Only one thing to do is that fruits and vegetables are always fresh, fragrant, without needing to preserve

Choose fruit

This stitch is especially important if you want to preserve fruit for a long time.

If you choose fruit that does not meet quality standards, no matter how good the preservation technique is, it will not keep the fruit delicious for a long time.

For each type of fruit you must have your own knowledge and techniques, but based on the general principle:

- Fruit must be fresh and not scratched. Can be tested by stalking and smelling. If the stalk is fragrant, there is an essential oil meaning fresh fruit and no preservatives.

- Ripe fruit and firm hand. Do not choose green fruits and soft hand pods, which are collected early for long-term storage. The ripe yellow fruit, the snake is the fruit under the root so delicious, sweeter .

How to preserve at home

- The selected fruit is thoroughly washed under running water. It is best to use a nozzle with a small, strong beam to spray straight into the fruit, causing the dirt and bacteria to fall on the pods.

- Soak the fruit in salt water for about 5 minutes (do not soak for a long time because it changes the substance in the fruit).

- Use soft cloth to wash away the knob because this is where bacteria and fungi invade the fruit, causing it to rot early.

- Use a cool fan to dry the fruit quickly within a few minutes.

- Pack fruit tightly in plastic bags and put in the refrigerator compartment about 15oC.

Some fruits and vegetables should not be stored together

Some fruits and vegetables contain a lot of ethylene when they are cooked, bananas, apricots, melons, pears, plums, mangoes and tomatoes.

Other fruits and vegetables are sensitive to ethylene, including apples, eggplant, watermelon, potatoes, pumpkins, carrots, and broccoli. If these are placed with the above vegetables, they will start to rot at a rapid rate.

Onions and potatoes are in separate places

If you put onions and potatoes in one place, they will start sprouting and cannot be eaten.

Garlic and onions love the dark

The best friend of garlic and onions is darkness. You can put them in paper bags with a few small holes punched to clear the air. That way, you can store them wherever you want