Recently, large-capacity refrigerators and freezers have unexpectedly become popular. On the Internet platform, there are also many "popular science" teaching how to use refrigerators to keep vegetables fresh.

So, how to keep the freshest vegetables in the refrigerator?

The reporter learned from the Jiangsu Academy of Agricultural Sciences that the agricultural product preservation technology and equipment innovation team of the Agricultural Facilities and Equipment Research Institute of the academy and the agricultural science popularization innovation team have randomly purchased 20 kinds of vegetables, and scientifically classified them, using experiments to tell everyone, refrigerators How to "keep fresh" vegetables in it is more scientific.

　　Yangzi Evening News/Ziniu News reporter Yu Dandan

　　Required group:

　　Green leafy vegetables, tender stem vegetables (asparagus, toon, etc.), flower vegetables (broccoli, cauliflower, etc.), edible mushrooms (except straw mushrooms)...

　　Expert reminder: Researcher Li Pengxia, deputy director of the Agricultural Facilities and Equipment Research Institute of the Provincial Academy of Agricultural Sciences and head of the agricultural product preservation technology and equipment innovation team, told reporters: these vegetables still need to be paid attention to during the preservation process: First, please put a fresh-keeping bag on Put it in the refrigerator; second, it is best not to wash it before storage, because the high humidity environment formed after being wet with water will accelerate the deterioration of vegetables.

Third, even if there is a refrigerator to protect the body, these vegetables are relatively delicate, and the moisture and vitamins are easy to lose. The storage time should not be too long, about 3 days is appropriate.

　　Not long-term release group:

　　Eggplant, cucumber, pepper, green beans, pumpkin, sweet potato...

　　Experts remind: these are not suitable for long-term storage in the refrigerator, because they are all "cold-sensitive vegetables", "just like girls in the south can't stand the cold in the north, they are very sensitive to low temperature", the temperature of ordinary refrigerators is 0 ~4℃, such a low temperature environment will greatly reduce its quality and appearance, this phenomenon is called "chilling damage".

Li Pengxia said that bananas in the refrigerator will turn black when they are taken out, which is also due to cold damage.

The phenomenon of chilling injury is more obvious in tropical fruits such as bananas and mangoes, so tropical fruits are generally not suitable for refrigerators.

　　The suitable storage temperature for these vegetables are: cucumber, eggplant: 8-10℃; green pepper: 7-9℃; pumpkin: above 10-15℃; sweet potato 10-14℃.

It should be reminded that it is also recommended to pack it in a fresh-keeping bag without putting it in the refrigerator, and it can be put in the refrigerator for a short period of time when the summer is hot!

　　Here, I want to specifically take out the tomato and say: Tomato is a special existence. Tomatoes in the green ripening stage are suitable for storage at above 10°C. At this time, if you force them into the refrigerator, they may not ripen.

The suitable storage temperature for mature tomatoes is 3~8℃, and it can be refrigerated in a refrigerator at 4℃ for a short period of time, but the time should not be too long, otherwise the umami will be lost, and freeze damage and rot will occur.

　　Groups that can be placed or not placed:

　　Onions, potatoes, radishes...

　　These are all shelf-stable vegetables and can be kept at room temperature for a short period of time, and can also be placed in the refrigerator if there is sufficient space in the refrigerator at home.

The long-term storage temperature of potatoes is 1~3 °C, and the maximum should not exceed 5 °C, otherwise it is easy to germinate.

　　A few questions:

　　1. How to keep the vegetables in the refrigerator fresh?

　　Unlike meat, fruits and vegetables are still living organisms after being harvested, and continue to undergo a series of physiological and biochemical changes.

"It breathes just like us. For fruits and vegetables that have left the soil to supply nutrients, every breath is at the expense of consuming energy and nutrients in their own bodies, making the fruits and vegetables lose weight, gradually aging, and eventually dying. "Researcher Li Pengxia said that here, it needs to be emphasized that we recommend that you eat all vegetables as soon as possible, after all, freshness is the best.

Leafy greens should not exceed 3 days, and other vegetables are best eaten within 1 week.

　　If the veggies are drooping and wilting visible to the naked eye, it's time to throw them away!

If you are really reluctant, then you basically eat fiber, and don’t force it for nutrition.

　　If there is mildew, there is nothing to discuss, please throw it away without hesitation!

Don't even think about scooping up the moldy parts, because at this point, in the microscopic world you can't see, the mycotoxins produced by the mold may have spread to other parts of the vegetable.

　　In order to prevent cross-contamination and odor, never let vegetables "streaking".

Use plastic wrap or plastic wrap for vegetables.

"The emphasis here is on 'fresh-keeping bags', not supermarket plastic bags, because only the fresh-keeping bags are developed with air and moisture permeability and fresh-keeping capabilities in mind."

　　Families with conditions can wrap vegetables with a layer of non-woven paper or paper towels with better water absorption to prevent "condensation" and prolong the shelf life of vegetables.

Avoid squeezing, put it flat in the refrigerator, avoid the inner wall of the refrigerator to prevent frostbite.

　　2. Why do some dishes go bad even if the fresh-keeping bag is well wrapped?

　　Experts said that, in fact, this is still related to the respiration of vegetables.

Different types and varieties of vegetables have different breathing intensities, some like "big panting", some are born with small "lung capacity", some like more oxygen, and some like more carbon dioxide... Therefore, a single type of household fresh-keeping Bags are not omnipotent, and sometimes long-term unreasonable use will aggravate the loss of vegetables.

　　Li Pengxia said that, just like when we breathe in the glass in winter, it will get foggy, and the phenomenon of "condensation" will appear during the storage of vegetables.

If there is a serious drop of water droplets or an odor, it may be caused by the mismatch between the packaging material and the breathing characteristics of the vegetables.

　　Although the water droplets are small, the lethality is very large.

During the transportation and circulation of vegetables, there will inevitably be some bumps and bumps. When these small dewdrops touch the surface of the vegetable wound, it will accelerate the growth and reproduction of pathogenic bacteria, and the vegetables will rot and deteriorate in a short time.

　　The reporter learned that the innovation team of agricultural products preservation technology and equipment of the Agricultural Facilities and Equipment Research Institute of Jiangsu Academy of Agricultural Sciences is focusing on the "big problem of small fruits and vegetables", and has made "embroidery efforts" according to the breathing characteristics of different fruits and vegetables, and developed suitable for different breathing characteristics. At the same time, the introduction of anti-fog, antibacterial, anti-oxidation and other functions, let the vegetable gentlemen enter the vegetable basket of the common people in a state of "sufficient vitality" and "full of energy".