Keeping Freshness of Vegetables

Perhaps we can answer this question easily, "wrap it up with plastic, then store it into the refrigerator ". At least, that's the most we often do. Wrong? No. Absolutely not. This method is very practical. Cheap, easy to remember, even had a reflex movement. And the result, even did not disappoint. Vegetables we could last up to two or three days. even vegetables such as fruit can be maintained freshness up to one week.

This method is quite safe from the problem of decreased content of several types nutrition. At least for some types of vegetables. Because at low temperatures, content of vitamins and minerals can be said to be practically intact, because of vitamin and minerals is practically not biodegradable. Several types of enzymes are not operational, so enzyme changes practically stopped.

However, in this way the vegetables are wilted, even not rarely becomes dry, so that when cooked, the typical freshness of vegetables we can not enjoy anymore. Why? Yes, indeed very effective low temperature to keep vegetables' looks Fresh ', with changes in the content of vitamins and minerals that are relatively small. but this the temperature of fluids, including fluid in the cells of vegetables, will freezes. As a result, cells lose fluid so that the wilted vegetables, or even dry.

To avoid this problem, then the vegetables which leaves a thin strand should not be stored in the refrigerator. There are other ways to save vegetables. This type is also easy, effective, and much cheaper. That is, with placing the base of the vegetables into the water. In this way metabolism vegetables are still ongoing, so the freshness of vegetables relatively longer maintained. To inhibit the metabolism as well as for minimize evaporation, the vegetables can be wrapped with plastic, and preferably in black (plastic crackle) or opaque, for photosynthesis of vegetables is inhibited.

The weakness in this way is a green color quickly faded. Although the leaves we have the wrap, the process of photosynthesis can not be stopped altogether, so that chlorophyll decomposition can not be avoided. However this can maintaining freshness of vegetables and green colors, for at least two up to three days, more or less comparable with the period of time save the refrigerator which resulted in a decrease freshness own vegetables. to vegetables that are not green, like lettuce, cabbage flowers, and several types of lettuce can be stored much longer, can even be up to one week, without significant difference in freshness. Good luck.