Filling the refrigerator for the long term is a strategic endeavour, a balancing act between items to consume immediately and those for later, ideally featuring a variety of flavours and textures for maximum versatility. This may seem overwhelming, particularly if you’re also aiming to use everything at its peak freshness. One of the frequently made errors that results in food spoilage is placing fruits and vegetables in close proximity to each other. An accumulation of ethylene gas will result in them deteriorating. The fruits that contain the highest levels of this substance include apples, melons, apricots, bananas, tomatoes, avocados, peaches, pears and various other fruits.
ENSURING PROPER AIR FLOW
Regularly Inspect and Clean Air Vents: Examine the vents in your refrigerator and ensure they are unobstructed. Dust, food remnants, or ice accumulation can build up over time, hindering the airflow. Carefully clean the vents with a soft brush or cloth to eliminate any remains. Avoid positioning objects directly in front of the air vents. Ensure there is enough space around the vents for air to circulate freely. Thoughtful arrangement of your samples, reagents, or medications can assist in enhancing air circulation and keeping temperatures stable.
KEPT IN A PLASTIC BAG IN THE FRIDGE FOR MAXIMUM FRESHNESS
Perishable food items consist of fresh meat, fruits and vegetables, foods bought from chill cabinets, and freshly prepared meals saved for later use. Typically, they are kept in the refrigerator. Nonetheless, certain fresh fruits and vegetables can be stored quite effectively outside the refrigerator if they are kept in a cool environment. Refrigeration can significantly decrease the speed at which food spoils. Cooler temperatures inhibit the growth of microorganisms and the rate of chemical (including enzymatic) changes in food. These factors are among the primary contributors to food spoilage.
KEEP IN A COOL AND DARK PLACE WITH LOW HUMIDITY
A temperature lower than 20 °C is typically optimal for the majority of food items that can be stored long-term. The humidity level ought to be maintained between 50% and 60% to inhibit the development of mould and bacteria. Items like onions, garlic, and potatoes, for instance, can be kept in a dry area at room temperature. Whenever feasible, canned products should be kept below 20 °C and in a dry environment. Items such as flour, sugar, and rice must be stored in sealed containers.
