GLAD® General Food Protection Tips
ClingWrap keeps moisture in & air out
Fruits and veggies have lots of moisture, which escapes into the low- humidity fridge atmosphere. Before you send cut-up produce into the cold — seal in the moisture and freshness with GLAD® ClingWrap. Spoilage stops here.
Don't mix fresh & overripe fruits
One bad apple spoils the bunch. Overripe or damaged fruit produces lots of ethylene gas — which can spoil fresh fruit. So don’t mix the two. Remove the rotten apple and save the bunch. Then enjoy a fresh, crunchy apple a day.
Refrigeration slows down spoilage
High temperature increases spoilage and bacterial growth. Most fruits and vegetables should be kept at 3-4°C for the best lifetime.
- Potatoes, Onions, and Tomatoes should not be stored in the fridge until cut. Although refrigeration will extend their life, it will also cause the food to lose flavour and some nutrients.
- Apples, pears, and peaches can be stored at room temperature. Refrigeration will extend their lifetime at the cost of some flavour loss. Refrigerate if you plan on keeping longer than a week.
- Stone fruit such as apricots, avocados, and peaches, should be stored at room temperature until ripe, then moved to the fridge. Refrigeration will rapidly slow down the ripening process.
- Cut fruits and vegetables should be stored in the fridge.
Store fruit & veges separately
Fruits and veggies get along much better if you store them separately. Fruits emit lots of ethylene gas — often called the “ripening gas” — that can spoil the veggies. Sometimes being apart is a good thing.
To fridge, or not to fridge?
Fridges are not cool for some of fruits and veggies. The flavour enzyme in tomatoes freezes up in the cold. And basil suffers the dreaded premature wilting. Onions, shallots and garlic are much happier out of the fridge and into in the pantry — wrapped in separate, breathable, paper bags. How cool is that?