Tomato alarm: This is how ethylene endangers your fresh vegetables!

Tomato alarm: This is how ethylene endangers your fresh vegetables!

food waste is a widespread problem that is often reinforced by incorrect storage of fruit and vegetables. Gas ethylene is a decisive factor in the durability of fresh vegetables. This mature gas accelerates the ripening process of many vegetables, which leads to a faster spoilage. High amounts of ethylene produce in particular and should therefore be kept separately from the rest of the vegetables. Experts advise not to store tomatoes in the refrigerator, as this can lead to aroma loss and glassy areas, as vienna.at reports.

The right storage can not only preserve the freshness of the food, but also save money and thus contribute to reducing food waste. Of course, ethylene is produced by many fruit and vegetable varieties, including apples, pears and melons. These fruits can affect the maturation of other products. It is therefore advisable to keep fruit and vegetables separately to avoid unwanted maturation processes.

The challenges of storage

The metabolism of fruit and vegetables continues after the harvest: plants absorb oxygen and release carbon dioxide, water and heat. This process, known as respiration, leads to maturation, fermentation and finally perishable changes. In this context, ethylene is an important player because it is considerably accelerating the maturation process, how [DLG.ORG] (https://www.dlg.org/mediacenter/alle-peppertenwissen/feensmittelstechnology/dlg-expertenwissen-07-2018-beserung-der-haltklicht-bst-und-gemuese-through-packing technologies) explained.

Another problem is that cut vegetables and salads have a higher risk of microbial spoilage. These foods spoil faster because the sensitive cell structures are damaged, which creates an ideal breeding ground for microorganisms. In order to optimize the durability of fruit and vegetables, ideal storage conditions are crucial. These include cool, moist and dark places, especially for long -term storage products.

optimal storage techniques

The storage requirements vary greatly. Some foods should be stored in the fridge, while others cannot tolerate it. For example, many vegetables, including broccoli and cucumbers, are sensitive to ethylene and should be kept away by ethylene -producing fruits. An ideal relative humidity of 85-90 % also contributes to the longer freshness of fruit and vegetables, such as the BMLUK emphasizes.

To ensure the best storage, the following practical tips should be observed:

• fruit should always be stored separately from vegetables.
• food should be kept in closed containers, especially in common warehouse areas.
• Regular ventilation helps neutralize unwanted smells and harmful gases.

The right storage and understanding of how ethylene works can make up the difference between fresh and spoiled vegetables. By adapting our warehouse methods, we can not only improve the quality of our food, but also make an important contribution to reducing food waste.