How to Keep Refrigerated Vegetables Fresh and Crisp

Corn should be used on the date of purchase.

Vegetables stay crisp and fresh for longer when they are stored in the refrigerator. The colder temperatures discourage mold and bacteria growth and also prevent spoilage by regulating humidity. Different vegetables need different humidity rates, so make sure to group similar vegetables together to prevent premature spoilage.

Things You'll Need

• Refrigerator thermometer

Instructions

1. Store vegetables in their original packaging. This packaging is specially designed to keep its contents fresh. Wash vegetables right before you use them. If you pre-wash your vegetables and store them in the refrigerator, you run the risk of mold and early spoilage. If you must wash your vegetables before refrigerating them, make sure to dry them thoroughly before putting them in the refrigerator. This will discourage mold growth.

2. Invest in a thermometer for your refrigerator, which will let you know the exact temperature at which you are storing your vegetables. If your refrigerator temperature is above 40 degrees Fahrenheit, your vegetables and other foods may grow dangerous bacteria and mold. If the temperature is below 40 degrees, your food will still grow bacteria and mold, but it will not be dangerous. Keep your refrigerator at an optimum temperature of 34 to 40 degrees, which will slow the onset of mold and vegetable spoilage.

3. Keep your vegetables in crisper drawers, which regulate the temperature and humidity and keep vegetables fresh and crisp. Group vegetables by their humidity and temperature needs. Low-humidity vegetables, such as onions and garlic, can be grouped together while high-humidity vegetables, such as peppers, root vegetables and cucumbers, should also be grouped together. Try to keep your crisper drawers at least two-thirds of the way full, which keeps the temperature and humidity stable.

4. Use vegetables by their expiration date. Broccoli and cauliflower should be used within a week whereas vegetables such as bell peppers, cabbage and celery can be stored in the refrigerator for up to two weeks. Carrots stay crisp for several weeks while more delicate vegetables such as spinach, leafy greens, and salad greens need to be used within several days. Corn should be used on the day of purchase.

Tips & Warnings

• Use your vegetables in a timely manner for a fresh, crisp taste.

• Refrigerator temperatures above 40 degrees Fahrenheit encourage dangerous bacterial growth.

References

• Veggie Venture: How to Keep Fresh Vegetable Fresh Longer
• Dummies: How to Store Fresh Vegetables
• Vegetable Expert: Refrigeration Tips