The type of storage has a big influence on conserving food

The way in which food is stored determines how long it keeps fresh. Storage life depends among other things on light, oxygen and the ideal temperature. Although each product has its own storage requirements, some general rules can be formulated:

Storage in the dark: Light speeds up the deterioration of oils and fats. Use packaging that does not let in light, or store these products in the dark (larder).

Airtight closure: Many perishing processes are fuelled by oxygen. Airtight packaging or vacuuming of food can prevent rancidity, mould, discoloration and the like.

Cold storage: In order to minimise aging and degradation processes, you should store food in a cool or cold place (cool larder, fridge or freezer). On many food packaging, you will find information on the ideal storage temperature. Make sure your fridge is cold enough (max 5 ° C).

For the storage of fruit, the rule of thumb is that kernel fruit lasts longer in the refrigerator. Citrus and other tropical fruit such as bananas, melons or avocados do not belong in the refrigerator. However, if you have fruit flies (Drosophila melanogaster) or a large quantity of very ripe fruit, you can also keep tropical fruit in the fridge.

Fruit which tolerates cold temperatures (fridge): apples, apricots, pears, berry fruit (strawberries, raspberries, etc.), figs, cherries, kiwis, nectarines, plums, peaches, grapes and damsons.

Sensitive fruit: pineapples, avocados, bananas, mangos, melons, papayas and citrus fruit.

Vegetables which tolerate cold temperatures (fridge): lettuce, cauliflower, broccoli, carrots, cabbage, radishes, brussels sprouts, celery, asparagus and onions.

Sensitive vegetables: aubergines, cucumbers, green beans, potatoes, pumpkins, capsicums, tomatoes and zucchini

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