Hardly in demand: tips for the perfect harvest - this is how you store it properly!

Hardly in demand: tips for the perfect harvest - this is how you store it properly!

(RA) In autumn, the harvest time begins, a welcome Phase for many garden lovers to harvest the fruits of their work and to create a healthy stock for the winter months. Dr. Lutz Popp, a horticultural expert from the Bavarian State Association for Horticulture and Landespflege e. V. (blgl), offers valuable advice for the correct harvest and storage of fruit and vegetables to secure the quality of the products.

The ideal time for harvesting vegetables is on a sunny day. Dr. Popp explains that this not only improves the taste, but also increases the vitamin content while the nitrate content is reduced. In order to avoid health concerns, the harvest grade should be brought dry and cool to the warehouse without being washed beforehand. The garden expert emphasizes that outdoor vegetables have a lower nitrate content compared to greenhouse plants, since sunlight helps to reduce nitrate. An increasing vitamin C and E content can also reduce the formation of potentially harmful nitrosamines.

optimal storage conditions

With the fruit harvest, it is just as important to harvest the fruits carefully to avoid damage. Dr. Popp recommends making a cautious tilting movement when picking so that the stem is gently replaced when separating. An intact stem is crucial to prevent pressure points and injuries to the fruit bowl.

There are many options available in the garden for long -term storage of vegetables. Numerous varieties, such as broccoli, celery and kohlrabi, can be left in bed and can withstand frosts up to -7 ° C. Some plants such as kale and Brussels sprouts even benefit from frosty temperatures that intensify their taste. Further winter vegetables such as spinach and lamb's lettuce require a protective covering material under strong frosts.

The storage of vegetables to spring requires cooler conditions. The basement or garages with temperatures from 3 to 5 ° C and a humidity of around 70 to 80 percent are ideal. Before storage, the leaves should be removed for certain types of vegetables such as beets to avoid a wither. Fortunately, modern storage methods such as earth rents are also suitable, which, thanks to lower temperatures and high humidity, offer optimal protection against external influences and protect the bearing from moisture and dry conditions.

preservation methods

The most proven preserving methods include drying and freezing. Dr. Popp emphasizes that the preservation of nutrients is decisive when drying. The temperature should be between 30 and 50 degrees. Another proven method is the deep freezing, in which almost all ingredients and flavors are preserved. For this it is important to use fresh and high -quality food that is thoroughly cleaned, crushed and blanched.

fermenting and inserting are also valued preservation techniques. The insertion of vegetables is inserted into vinegar, which kills many bacteria through its acid and thus inhibits the growth of other microorganisms. Fermentation, in which the vegetables form lactic acid, which not only extends the durability, but also increases the vitamins and influences the intestinal flora positively.

With these tips from Dr. Popp can be optimally harvested, stored and preserved, which means that both the harvest time and storage storage are efficiently designed. Further information and specific instructions can be found in the report on regio-aktuell24.de .