Skin _ Benefits of starch and rose water for the skin

Introduction :

Storing fruits and vegetables in the correct way protects the family from health problems and diseases, and increases the shelf life of vegetables and fruits for the longest possible period. Which contributes to saving time and money, but the period of preservation of fruits and vegetables varies in different types, and the places for preservation differ, which is what we will mention in this article.

Topic :

When choosing and storing vegetables and fruits, the following must be taken into account:

A.      Choose vegetables and fruits:

When choosing and buying vegetables and fruits, whether for direct consumption, storage or manufacturing, the following things should be taken into consideration:

·       Buy vegetables and fruits that are in season, as their nutritional value is high and their price is relatively low.

·       Buy the appropriate quantities so that they can be consumed within a short period, as most vegetables and fruits are perishable, and their quality decreases with the length of the storage period.

·       Choose fresh fruits that are not wilted or have discolored properties and are not scratched.

·       Choose vegetables that are bright in color, as there is often a link between vegetable color and some vitamins. Vegetables with dark green leaves contain higher levels of vitamin (A).

·       Buy vegetables and fruits that are firm and free from cracks, fungal or insect infestations, or unnatural stains.

           ·       Selection of small ripe fruits and juicy fruits of vegetables (okra, cucumber);               Because the big ones contain lignin, which is not affected by the heat of                         cooking.

           ·       Choose varieties of vegetables and fruits with a minimum amount of waste                     (uneaten portions).

           ·       Buy vegetables that are eaten fresh, such as parsley, cucumber and other                         reliable places. The guarantee is free of pathogens.

What are the general standard shrocks in choosing vegetables and fruits suitable for storage:

1.        That the fruits are homogeneous in one package, in terms of: (variety, stage of maturity, Size, color, shape).

           2.        That the fruits are healthy, whole, fresh, not wilted, and free from any                              foreign smell or taste.

                3.  The fruits should have representative color and characteristics.

4.        The fruits should be free from excessive apparent moisture, foreign                  matter, dirt, dust and all kinds of deformations.

5.  That the amount of pollutants and pesticide residues does not exceed the             global permissible limits.

           6. The fruits should be free from damage and disease except within the limits                   permitted by the specifications For each product.

           7.   That the fruits are free from cuts and bruises except within the limits                              permitted in the standard for each product.

B.   Storing vegetables and fruits:

In order for vegetables and fruits to be stored properly, the following conditions should be observed:

Ø  Temperature: For each kind of vegetables and fruits, the temperature should be reduced Take into account when storing to maintain quality, and in general, cooling helps keep vegetables and fruits fresh for longer; Because it works to slow the rate of respiration, and to get rid of the heat emitted from the breathing process, and in general, each of the vegetables and fruits has a critical temperature for refrigerated preservation, which is the temperature below which the fruits undergo negative changes in their properties and composition. This is known as cooling damage.

Among the harmful effects of excessive cooling of vegetables and fruits, the peeling of the fruit pits, its properties and composition

The loss of water, the browning of the fruit, the failure to complete the ripening of the fruit, the release of some substances: organic acids, sugars, and mineral salts from cells, and the decomposition of cells, which makes it a suitable medium for the growth of microorganisms, especially fungi.

The critical temperature ranges between (1-4) C for the fruits of temperate regions such as apples, and (12) C for the fruits of the tropical regions such as bananas, while it ranges between (2-3) C for the subtropical fruits, such as citrus fruits (oranges, lemons and fruits) And others.

In addition, many vegetables and fruits are affected during their storage by high temperature that is too high, which harms the fruits. 

Ø  Relative humidity: It is known that increasing or decreasing the relative humidity in the surrounding atmosphere has effects Negative in the composition of the recipes of most vegetables and fruits; They lose water quickly if they are stored in an atmosphere of low relative humidity (as is the case in the summer), and the loss increases in the harvested fruits before they ripen, as this is due to the incomplete formation of the waxy layer on the surface of the fruit, and since the fruits continue to breathe and transpire during It is preferable for the relative humidity to be between

 (8 - 20%). This is for the majority of fruits and fruiting vegetables. As for leafy vegetables, they require a higher moisture content to remain fresh and fresh, and it should not reach 100%. It should be mentioned that onions and garlic are stored below the percentage of Humidity between (65 - 20). 

Ø  Light: fruits are stored away from light; Because light may play a role in completing some changes. 

Ø  Store atmosphere gases: The storage period of vegetables and fruits is affected by the concentration of gases present in The atmosphere of the store, and the percentage of carbon dioxide varies according to the type of crop and the period of storage And temperature.

Conclusion :

In general, the following things must be taken into consideration when storing vegetables and fruits:

ü  Store root vegetables in a dark, dry, well-ventilated place, away from light.

ü  Store dry vegetables like onions and garlic at room temperature in a dry, cool and well-ventilated place. Put vegetables in the place designated for them in the refrigerator.

              ü  Store peas and beans in the refrigerator without peeling. 

       ü  Avoid storing vegetables and fruits for long periods in sealed plastic bags. Because it        isolates the air, causing it to rot, and it is preferable to use paper bags. Because it is a         permeable material.

ü  Be careful not to stack fruits on top of each other during transport and storage.

ü  Chopped vegetables and fruits (salads) are kept refrigerated until consumption, and they must be disposed of .

ü  Of the amounts that have been left out of the refrigerator for long periods of time.

ü    Preserving vegetables and fruits in a high relative humidity that ranges between (90 - 95) %.