Storing vegetables

If you store vegetables correctly as soon as you buy them they will keep fresh for longer. For example, refrigerate greens and store potatoes in a cool, dark place.

Don't over-pack your refrigerator or chiller; air must be able to circulate otherwise hot spots will develop.

Refrigeration slows down the colour changes that happen when vegetables ripen and age. Most vegetables should be stored at 1°C. The low temperature slows down micro-organism activity and reduces deterioration caused by chemical and biological reactions. For example, sweetcorn may lose 50% of its initial sugar content in a single day at 21°C, while only 5% will be lost at 0°C.

Keep your storage areas clean because vegetables that are too ripe or have gone off release ethylene and this affects the quality of produce stored in the same area.

Ethylene accelerates ripening and deterioration of produce. Vegetables, including rhubarb, are sensitive to ethylene but fruit, including avocados, produces ethylene. Do not store together, however, if this is not possible, make sure the storage area is well ventilated.

Vegetables need to breathe – they are living organisms and will deteriorate if not kept in the right conditions. When they breathe (respiration) they use stored energy which reduces their overall goodness. Vegetables that breathe faster, perish faster.

Micro-organisms will cause vegetables to decay if the right conditions of warmth and humidity exist. You can reduce respiration (breathing) by refrigerating your vegetables.

Freshness lost through transpiration causes wilting and shrivelling. Moisture losses of between 3-6% will cause a marked decrease in quality for many vegetables.