PRODUCE SAFETY — Extension experts say it is important to store fresh produce correctly and only wash it right before preparing to eat it, as excess moisture can cause produce to deteriorate faster. (UADA graphic.)
LITTLE ROCK — Fresh produce is highly perishable, but proper washing and storage can help make it last longer, saving money and reducing waste.
A pair of hands holds a bundle of fresh broccoli under a stream of running water coming from a sink faucet.
Quad Whitson, extension culinary nutrition and food safety program associate for the University of Arkansas Division of Agriculture, said that according to the U.S. Food and Drug Administration, about 30 to 40 percent of the food supply in the United States is wasted each year.
“Taking simple steps to store produce correctly can help families reduce waste, stretch their grocery budget, and keep food safe and of better quality for longer,” Whitson said.
Sarah Bakker, extension local food program lead for the Division of Agriculture, said proper storage also leads to better tasting produce.
“It keeps fruits and vegetables tasting better,” Bakker said. “Nobody wants slimy greens, moldy berries or rubbery carrots two days after buying them.”
Wash produce wisely
Bakker said fresh produce should be washed before it is eaten, cut, peeled or cooked.
“The best practice is usually to wash produce right before use rather than before storing it, since extra moisture can make many items spoil faster,” Bakker said. “To wash produce safely, rinse it under clean, cool running water and gently rub with your hands.
“For firmer produce, such as melons, cucumbers, carrots or potatoes, a clean produce brush can help remove visible dirt or debris,” she said.
Washing produce with inedible outer peels or rinds is still important, Bakker said, because a knife can transfer contamination from the outside to the inside when cutting.
“Leafy greens may be an exception and can be washed before storage as needed, but they should be dried very well before going into the refrigerator,” Bakker said. “Greens labeled as ‘pre-washed,’ ‘triple-washed’ or ‘ready-to-eat’ do not need to be washed again.”
If harvesting from your own garden, brush off visible dirt before storage, but save the full washing step until you are ready to use it, Bakker said.
“Avoid soaking produce in the sink,” Bakker said. “Home sinks can carry contamination, so if soaking is needed to loosen dirt, use a clean bowl and follow up with a rinse under running water.”
No soap necessary
Bakker said it is not recommended to use soap, bleach, detergents or other household cleaners on fresh produce. Clean, running water, gentle rubbing, drying and proper storage are the recommended steps.
“Vinegar rinses are popular online, especially for berries, but they are not necessary for routine washing and are not considered the standard home food-safety recommendation,” Bakker said. “Vinegar should not be treated as a sanitizer or as a way to make contaminated produce safe.”
Proper storage
Whitson said there are a few factors that influence how long fruits and vegetables stay safe and fresh, including “the condition of the produce when purchased, temperature, airflow, humidity, and whether the item produces or is sensitive to ethylene gas.”
“Ethylene is a natural, odorless and colorless plant hormone that helps trigger ripening,” Whitson said. “High-ethylene-producing foods, such as apples, avocados, bananas, melons, peaches, pears and tomatoes should be stored separately from ethylene-sensitive items, such as broccoli, cabbage, cauliflower, leafy greens and lettuce, because ethylene can cause them to ripen or deteriorate more quickly.”
Whitson said improper storage can also increase cross-contamination if fresh produce is stored next to or below raw meat, poultry or seafood. Produce that will be eaten raw should be kept separate from these foods and from utensils or surfaces used to prepare them, he said.
To refrigerate or not?
Perishable produce should be stored in a clean refrigerator at 40 degrees Fahrenheit or below, Whitson said. All produce that is purchased pre-cut, peeled or packaged should be refrigerated.
Berries, grapes and cherries can be stored in a standard household fridge. Whitson said that for berries, it is a good idea to remove any spoiled, moldy or crushed berries before storing, because “damaged berries can cause the rest of the container to deteriorate more quickly.”
Bakker said that generally, the plastic clamshell container that many fruits come in works well for storage.
“Those containers are designed to protect delicate fruit and allow for some airflow,” Bakker said.
Some vegetables, including leafy greens, broccoli, cauliflower, cabbage, carrots, celery, mushrooms and peppers should also be kept in the fridge, Bakker said.
Some produce, including tomatoes, bananas and whole melons can be kept at room temperature until ripe, while others can be stored in the fridge after ripening on the counter, including avocados, peaches, pears and kiwi.
Bakker said potatoes, sweet potatoes, onions, garlic, winter squash and pumpkins should be stored in a cool, dry, well-ventilated space.
“Avoid storing potatoes and onions together — they make each other spoil faster,” she said.
What about herbs?
Tender herbs, such as parsley, cilantro, mint and dill, often last longer if the stem ends are placed in a small amount of clean water, like cut flowers, with their leaves kept dry, Bakker said.
“Basil is cold sensitive and will turn black if stored in the fridge,” Bakker said. “It is best to be kept stored in a vase of clean water at room temperature.”
Woody herbs, including rosemary, thyme, oregano, sage and lavender, can be wrapped in a slightly damp — not soaking wet — paper towel and stored in the fridge, Bakker said.
For more information, visit the Food Safety page on the Cooperative Extension Service website or contact your local county extension office to talk to a county agent about current food safety information.