Different types of vegetables, saving is not the same, the following recommended several common vegetable preservation methods:
Fresh onion
If you bought onion wrapped in plastic bags or placed in the refrigerator, it is easy to stuffy soft, deterioration or germination. If you put the net bag hanging in a cool, dry, well ventilated place, it can be stored for a long time.
Fresh tomatoes
Tomatoes to pick good, no bump off, without using water, directly after the storage bags can be stored in the fridge wrapped.
Fresh melon
Select epidermis intact complete glaucous melon, placed in a cool ventilated place, not directly on the floor mat preferably wood, so fresh for four to five months.
Fresh pumpkin cut after
Pumpkins are cut from the core portion of the melon bad start, so to dig up part of all flesh, and then into the storage bag in the refrigerator to save.
Fresh green onions
Wrapped in paper and then put it into fresh bag, then placed vertically in the refrigerator, so to save time will be longer.
Fresh coriander
Parsley and bind them in small bundles, then wrapped in paper in a circle in a plastic bag, tie the bag loosely, so that parsley root up in a cool place, with food as taken to ensure that parsley is 7 to 10 days fresh.
Fresh garlic
The garlic put net bag and hung in a cool indoor ventilation, can long-term preservation. You can also peeled garlic, processed garlic sealed into the refrigerator, you can use about two weeks.
Fresh spinach
With a watering can spray some water on the leaves, wrapped in paper and then into fresh bag, and then save it in the refrigerator.
Potato Preservation
Potatoes suitable cryopreservation, less than 0 ℃ easily damaged by frost, higher than 5 ℃ Shiyou easy to germinate, sprouted potatoes will produce toxic solanine. Potatoes storage temperature should be noted, the other is to keep the potatoes dry to prevent mildew.
Carrot fresh
Wash the carrots on the soil, dry, wrap with plastic bags in the refrigerator.
Preservation mushroom
It can tie two holes on the mushroom packaging, then placed in the refrigerator to save.
Preservation Radish
Radish roots leaves nutrients will be absorbed, so to total removal of radish leaves, and then save.
Preservation chives
Leek afraid dryness, the newly bought fresh chives with a small Shengkun up, and then down on the roots of the basin can be quit a long time, not bad. You can also use sprayed water into fresh bag wrapped in paper after save.
Cabbage, lettuce fresh
The cabbage cut in half, a piece of food from the outside, the rest of the vegetables into the storage bag and store it in the refrigerator. Lettuce can dish core removed, and then the wet dish towel stuffed at the core so that lettuce absorb moisture, relatively dry paper towel until taken out, will be placed in fresh lettuce bag frozen.
Fresh green pepper
After the wet green pepper will deteriorate before saving do not use water, dry directly into the storage bag and store it in the refrigerator.
Preservation Celery
Celery or celery put a little water in the basin, and then placed in the refrigerator to save, save for a long time. It can also ordinary celery leaves and stems are saved into the fresh bag.
Fresh ginger
Ginger and ginger into ginger, ginger is not suitable for cold storage, can be placed in ventilated place and the sand; ginger, wrap with plastic wrap or paper towels As the refrigerator to save, but also frozen.
Eggplant Preservation
Eggplant can not wash with water, wrap with plastic wrap in the refrigerator to save.
【Precautions】
Save vegetables cold storage temperature is cold, at a temperature between 2-8 degrees. Fresh fruits and vegetables after harvest still life is a living body, in order to carry out the respiration led metabolic activity. Because out of the mother, matter and energy supply disruptions, we can only rely on depleting substances carbohydrates, pectin, vitamins, organic acids and other fruit inside to sustain life, resulting in decreased quality of fruits and vegetables. So it is best to buy the same day, the day finished, higher nutritional value.
