Tag: Produce preservation

According to the USDA, perishable food should not be left at room temperature for more than two hours. While you might wonder, "can broccoli stay unrefrigerated?", the answer depends heavily on how long it's been out and its preparation.

According to the U.S. Apple Association, apples naturally produce a protective wax layer, but a food-grade wax is reapplied after cleaning to preserve freshness. This common practice prompts many to ask: is the wax on apples good to eat, and does it pose any health risks? The short answer is yes, the coatings are safe, but a little more information can put your mind at ease.

According to the USDA, commercial citrus handlers store oranges in cold storage and ship them in refrigerated containers to prolong their shelf life. While not strictly necessary for short-term use, refrigerating navel oranges is the best way to maintain their texture and juiciness for a longer period.

Over half of all harvested fruits and vegetables are lost or wasted each year due to spoilage, but fruit protectors offer a solution. This guide explains what are the ingredients in fruit protector, which are commonly used to prevent the browning and decay of fresh-cut produce.

According to research from the University of California, Davis, produce begins losing nutrients as soon as it's harvested. This natural degradation is heavily influenced by what three things destroy nutrients in fruits and vegetables: heat, light, and air. Understanding these factors is key to preserving the nutritional value of your food.

According to agricultural studies, improper storage can lead to up to 40% of produce being wasted. Knowing what fruit to not put together is a crucial step in extending the shelf life of your produce and avoiding premature spoilage, saving you money and reducing waste.

According to the USDA, an estimated 30–40% of the food supply is wasted, with improper storage being a key factor for fresh produce. Certain fruits release a natural hormone called ethylene gas, a potent ripening agent that can wreak havoc on other fruits and vegetables if not stored separately. Understanding what fruit can't be next to each other is crucial for extending the shelf life of your groceries and reducing food waste.

According to the USDA, improper food storage is a major cause of food waste, a problem a simple storage technique could help solve. By understanding which fruits can sit next to each other, you can significantly extend their shelf life and prevent premature spoilage caused by a natural plant hormone called ethylene.

According to the Food and Agriculture Organization, roughly one-third of all food produced globally for human consumption is lost or wasted each year. A major contributor to this waste is improper storage, particularly mixing fruits that trigger premature ripening in others. Knowing what fruit should not be next to each other is a simple, yet effective, way to extend your produce's shelf life and minimize food waste.