HELPFUL TIPS FOR YOUR EVERT FRESH PRODUCTS
     
   
 

Temperature
     
  When it comes to optimum temperature for keeping produce fresh all are definitely not created equal! (Please see accompanying chart.) While apples and grapes are very comfortable at 34 degree F , Squash and spinach prefer 55 to 60 degrees F and will suffer greatly from temperatures below 50F. Chill sensitive produce like cucumbers and egg plant will be ruined completely within hours in a fridge that maintains a 45 degree F temperature. 72 degree room temperature will be equally as damaging not to mention the 100 degree F plus temperature reached in a parked automobile. Excessive heat or cold causes produce to stress and expire what is called damaged ethylene gas at 10 times the normal production rate cutting storage life from weeks to hours!
     
     
     
 

Gases
     
  The silent killer for anything coming from a root system, Ethylene gas is manufactured by the produce itself starting with its removal from the mother plant . This also includes everything from roses to pine trees, which explains why many gardeners and florists use the Green Bags for extending shelf life/ freshness of cut flowers! Many plant seeds are stored and shipped in green bags for this same reason. The Green Bags are impregnated with a natural mineral that adsorbs ethylene and other gases ( excessive oxygen also shortens produce life as does carbon dioxide)

Basically limiting these gases ability to function normally cuts enzyme production and extends freshness, all without introducing potentially harmful chemicals.

Bruising, cutting, removing leaves, excessive light, excessive heat or cold , age and mildew all cause accelerated ethylene production therefore a shorter shelf life. Gases produced by other produce or sources such as exhaust fumes are just as detrimental. Up scale produce shipper/packers in the USA use electric fork lifts to prevent this type of damage, sadly many do not! If possible Ethylene producers and limited ethylene producers should be stored in separate

Fridges or at least separate drawers in the same fridge. All should be separated by Green Bags!
 
 
 

Moisture
     
  Moisture is a necessity for plant growth and the freshness of picked produce. Excessive moisture, especially that from a water faucet, introduces bacteria and in many cases harmful chemicals to other wise healthy fruits and vegetables. Mildew is a bacteria culture growing on produce , fed by excessive moisture. Moisture can come from many sources rain prior to picking, washing prior to shipping, water misters in the market or washing prior to storage in the fridge to mention a few. Excessive moisture over a long period of time promotes bacteria growth and affects the cooling process, all of which will promote stress and delete freshness. Two common causes of excess moisture on produce in the home are refrigerators with low Freon levels and a 72 degree bag of produce placed in a 45 degree fridge. Known as condensation build up 101! If everything in a fridge is a little moist, check the Freon level. An organic coffee filter or paper towel can be placed in the bag for a few days to soak up excess moisture. Be sure to exchange the original green bag with a dry green bag when towel is removed. Usually 24 hours will is all that is needed for this easy fix!
 
 
 

Light
     
  Direct light, like moisture, is very important for healthy plant growth however very detrimental to storage of most ripening produce. Direct light shining through a plastic or glass surface can raise temperatures on the contents by several degrees . Light also disturbs the dormant state needed for extending shelf life, prompting more ethylene production.
 
 
 

Age
     
  When removed from the root system /food source many types of produce begin manufacturing ethylene gas. This gas allows the production of an enzyme which basically allows the produce to self absorb/rot . As this damages more tissue more gas is produced (see #2 Gases) accelerating the rotting process . Like the old saying “ a bad apple will ruin the barrel”! Placing a fresh apple in close proximity of an older or otherwise damaged apple will shorten the life of the fresh apple, usually within a few days of the older. Types of produce that are not large manufactures of ethylene gas( see chart on ethylene production) are very susceptible to ethylene and other gases. These should be stored separately by type and age in Green bags. Never place the produce you buy this week in the bag with the produce you bought last week, even if they are the same otherwise!!
 
 
 

Handling
     
 

Winter produce:


Special handling is required for most produce found in stores during winter months. This is due to age and handling. Winter produce in North America is grown in other countries Argentina, Brazil, Chile, China and The Netherlands to mention a few. Produce from these countries are generally more than double the age of produce grown locally. The handling procedure of most are not as modern and produce is handled more . Shipping distance alone causes bruising and stress not to mention temperature variations . Water is sprayed on aging produce to prevent drying and to give a fresh appearance. Bacteria has had more time to grow into algae and mildew. Bottom line the fresh peaches you just brought home are two to three weeks older than those you purchased in July. They are heavy with moisture and covered with bacteria that is a few hours from becoming a beautiful mildew garden! All have been subjected to damaged Ethylene gas from age and fellow peaches that were dropped and bruised during transit. All is not lost and these peaches should be consumed as soon as possible. The following procedures should double their shelf life even though it may be only a few days!

A: Clean produce with a produce spray that illuminates bacteria growth.


B: Hand dry as much as is possible


C: Place produce along with Organic coffee filter or paper towels into a fresh dry Green Bag


D: Place in fridge at optimum storage temperature(see chart)


E: Check after a few hours and repeat C and D until excess moisture is gone
 
 
 

Remember: Dry, Dark & Cool
     
  If you drop, cut, squeeze , carry or transport produce in any way different from other produce even picked from the same tree at the same time! DO NOT STORE IT IN THE SAME CONTAINER!

Over Cooling produce is just as Harmful as over heating

Tap water is usually loaded with bacteria but so is the air . If you intend to keep produce for an extended period of time you must address the bacteria issue or mildew will grow.