Keep it low
Avoid stacking your produce. Air circulation and the absence of pressure prolong produce life.
Keep it dirty
Wash your produce just before you use it, not before you store it. Water can cause damage. Some types of produce are often misted with water while on display in the store, but this is a tradeoff. Vegetables like it humid, and forced-air refrigeration dries them out quickly, making spraying necessary. When you get your produce home, pat wet items dry with a towel. If there's dirt, leave it until you're ready to prepare or eat the produce.
Keep it whole
Broken stems, pierced skin and exposed surfaces allow microorganisms access. Keep produce close to its original state until you're ready to prepare or eat it.
Keep it breathing
Whether refrigerating or ripening at room temperature, avoid sealing fruits and vegetables in airtight containers or bags. The produce may suffocate and accelerate spoilage.
Eat it quickly
Fruits and vegetables lose flavor at low temperatures. Refrigeration dehydrates and saps sugar from produce. Plan ahead so that you can taste the flavorful difference of fresh co-op produce!
|Keep any of this ethylene-emitting produce...||...Away from this ethylene-sensitive produce|
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