Simple Hacks to Keeping Fruit and Vegetables Fresh Longer

Apr 7


Isabella Whitmore US

Isabella Whitmore US

  • Share this article on Facebook
  • Share this article on Twitter
  • Share this article on Linkedin

It is good to store fruit and vegetables at home that you can grab anytime you want. However, when not stored properly, this fresh produce can end up in trash instead of becoming delightful juices or salads. Minimize your food waste by learning simple hacks to keeping fruit and vegetables fresh longer.


Throwing away fruit and vegetables because they decay before you had time to eat them is frustrating. It’s a waste of food and money. That is why it is critical to store produce properly to prolong their freshness. Refrigeration is a common method used by many to keep perishable goods fresh for a couple of days. But did you know that there are better techniques to storing fruit and vegetables? And keeping them fresh for 2 weeks or even more.

Although most fruit and vegetables are good to keep in the fridge,Simple Hacks to Keeping Fruit and Vegetables Fresh Longer Articles some are better kept at room temperature. Store properly to last longer and preserve their natural flavors.

Here are some fruit and vegetables that should be kept at room temperature.

Potatoes and sweet potatoes – putting them in the fridge increases their sugar content because their starch converts into sugar at low temperature. It will also cause them to grow sprouts which can alter their taste and scorch when fried.

Watermelons – keeping them at a low temperature for 3 days can cause them to lose their delicious flavors and beautiful red color. They are best to be kept at room temperature to enjoy their sweetness.

Onions and garlics – low temperature will cause them to sprout making them more fibrous and taste slightly bitter.

Cucumbers – they should not be stored below 50-degree Fahrenheit to avoid chilling injuries (damaged cell membranes of fresh produce) which can speed up their decaying process.

Pumpkins – are better kept at room temperature, unless cut, to stay fresh longer.

Unripe tomatoes and peppers – refrigeration slowdown their ripening process. Transfer them inside the fridge when ripened.

Bananas – their skin turns black when exposed to cold temperature and cause the fruit to become overripe fast. Although overripe bananas are good for the health as they are rich in antioxidants, this way of ripening affects their sweetness. It is safe to refrigerate bananas when they are nicely ripened.

Potatoes, sweet potatoes, garlics, onions, and pumpkins can last up to 3 months when stored at a cool, dry, and dark place.

For fruit and vegetables that should be stored in the fridge, it is best to separate each of them in separate containers. This method will prolong their freshness better than just mixing them all in the crisper.

There are 3 reasons why fresh produce should be stored in separate containers. (1) Because some fruit and vegetables are ethylene emitting while others are ethylene sensitives. Ethylene is a natural chemical in some plants that promote ripening. It can cause early spoilage to some produce such as leafy greens, potatoes, and broccoli. (2) To prevent excess moisture which can cause the goods to decay and rot quickly. (3) To prevent fruit and vegetables from drying out as their water content evaporate. Sometimes being in the crisper is not enough for the produce to hold its water content for long especially leafy vegetables.

For best result, place paper towels at the bottom and top of container to help absorb excess moisture from the fruit or vegetable. You can also use a cling wrap or Ziplock bags with few holes as alternatives. The holes prevent excess moisture building-up inside the plastic.