STORAGE OF FRUITS
The harvesting
of fruits include the storage
of fruits also which are stored according
to the temperature and the type
of fruits. Vegetables and fruits
should be harvested through the season,
as they reach ideal maturity. Many gardeners
are faced with a surplus of produce through
the season. Consider canning, freezing or
drying the surplus,since all produce stored
fresh, in most cases, lasts only a short
time.Handle produce carefully since staining
can reduce storage
life and break the “skin” of
products, allowing diseases to start. Check
produce in storage regularly and discard
any items that have begun to deteriorate.
Here are certain fruits are given wiht their
harvesting details and the following fruits
may be with the same quality as fresh if
they are being kept under the refrigeration
cool of about 35 to 40oF.
Blackberries
Fruit develops dull black color with plump,
juicy fruitlets as it ripens; fruits soften
and develop characteristic flavor. Harvest
every 2 to 3 days. Cool immediately, use
within 3 to 5 days. Currants. Mature fruit
will soften slightly, become juicy, and
develop an intense color. For jelly, harvest
before completely ripe, when pectin content
is high. Store
in refrigerator up to 2 weeks.
Elderberries
Harvest when fruit is plump, color changing
from shiny to dull purple, and just beginning
to soften. Use within 3 to 5 days. Gooseberries.
Harvest as fruit color changes to light
green. Some varieties may have pink blush.
Pick when berries are still firm; may be
stored for 2 weeks.
Grapes
A characteristic flavor and aroma develops
as fruit matures. Color may develop earlier
so color alone is not a guide. As grapes
mature, sugar content increases and cluster
stems turn from green to brown. Remove clusters
with scissors or hand shears. Store in refrigerator
up to 2 months.
Raspberries
Ripe raspberries develop full color and
separate easily from vine. Harvest fruit
as it ripens, every 2 to 3 days. Pick by
gently lifting berries with thumb or finger.
Cool immediately; use within 3 to 5 days.
Strawberries
Fully ripe strawberries are a uniformly
red color, and firm but beginning to soften
slightly. Harvest with green caps on to
retain firmness and quality—pinch
stem off about 1/4 inch above cap. Refrigerate
immediately; use within 2 to 5 days. Select
soft berries for immediate use.
Apples
Sample for characteristic flavor and aroma
as fruit begins to change color. The under
color (green, immature color) will change
to light green or cream. Yellow Fruit Gardens
4 or golden varieties develop golden surface
color when ripening. Some varieties release
from tree easily as they begin to ripen
and should all be picked; other varieties
can be picked as they mature. Fruit will
continue to ripen after picking. Store in
refrigerator 1 to 6 months.
Apricots
Harvest as fruit begins to soften and
develop characteristic flavor. Handle carefully
to prevent bruising. Cool immediately; store
up to 2 weeks. Fruit will continue to ripen
after picking.
Cherry
Mature fruit is juicy, somewhat soft and
full-flavored. Quality holds better if picked
with stems on. Cool after harvesting; store
up to 2 weeks.
Peaches
Taste fruit for characteristic flavor
and aroma. Fruit softens and becomes juicy
as it ripens; ground color (immature, green
color) changes to light green or cream.
Fruit will continue to ripen after picking.
Handle fruit carefully to avoid bruising.
Cool immediately after harvest; store up
to 2 weeks.
Pears
Pears should be picked before they are
tree-ripe; however, harvesting too early
will result in poor flavor and shriveling
in storage. Harvest just as pear flavor
and aroma can be detected when sampling,
and small spots on fruit surface change
from white to brownish color. Pears harvested
after best time will have some stone cells
and poor flavor. Fruit will continue to
ripen after picking. Storage life is 1 to
3 months.
Plums
Fruit softens and develops characteristic
flavor as it ripens. Color may indicate
beginning of ripening, but is not a good
guide. Handle gently; cool after harvest.
Fruit will continue to ripen after picking.
Store up to 2 weeks.
Here are some storage tips to keep the
fruits fresh for more days, just try it
and get benefit.
| Fruits |
Tips
For Storage |
Maximum
Time Limit |
| Apples |
Store
mellow apples in refrigerator. Unripe
or firm apples are best held at cool
room temperature (60-70¡F) until
ready to eat. |
1
month |
| Apricots,
Nectarines, Peaches |
If
not ripe store at room temperature in
a brown paper bag until soft tissue
begins to soften then refrigerate. |
3-5
days |
| Avocados,
Bananas, Pears |
Allow
these fruits to mature at room temperature
then refrigerate. |
3-5
days |
Berries
and Cherries |
Store
covered in refrigerator to check moisture
loss. Do not wash or stem before storing. |
1-2
days |
| Cranberries |
Store
covered in the refrigerator. |
1
week |
| Grapes |
These
are set to use when purchased. Store
covered in the refrigerator. |
3-5
days |
| Citrus
Fruits |
These
fruits are best stored at cool room
temperature (60-65¡F). Use within
12 weeks. May also be stored uncovered
in the refrigerator. |
2
weeks |
Melons |
Wrap
cantaloupe and honeydew to stop odor
from spreading to other foods in the
refrigerator. Keep at room temperature
until ripe then refrigerate. |
1
week |
| Pineapples |
Would
not ripen further after purchase. No
increase in sugar during storage. Use
as soon as feasible as holding results
in deterioration. Once cut store in
refrigerator in a container. |
1
week2-3 days, cut |
| Plums |
Ready
when sold. |
3-5
days |
Also, view the way to select
the fruits. |