Vegetables is the best way to maintain freshness, flavour , and nutrition.
Although refrigeration increases shelf life, chopped vegetables tend to lose texture, nutrients, and taste.
The following are 8 vegetables that should be stored whole and only chopped at the time of use.
1. Onion
Chopped onions release moisture and sulfur compounds that can cause them to spoil more quickly and to have a stronger odor. Onions can also absorb odors from other foods in the refrigerator. It’s best to keep onions in a cool, dry place and chop them fresh as needed.
2. Garlic
3. Potatoes
In this way, when the potatoes are cut before keeping them in the refrigerator, it turns brownish because of oxidation. Refrigeration also changes the starch content which will be an unpleasant texture for you. Potatoes should be stored whole and chop them when cooking.
4. Tomatoes
Cut tomatoes become watery with the lack of flavour while refrigerated. The cold affects their natural ripening and becomes mushy and tasteless. Keep whole tomatoes at room temperature and slice them fresh whenever needed.
5. Bell Peppers
While whole bell peppers can be refrigerated, chopped ones lose moisture quickly and become slimy. It is best to store them uncut for preserving crispness and flavour . If you must chop them, store them in an airtight container and use them within a day or two.
6. Cucumbers
Chopped cucumbers stored in the refrigerator soon turn watery and are no longer crunchy. They are highly perishable after being cut because of their water content. It’s best to keep them whole and then slice them just before use.
7. Carrots
Pre-cut carrots quickly become dry and lack crispness as well as flavour . Store whole carrots in a lightly moist condition, such as in a covered container lined with paper towels.
8. Eggplant
After chopping, eggplant rapidly oxidizes, browning and becoming astringent. To retain texture and flavour , store eggplant whole at room temperature or refrigerate uncut.
