them at home.
Storing fresh produce properly extends the shelf life of the product, giving you more time to enjoy seasonal favorites.
It is estimated that 30% of food intended for human consumption is wasted. A vast part of this food waste is fresh fruit and vegetables. Particular attention to proper storage of products can aid reduce food waste.
Here are five tips for storing fresh produce.
1. Plan ahead.
When buying fresh fruits and vegetables, keep a consumption plan in mind. Maximize the value of your products by using them at their best. Hold off on purchasing sweet corn until you are sure you will utilize it. Choose your avocado based on when you will be making the guacamole.
2. Understand ethylene.
Some fruits and vegetables naturally release ethylene – a hormone that initiates the ripening of products. For example, apples release ethylene, which can cause ethylene-sensitive fruits such as strawberries to ripen more quickly. Try to store ethylene-producing products separately to minimize the effects of ethylene.
| Ethylene producers | Sensitive to ethylene |
| An avocado | Unripe bananas |
| Apples | Broccoli and cauliflower |
| Melons | Berries |
| Pears | Leafy vegetables |
| Pepper | Onions |
| Potatoes | Stifle |
| Tomatoes | Brussels sprouts |
Note: Citrus fruits are not sensitive to ethylene and can be stored at ethylene producers if space is restricted.
Tip: If you want bananas to ripen faster, place them next to apples!
3. Refrigerator vs. counter
Refrigeration can cause frosty damage and prevent fruits and vegetables from ripening to good flavor and texture. Here is a list of common farmers’ finds and where they are kept.
| Store in the refrigerator | Store at room temperature |
| Berries | Apples (up to 7 days) |
| Grapes | Bananas |
| Asparagus | Citrus fruits |
| Green beans | Melons |
| Celery | Pineapple |
| Broccoli and cauliflower | Cucumber |
| Sweet corn | Eggplant |
| Lettuce and spinach | Pepper |
| Peas | Potatoes and onions |
| Summer squash | Tomatoes |
| Cut the vegetables | Winter pumpkins |
Note: Products stored in the refrigerator are best consumed within three days of purchase.
Tip: Food stored at room temperature should be protected from direct sunlight.
4. Put the chopped, peeled and cooked vegetables in the fridge.
Once processed (cut, peeled or cooked), all fruits and vegetables should be refrigerated to ensure food safety. Vegetables should always be stored separately from raw meat, poultry and seafood.
Try cutting up fruits and vegetables as soon as they are ripe and place them in an available container in the refrigerator. They will be easier to enjoy and less likely to be forgotten.
5. Compost
If your fruit or vegetables go bad, they should be thrown away. Try composting instead of throwing them in the trash – you will save space and emissions in the landfill.
From melons to sweet corn, there are plenty of opportunities to enjoy fresh produce purchased in Wisconsin. Visit your local farmer’s market or nearby grocery store to find your favorite products! Feel confident in the quality and safety of your food and get the most out of your purchases by storing your products properly.
