Keeping Fruits and Vegetables Fresh Longer

Keeping Fruits and Vegetables Fresh Longer
Published On:July 26, 2018 Revised On:December 27, 2023

The significance of freshness in fruits and vegetables cannot be overstated. Nevertheless, the longevity of even the freshest produce can be compromised if not handled properly. This article aims to guide selecting and preserving various products, ranging from leafy greens to root vegetables, cabbages, squash, and onions.

Characteristics of Fresh Leafy Greens

Leafy greens are characterised by their high water content and delicate nature. They are highly perishable and require special care to maintain freshness. Fresh leafy greens should have vibrant colours, crisp texture, and no signs of wilting or browning. When selecting fresh leafy greens, look for full leaves free from discolouration, mould or insect damage.

Store leafy greens in a cool, dry place with good airflow to keep them fresh. Avoid washing them until just before use to prevent excess moisture from causing decay. Leafy greens can be stored in a sealed plastic bag or container to help manage moisture levels.

One unique characteristic of some leafy greens, such as spinach and kale, is their high oxalate content. Oxalates can bind with specific nutrients in the body and reduce their absorption. However, this does not mean these greens are unhealthy, as they still provide valuable vitamins and minerals when consumed in moderation.

Characteristics of Fresh Root Vegetables

Fresh root vegetables, cabbages, squash, and onions exhibit unique characteristics indicative of their freshness. A few notable features such as texture, colour and smell are distinguishing elements that can help identify fresh produce.

Characteristics Freshness Indicators
Texture Firm to the touch and not soft or spongy
Colour Bright and consistent throughout without blemishes or discolouration
Smell Mild with an earthy scent


In addition to the above characteristics, some vegetables, such as onions, can induce tears while being cut. This is a good indicator of their freshness due to the release of sulfur gas during the chopping process.

Storage Recommendations

In this section, we’ll look at three factors that can help extend the lifespan and reduce food wastage when storing fruits and veggies: temperature, ethylene and airflow.

Ideal Temperature Range

Maintaining the ideal temperature range for each product reduces spoilage rate while controlling ethylene levels and ensuring proper air circulation minimises ripening or decay.

Below is a table showing optimal storage conditions for different types of produce:

Produce Temperature Range Ethylene-sensitive Airflow
Leafy Greens 32°F to 36°F (0°C to 2°C) Yes High humidity and good air circulation
Citrus Fruits 30°F (-1°C) No Adequate to support their weight
Apples 32°F to 40°F (0°C to 4.4°C) Some Types Low
Tomatoes Above 50°F (10°C) Yes Restricted


Certain fruits and vegetables, such as potatoes and sweet potatoes, should not be refrigerated. Refrigeration can cause the starch in these tubers to break down, resulting in an unpleasant sweet taste and a grainy texture. To prevent this from happening, store them in a cool, dark place with relatively high humidity.

Other root vegetables like carrots and beets may also lose their flavour when refrigerated for an extended period. Remove the leafy tops before storing them for a longer shelf life. For shorter-term storage, keep them loose in the drawer.

The following table provides storage recommendations for other roots and tubers:

Produce Storage Recommendations
Beets Store in a perforated plastic bag in the refrigerator for up to two weeks.
Carrots Remove leafy green tops, then store them in a sealed plastic bag in the refrigerator for up to one month. Carrots can also be stored loose in the crisper drawer for short-term use.
Turnips/Rutabagas Store in a perforated plastic bag in the refrigerator for up to one month.


Do not wash vegetables before storage because wet produce encourages bacteria growth. Instead, allow them to stay dry until ready to use them. Avoid storing these vegetables in plastic bags as they can cause moisture buildup. Instead, store them in an open container or a reusable mesh bag that allows airflow around the produce.

Short Term Storage

Storing loose produce in the crisper drawer is ideal for shorter-term storage purposes. It helps to keep fruits and vegetables fresh for a longer time and prevents spoilage. To ensure optimal storage, use the following tips:

  • Wash produce before storing to remove any dirt and debris
  • Avoid overcrowding the drawer, as it can restrict air circulation
  • Keep the humidity level in check by keeping a damp cloth or paper towel in the drawer
  • Store hardier produce like bell peppers, carrots, and celery at one end and leafy greens at another to prevent damage
  • Sort produce based on their ethylene levels to avoid spoilage. For instance, keep apples separate from strawberries
  • Check regularly for any signs of decay or spoilage and get rid of them promptly

Separate Ethylene Producing fruits

Always keep these vegetables from fruits producing ethylene gas, such as bananas or apples. Ethylene can cause rapid ripening and spoilage of produce. Ethylene-sensitive produce should be kept separate from items that emit the gas as it accelerates ripening.

