This month I had the absolute pleasure of popping into the ABC Local Radio studio to chat with Tim Cox. The theme of the EAT GROW DRINK segment was all about getting your fridge organised so you don’t waste food!
We chatted about the statistics and discovered clever ways to store vegetables (in particular) for maximum freshness. Understanding the science of food storage is important when it comes to ensuring the longevity of your fruits and vegetables. When stored at low temperatures (chilling or in a cool dark place) you actually are halting chemical reactions, enzyme action and stop the growth of micro-organisms. In addition to low temperatures some vegetables and fruit also need a certain amount of humidity to slow down spoilage.
Too low a relative humidity dries out fruit and vegetables, while too high a humidity sees the growth of spoilage micro-organisms! So it is a delicate balance!! For example the crisper drawer in your fridge supposedly keeps the humidity in and prevents your carrots from drying out and your celery from going all limp (which of course is also caused by it drying out). If you’re storing your vegetables correctly you’ll be able to get a reasonable shelf life out of them, but remember refrigerators vary, so you need to assess the layout design and temperature of your own particular model.
To discover more, check out this interview with Tim Cox:
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