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How do you make fruit last longer?

Experiments have shown that cold temperatures are better for preserving fruit and that air circulation increases freshness.
This is described for the following common fruits.

  • Apple

Atmospheric storage (CA) temperature: 2 to 8°C.
Common home storage – Choose healthy apples that are hard, contain lots of acid, are heavy on the powder, have good colouring, are free from disease and insects and are undamaged. Wrap them individually in a layer of white paper and place them neatly in a cardboard box or wooden crate in a ventilated, cooler place where they will keep for 1 to 2 months without going bad.
For families with a fridge, wrap the apples in plastic bags and place them in the lower fridge in order to preserve them for half a year.

  • Grapes

As there is no post-ripening process, grapes for storage should be harvested when they are fully ripe and those that are not ripe enough will not tolerate storage. Grapes should also not be stacked, and if you find any individual grapes that have deteriorated, you should separate them out and throw them away.
Stacking grapes together can also corrupt good grapes.

Commonly stored at home
1. Chill in the fridge. If the grapes have been washed then they must be refrigerated to slow down the rate of deterioration as much as possible. The temperature should not be too low or too high, around zero degrees is fine.

2. Seal them in cling film. Do not rinse the grapes, put them in a dish and seal them in cling film to prevent a lot of air from oxidising.

  • Bananas

Bananas are tropical and subtropical fruits, which are typical of respiratory leap. After harvesting, respiratory transition occurs rapidly at room temperature.

During the ripening process, the peak of banana ethylene release occurs before the peak of respiration, thus accelerating the arrival of the peak of respiration and the release of ethylene, which promotes the fruit to turn yellow, sweeten, soften and lose its astringency, while pathogenic bacteria and mechanical damage can promote physiological ripening and shorten the storage life of the fruit.

Delaying late fruit ripening therefore means delaying the onset of peak respiration, reducing the stimulation of ethylene and eliminating diseased and injured fruit. At the same time bananas are very sensitive to low temperatures and are very susceptible to freezing damage.

Commonly stored at home

Suitable for storage at around 12°C. If stored below 12°C, they will blacken and rot. Just keep in a cool place at room temperature. If you put them in the fridge, instead, they will suffer from the cold and spoil prematurely.
You buy a bunch of bananas and separate them, then wrap a small amount of cling film around the stem of each one. The cling film helps to suppress the ethylene gas produced by the bananas as they ripen. Without cling film, the bananas will spread the ethylene gas to the rest of the banana during ripening and the whole thing will ripen faster.

  • Strawberries

Put them in a ventilated place. If the weather is not too cold or too hot, you can put the strawberries in a more ventilated place and they will usually keep for 1 to 2 days. Put in the fridge.
If the weather is hot, you can store strawberries in the fridge by putting them in a large plastic bag, tying it tightly to prevent water loss, dry shrinkage and discolouration, and then storing them in the freezer at 0 to 3°C to maintain a constant temperature, avoiding high and low temperatures. Use cling film, if you can’t finish the strawberries, you can seal them up with cling film, which will ensure that they don’t change colour or shrink for a day. Wrap them solidly when using cling film, don’t have gaps, otherwise the effect will be affected.

  • Peach

Peach should be kept at a low temperature, with a refrigeration temperature of -0.5 to 0°C and a relative humidity of 90%.

Commonly stored at home
Wrap the peach in plastic wrap or a plastic bag and place it in the freezer or crisper for 7 to 15 days.
Note: Do not wash the peach when it is frozen, as the peach will damage the skin fuzz after washing, and the skin will turn black if it is put in the fridge in this way.

  • Kiwi

Commonly used for home preservation
Kiwi fruit is suitable for preserving at low temperatures.

It’s rich in nutrients and has the highest vitamin C content.

It’s suitable for storage in a refrigerator at -0.5 to 0 degrees Celsius and should not be stored with apples and pears, as both are prone to releasing ethylene, which will accelerate the ripening and decay of the flesh.

  • Mangoes

The appropriate ripening temperature for mangoes is 21°C to 24°C, above or below this range it is difficult to obtain good results.

Commonly used for storage at home
1. When storing mangoes, try to keep the ambient air fresh and pay attention to ventilation to avoid accelerating the decay of the mangoes.
Place the mango with the end of the tip facing downwards, standing up, so that black spots can be avoided.
2. Mangoes are tropical fruits and are sensitive to low temperatures, so it is important to note that the temperature should not be too high or too low, too low will cause cold damage, too high will accelerate decay, generally 12 to 13°C is suitable.

  • Pitaya

Commonly stored at home
After harvesting the

fruit belongs to the low respiration rate of the pitaya fruit, and because of the thick skin and wax protection, extremely resistant to storage and transportation.

At a low temperature of 5 to 9°C, freshly picked dragon fruit can be stored for more than a month without being crushed.
At room temperature between 25 and 30°C, the shelf life can exceed 2 weeks.

  • Pineapple

If you don’t want to eat your pineapple for a while, you can try to keep it fresh by placing it in a basket or similar ventilated container, preferably lined with bamboo leaves or shredded paper. Store them in a cool, ventilated place at a recommended temperature of around 11-13 degrees Celsius.
As the pineapple has not yet been cut, it will keep for a longer period of time by following this method.

  • Lychee

Try to pick lychees that are fresh with leaves for easy storage. They need to be kept in a cool, ventilated place. Do not keep in the freezer.

  • Mangosteen

Mangosteens are prone to drying out and spoiling, so preservation is generally based on refrigeration.

Place the mangosteen in a plastic bag, leaving a small amount of air, then tie the bag tightly and place it in the fridge to chill so that the mangosteen can sit for a few days.

  • Papaya

Papaya is a leapfrog fruit and the release of large amounts of ethylene in the fruit cavity is slightly later than the respiratory leap.
As soon as ethylene starts to appear, the rind starts to colour. Then the amount of ethylene release and colouring area grows simultaneously, about 80% of colouring, the amount of respiration and ethylene release both reach the peak, then, it will decline rapidly, the fruit begins to senescence.
The ripening period of papaya is very short, generally only 3 to 5 days, and in winter the temperature is lower, the ripening rate is slower. In addition, the skin of the papaya fruit is so thin that the slightest damage can lead to invasion by pathogens.

Do not refrigerate the papaya, but wrap it in newspaper and leave it in a cool place, then it will keep for 4 to 5 days under normal circumstances.

  • Citrus

Usually, citrus fruits are more resistant to storage, with larger storage volumes and longer storage times in production. However, storage resistance varies considerably between species and varieties.
Citrus fruits include oranges, mandarins, oranges, grapefruit and lemons.

Tangerines – Ponkan, Rutabaga, Mandarin, Mixed tangerine, 5°C to 6°C
Oranges – Navel oranges (New Holland, Washington, Penna, Nevillina), 4°C to 8°C
Grapefruit – Grapefruit 12°C to 13°C, honeydew 7°C to 9°C

Lemon – 12°C to 13°C, lime 9°C to 11°C

Ambient relative humidity

Sweet orange 90% to 95%
Banana mandarin, Ponkan, Nanfeng honeydew, grapefruit, lemon 85% to 90%.
Red oranges 80% to 85%.
Grapefruit 75% to 85%.

Storage time affects the vitamin C content of fruit, and most fruits with a high vitamin C content lose more during storage.


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