Vegetables are best stored vertically rather than flat. When placed upright, they maintain stronger vitality and retain higher levels of chlorophyll, water content, and vitamins compared to when stored horizontally. It's important not to cut vegetables before storing them, as cutting leads to rapid nutrient loss and increased oxidation. Additionally, cut vegetables are more prone to microbial contamination, which can lead to spoilage and rot.
Storing different types of vegetables together in the refrigerator is not ideal, as each vegetable has specific temperature and humidity requirements. For example, wet vegetables like cucumbers, bitter melon, green beans, and pumpkins thrive in an environment around 10°C but should not go below 8°C. On the other hand, most leafy greens prefer cooler temperatures between 0°C and 5°C, but must not be stored below 0°C. The optimal humidity for most vegetables is around 85%. However, garlic, green onions, and onions should be kept in a dry, low-humidity area to prevent moisture-related decay.
To store vegetables effectively, use a breathable fresh-keeping bag. Place whole, undamaged vegetables inside, then puncture six small holes with a needle to allow air circulation. Seal the bag and place it in the refrigerator at the appropriate temperature. Always ensure that the vegetables you purchase are packaged in non-toxic, food-safe bags. This method helps extend freshness, preserves nutrients, and reduces the risk of spoilage. Proper storage not only maintains quality but also supports healthier eating habits.
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