Agriculture Reference
In-Depth Information
Some fruits and vegetables can be refrigerated only in certain situations, such as after
they're fully ripe. Peaches that have a dry, pithy, cottony texture and weak flavor have
suffered chill damage as a result of being stored at the wrong temperature before they're
fully ripe (see page 117).
It may be too obvious to mention, but any fruit or vegetable that has been cut up must be
refrigerated, even if it is something you would normally leave out. Although chilling may
damage it in some ways, it is far better than risking the spoilage that will come so quickly
if it is left at room temperature.
This is a lot to remember, even for professionals. The tomato and stone fruit industries in
particular have intensive programs to try to educate workers in warehouses and grocery
stores about proper handling. Probably the easiest thing to do is to make a copy of the fol-
lowing list and keep it on your fridge (along with all those art projects and report cards).
You should refrigerate all fruits and vegetables not listed here.
Never Refrigerate
BANANAS AND PLANTAINS
POTATOES AND SWEET POTATOES
STORAGE ONIONS AND GARLIC
TOMATOES
Refrigerate Only Briefly (no more than 3 days)
CUCUMBERS
EGGPLANTS
MELONS (only after fully ripened)
PEPPERS
Refrigerate Only After Fully Ripened
