Before coronavirus quarantine: Learn how to extend the shelf life of fruits and vegetables
Perhaps, a recurring question these days because of the quarantine that many people live in Chile, has been how to keep fruits and vegetables fresh for longer periods. The answer was given by post-harvest specialist from the Institute of Agricultural Research (INIA), Bruno Defilippi, who has spent years studying this topic, not only to supply the domestic market but to export to increasingly distant destinations.
“The implementation of simple practices such as avoiding damaging a live product such as fruits and vegetables and having clear fruit and vegetable storage temperatures at home is the starting point. For example, in the case of avocado, a generally high-priced product these days, it can be kept in the refrigerator at 5 ° C without affecting its texture and flavor, ”explained the INIA Researcher La Platina.
On the other hand, he added, tomatoes should be kept at room temperature in a cool place so that they do not suffer the effects of low refrigerator temperatures, which translate into changes in the characteristic flavor of this fruit. While another general practice in the care of leafy vegetables - such as lettuce, chard, broccoli or basil - is to try to keep them in containers that prevent dehydration or water loss from these products. For example, using perforated bags that have a level of ventilation or opening. "With this it is possible to extend the shelf life of vegetables, maintaining a good appearance and its organoleptic characteristics," he said.
Regarding the fruits most consumed by Chileans at this time, such as grapes, apples, pears or kiwifruit, care begins from the moment of purchase, choosing fruits that do not present external damage such as wounds, blows or rots, since these will directly affect its duration in the home.
"When buying, whether in a supermarket or fair cart, do not overfill them with products avoiding causing damage by hitting it. Once at home, distribute the fruits between the refrigerator and a cool place in the house, allowing them to be consumed as needed. Practically all available fruits tolerate a temperature of 5-6 ° C that refrigerators have, the only exception being the banana or banana that is preferable to keep out of the refrigerator. In case of preparing fresh fruit salads (fruit salad or tuttifrutti), wash the fruit well before cutting it and immediately before consuming it, and for a longer duration add a few drops of lemon or orange to prevent the apple or banana from changing. of color ”, detailed Defilippi.
Another of INIA's post-harvest specialist advice was related to the time and type of products that can be frozen. Unfortunately, most households do not have adequate space to freeze large amounts of products, so they are usually destined for products of animal origin. However, having enough freezer space is a good opportunity to freeze fresh, prepared products.
“In general, a large number of products can be frozen, but keeping in mind that almost everything that is frozen is to be consumed cooked or processed after defrosting. Avoid freezing some such as celery, cucumber, lettuce and cabbage, since, given their characteristics, usually with this process they lose their texture once defrosted. In another case, like broccoli, it is advisable to bring it to a boil and then cool it in water and dry before freezing. This home treatment, apart from maintaining the characteristic flavor, will maintain the green color once thawed. As a general rule in products to freeze, use clean and dry products, and leaving them in a container (bag or plastic container) with the least air space inside, and do not forget to put the date on which the product entered the freezer ”, advised.
A key aspect for fruits and vegetables is to keep a refrigerator in top condition. The first thing is not to overfill the interior of the refrigerator, since the air inside requires proper movement to eliminate the heat of the product, and in this way cool the fruit or vegetable to the temperature of 5 ° C in the shortest possible time.
A second practice that should be routine in any home is to keep a refrigerator clean and hygienic, since the main source of contamination is bacteria rather than viruses. For this, it is enough to prepare a chlorine solution (1 tablespoon in approximately one liter of water) and clean the surface well. Lastly, it is important to avoid “cross contamination” between products, especially between those of animal origin (beef, chicken, pork, seafood) and of vegetable origin, such as fruits and vegetables.
"It is not superfluous to mention that probably the simplest but most difficult practice to carry out under current conditions is to buy the amount that is really needed, considering the size of the family group," said the professional, who added that, in In case of having excess products, the person should be alert to changes in color and appearance, which is one of the most practical indicators of deterioration. "The easiest thing will be to share them with family or neighbors to avoid deterioration. Of course, maintaining the rules of distancing suggested by the authorities to avoid the spread of Covid-19, "he said.
Causes of food waste
As for the causes of food waste, they are mostly biological, including waste caused by decomposition, and can also be physical due to mishandling of the product, causing dehydration and damage. "Both the physical and biological causes are closely related to logistical problems, be it the effect of the lack of infrastructure to maintain the ideal conditions for the storage and transport of fruits and vegetables or the significant distances required to reach the centers of distribution or final consumption, even within the national territory ”, details Defilippi.
This is an important issue that not only applies to the export of products to distant markets such as Europe or Asia, but also locally due to the important distances between the centers of production and consumption. In this sense, it is important to note that, in Chile, 28% of food loss would be the responsibility of consumers themselves and 72% occurs in previous stages related to the agricultural process in the value chain (handling, storage, production, distribution and processing).
"While farmers, along with the public and private sectors, are looking for solutions to minimize losses in the field and in distribution channels, we must not neglect the role of consumers. We need to provide information to help them avoid food loss, especially in relation to how to keep fruits and vegetables fresh for longer periods, ”says INIA specialist La Platina, who for years has led various studies to tackle this problem, providing not only technological solutions but also spreading knowledge.
More details about the INIA Postharvest Unit can be found in the following video or in the INIA Digital Library, where there is technical information on the subject.
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