Table of contents:
- The shelf life of various types of vegetables in the refrigerator
- 1. Green leafy vegetables
- 2. Green vegetables are not leaves
- 3. Vegetables in the form of fruit
- 4. Root and tuber vegetables
- 5. Stem vegetables and herbs
One of the easiest ways to make vegetables last longer is to store them in the refrigerator. Some types of vegetables can be stored right away without having to wrap, some of them need to be cut first. There are also types of vegetables that should be made airtight to make them more durable.
With such a variety of storage methods, how long do vegetables actually last when stored in cold temperatures?
The shelf life of various types of vegetables in the refrigerator
Each type of vegetable has different characteristics so that the durability is different.
The shelf life of cucumbers is certainly different from lettuce, garlic is different from ginger, eggplant is different from peppers, and so on.
Here are the durability of several types of vegetables that are commonly consumed when stored in the refrigerator:
1. Green leafy vegetables
Vegetable sheets such as lettuce, bok choy, and cabbage should be washed first, then wrapped in a tissue or clear plastic before storing them in the refrigerator.
This method can make the lettuce last for 5 days, bok choy for 3 days, and cabbage for 1 week.
The same applies to thinner leafy vegetables like spinach and kale.
Wash with running water, wrap or store in a plastic box, then place on the vegetable rack. Both can last up to 3 days in the refrigerator.
2. Green vegetables are not leaves
Leafy green vegetables tend to last longer in the refrigerator because of their denser shape.
Green cabbage lasts for 5 days, while broccoli, Brussels sprouts , long beans, cauliflower hold for 1 week.
The exception is asparagus. These vegetables only last for 2-3 days in the refrigerator.
However, you can keep it fresh by wrapping it in a tissue or storing it in a glass of cold water.
3. Vegetables in the form of fruit
Source: Master Class
Vegetables in this category vary widely. Red, yellow, and orange peppers last for 5 days, while green peppers can last up to 1 week.
Relatives, namely red and green chilies, can last up to 2 weeks.
Vegetables such as eggplant and cucumber last up to 5 days in the refrigerator. Tomatoes can last for 3 days, but the shelf life can be 5 days if stored at room temperature.
Unexpectedly, lemons and limes have a shelf life of up to 3 weeks.
4. Root and tuber vegetables
Root and root vegetables should be stored in a cool, dark, dry place such as a vegetable basket or cupboard.
This method will keep potatoes, sweet potatoes, pumpkin, beets, carrots, and similar vegetables preserved.
Storing these vegetables in the refrigerator probably won't change their shelf life much. Potatoes and pumpkin can last for 5 days, sweet potatoes and carrots 2 weeks, while beets 3 weeks.
5. Stem vegetables and herbs
Storing stalks and herbs in the refrigerator can help them last longer. Basil leaves, spring onions, and chives will last for 3 days.
Parsley and mint leaves can last up to 5 days, while celery will last up to 2 weeks.
Some types of onions also last longer in the refrigerator.
Shallots can be stored for 1 month, while garlic and onions can last up to 2 months. Make sure the onions get good air circulation.
Most vegetables will last longer in the refrigerator. The reason is, quoted from the Institute of Food Technologies page, cold temperatures can prevent the development of putrefactive bacteria.
However, make sure you still pay attention to the condition of the vegetables before processing them.
All the figures above do not have to be absolute standards. Although vegetables can last for days in the refrigerator, do not use vegetables that appear wilted, blackened, or have rotting spots.
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