Ask Transylvania County Extension: making free produce last longer

Erin Massey

Hi N.C. Extension: With farmers markets in full swing and food prices so high, I want to know some storage tips and tricks to help my fresh produce last longer. Do you have any suggestions?

Massey: Food preservation is somewhat of an art form within state extension offices. Options there include freezing, canning or dehydrating. Not ready to take up pressure canning yet? Let's explore some tips to simply be able to enjoy the fresh produce while it is fresh.

Keep perishable items cold. Berries, lettuce, mushrooms and herbs should go straight to the fridge after purchase. This will delay aging and keep bacteria and fruit flies away for a little bit longer. Make sure your refrigerator is operating below 40 degrees to keep away any unwanted pathogens. Store items wrapped or covered if possible, this will prevent moisture loss and absorption of odors. Also consider space in the fridge, if it is packed too full proper air circulation and refrigeration can't happen.

Not all produce does better in the fridge. Onions and potatoes do better in cool, dark and dry places, but should not be stored together. These circumstances fit spuds for multiple reasons. First off, onions and potatoes will sprout in warm moist locations. On the other hand conditions that are too cold can cause starches to breakdown in these foods, changing the taste. Tomatoes will also change in cold temperatures and take on a mealy texture, but will last longer in the fridge as the cold will decrease the ripening effect of ethylene gas.

Ethylene gas could be your problem all along. Ever wonder why bananas turn brown so quickly? The culprit is the emittance of ethylene gas, or the ripening gas. This chemical is so effective and safe, it can be used to treat unripe fruit and vegetables to make them ripen faster. Apples, bananas, tomatoes, avocados, figs, nectarines, pears, peaches and cantaloupe all emit ethylene gas. So if you don't plan to eat something quickly, keep these items isolated in the kitchen. This can also work in reverse. If you want an item to ripen faster, keep it in a paper bag with another ethylene producing item in order to trap the gas. Never be afraid of purchasing an unripe avocado again!

There are some foods that just have a short life span. These you’ll want to eat quickly or freeze for later. There are also produce items that seem to outlast the others. So smart shopping would involve buying some of each, and planning the week by consuming the most perishable first. This is a great method to reduce food waste. See the list below.

Long Shelf Life: apples, pears, beets, carrots, garlic, onions, potatoes, winter squash

Short Shelf Life (a couple days): apricots, blackberries, raspberries, strawberries, sprouts, corn, cucumbers, eggplant, green beans, leafy greens, lima beans, mushrooms, peas and summer squash

Erin Massey in Transylvania Counties’ Family and Consumer Science Agent (FCS). She provides families and community members with workshops, classes and demonstrations related to food and nutrition. Massey's expertise ranges from food safety and cooking skills to specific dietary restriction and disease specific nutritional needs.

Have a nutrition or other food-related question? Ask Erin at (828) 884-3109 or visit www.transylvania.ces.ncsu.edu/ for current news and ongoing classes within Transylvania County Extension.

Erin Massey

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