  • Store ethylene-emitting fruits and vegetables, such as apples, bananas, avocados, and tomatoes, separately from sensitive produce like leafy greens, broccoli, and carrots.
  • Keep potatoes and onions separated. Onions release ethylene which can accelerate potato sprouting.
  • Use ethylene absorbers

Using Ethylene Absorbers

Using ethylene absorbers can help extend the shelf life of fruits and vegetables by reducing the levels of ethylene gas in the storage environment. Ethylene is a naturally occurring hormone many fruits and vegetables release as they ripen. While it promotes ripening in some products, it can also accelerate the ripening and decay process in ethylene-sensitive items.

Ethylene absorbers help preserve food by removing ethylene from the air surrounding the produce. By reducing ethylene levels, these absorbers can slow the ripening process and extend the freshness of fruits and vegetables. This can be particularly useful in environments where different products are stored together, as it helps prevent premature spoilage.

Using Sealed Containers for Refrigerated Produce

Refrigerated produce is prone to moisture and deterioration, leading to a shorter shelf-life. Sealed containers can help regulate humidity levels, keep out excess air and contaminants, maintain temperature consistency, and prevent microbial growth for longer-lasting fresh produce.

Sealed containers allow refrigerated produce to stay fresh longer without losing moisture or quality. It is also easier to organise them within your fridge’s limited space. Look for clear plastic containers with airtight lids with snap clasps or silicone seals around their edges. Ensure they are easily stackable to maximise space efficiency.

Allow Air Circulation for Room Temperature Produce

When keeping room temperature produces fresh, adequate air circulation is essential. The poor air supply can cause the fruits and vegetables to wilt, decay and eventually become unfit for consumption.

  • Store fruits and vegetables in an open basket or mesh bag
  • Avoid overcrowding and stack fruits and veggies loosely
  • Keep them away from direct sunlight or heat sources
  • Clean the products regularly, as dirt can trap moisture
  • Remove any spoiled items immediately as they generate heat and release harmful gases
  • Use a fan or keep a window open to encourage air movement in the storage space

Remember, each fruit or vegetable has different ripening processes, so checking them periodically is essential. Some may require refrigeration, while others do not. While storing produce with good ventilation helps prolong its life, room temperature could still accelerate the decaying process.

In some cases, altering humidity levels can also impact freshness. For example, when mushrooms are stored in a moist environment, such as in a plastic container, they will develop mould quickly.

When in Doubt, Throw It Out

If there are doubts about the freshness of fruits and vegetables, it’s best to be cautious and dispose of them properly. Discarding possibly spoiled or expired produce reduces the risk of foodborne illness and wastage. It’s important to inspect all fruits and vegetables for signs of spoilage before using them, such as changes in colour, texture, odour, or moisture.

If you see any mould or bacterial growth on fruits and vegetables, it’s time to throw them away. Additionally, if fruits or vegetables are mushy or wilted, they have likely been sitting around for too long. When in doubt about a particular item’s freshness and overall quality, disposing of it is better than risking unpleasant consequences.

Below is the summary chart for reference below:

Produce Optimal Storage Shelf Life
Apples 30-35°F 2-4 weeks
Berries 32-36°F 2-5 days
Broccoli 32-36°F 5-7 days
Carrots 32-36°F 4-5 weeks
Lettuce 32-36°F 5-10 days
Oranges 38-48°F 3-4 weeks


Keep produce away from direct sunlight and minimise surface contact with harmful bacteria. Poor storage and unripe selection can also lead to oxidation, resulting in undesired texture and taste. Ensuring produce is consumed within the recommended timeframe can reduce incidences of food waste while promoting a healthier lifestyle.


Look for leafy greens with firm leaves and no signs of wilting or yellowing. For root vegetables, choose ones that feel firm and are heavy for their size. Avoid produce that has bruises, cuts or mould.

To ensure proper storage, keep leafy greens fresh by storing them in airtight containers along with a paper towel to absorb excess moisture. Store potatoes and other root vegetables in a cool, dark place with high humidity. Most fruits and vegetables can be refrigerated, but separate ethylene-producing items from those sensitive to them.

To minimise food waste, trust your judgment when assessing freshness. If in doubt, it’s better to discard the item—Maximise freshness by starting with fresh produce and following the recommended storage methods.