How to extend the shelf life of tomatoes up to three months. Shelf life and shelf life of food - how to extend? Tomatoes should be stored differently depending on their ripeness.

This year's tomato harvest has been outstanding. We have long closed the bulk of the fruits in jars, and left some of them on.

By the way, did you know that the shelf life of tomatoes can be easily extended to three to four months? There are also especially cultures, the fruits of which do not deteriorate until the New Year.

We usually carry out the final harvest of the tomato crop in early September. Next, we sort the fruits into those that have already reached biological maturity and the rest.

We usually send green, milk, brown and slightly red tomatoes to. It is also important to immediately get rid of fruits with signs of rot and serious mechanical damage.- they can become a source of spread of diseases.

If you want to extend the shelf life of tomatoes, you need to have time to remove them from the bushes until the temperature at night drops below + 10 degrees.

It is especially dangerous if bushes with unharvested crops are at a temperature below + 4 ... 5 degrees for a long time. Then all fruits in technical ripeness lose their ability to ripen and become unsuitable for long-term storage. They will not turn red, but simply rot in the cellar.

Before laying for storage, the fruits of tomatoes are sorted

Under favorable conditions, even mature tomatoes are successfully stored for up to 1.5 months. However, for laying in a vegetable store, we prefer to select brown and green fruits that do not deteriorate for up to three months.

We usually keep pink and yellow tomatoes in the biological degree of maturity on the bottom shelf of the refrigerator at a temperature of +1 ... 2 degrees and a relative humidity of 85 to 95%.

We put the rest of the fruits in wooden boxes or trays in one layer and put them in the cellar with a temperature of +10 to +12 degrees. This temperature range is optimal for long-term storage of tomatoes. A warmer atmosphere accelerates the ripening of fruits, which greatly worsens their keeping quality. On the other hand, at temperatures below +10 degrees, they lose their resistance to disease and quickly rot.

It is equally important to maintain high humidity in the cellar - from 80 to 90%. Dryer air favors mold growth. And in a very damp room, the pulp of the fruit quickly becomes decrepit.

In the process of ripening, fruit tissues continue to actively consume oxygen from the environment. Therefore, the vegetable store must be equipped with a high-quality ventilation system. And also it should be remembered that in the light the tomatoes turn red (turn pink, turn yellow) faster - to extend the shelf life, it is recommended to ripen the tomatoes in complete darkness. In such conditions, the fruits get a more uniform color and acquire an attractive presentation.

Tomatoes in biological maturity are best stored in the refrigerator.

Every two to three days, the crop is inspected and already ripened fruits are selected.

They can either be used immediately for consumption, or put in the refrigerator and stored for some more time at a temperature of +1 ... 2 degrees.

Most often, tomatoes are affected during storage.

The first symptom of this disease is the hardening of the fruit, which then softens and becomes covered with rot spots. In addition to the tomatoes themselves, potato tubers can also act as a source of infection. Therefore, these two vegetables are best stored at a distance from each other.

To increase fruit resistance to fungal disease, often feed the plants in the beds with potash fertilizers, and not with manure talker.

And when early signs of phytophthora damage appear, spray diseased bushes.

I recommend watching a short video about three unusual ways to extend the shelf life of tomato fruits:

All housewives have come across a situation where fresh herbs or vegetables are required to prepare a dish. But, looking in the refrigerator, they realized that the vegetables had expired.

And, of course, everyone wondered: “How did it expire? I just bought them yesterday. Especially for all housewives, vegetable lovers and those just interested, we have collected ingenious tricks that will help keep vegetables, fruits and herbs fresh for as long as possible. Trust me, your fridge will always be fresh with these tips!

1. Onions will stay fresh for 8 months if placed in nylon tights or stockings.

Each bulb should be separated from each other with a thread, elastic band or wire. It is noteworthy that onions are best stored in a dry, cool place, but not in the refrigerator.

2. Green onions must be placed in a plastic bottle and frozen in the freezer.

It is important that the green onions have time to dry slightly. Wash the onion first, pat dry with paper towels and chop finely. Leave it to dry like this. Then pour the onion into a plastic bottle and close the lid. With the help of this method of storage, the onion will retain all the useful vitamins.

3. Use special bags for fruits and vegetables.

Vegetables and fruits during the ripening period emit ethylene gas, which helps the fruit to ripen. But, unfortunately, the same gas has a detrimental effect on them, creating an ideal atmosphere for decay and aging. To keep fruits fresh, it is enough to use special bags for fruits and vegetables, which block ethylene gas and prevent the formation of moisture, extending the shelf life of fruits and vegetables by almost 3 times.

4. Greens are best stored like flowers - in water. Then cover them with cellophane, secure at the base with an elastic band and refrigerate.

This method is perfect for storing parsley, cilantro, basil and green onions.

5. Green herbs with a high oil content are best kept separate from all greens.

For example, fresh thyme should be tied with string and hung outdoors to keep it fresh longer.

6. For the freshness of the berries, use a vinegar solution.

In order to prepare a refreshing solution for a year, you need to mix vinegar (white or apple) and water in a ratio of 1:10. Dip the berries in the solution for a few seconds, then drain the liquid, rinse the berries with running water and put in the refrigerator. Don't worry, you won't taste the vinegar! With this care, raspberries will stay fresh for a week, and strawberries for almost two weeks without softening or mold.

7. Leftover guacamole or avocado should be drizzled with pure olive oil before being placed in the refrigerator.

8. Never leave onions with potatoes.

Unfortunately, among vegetables and fruits there are those that do not tolerate the "presence" of each other. One of these opposites are onions and potatoes. Onions should be stored in a cool, dry place where they can stay fresh for almost 2-3 months.

9. But to extend the shelf life of potatoes, you need to put apples on it.

This method will help prevent the formation of tubers and rotting.

10. Apples are considered one of the slowest perishing fruits. But in order to keep them fresh, you need to carefully monitor that among good apples there is no spoiled apple lying around.

Good apples can stay fresh for a long time, but if there is a slightly rotten or “sluggish” apple among them, it can ruin all the others. Therefore, follow this detail very carefully.

11. A piece of butter will help get rid of the annoying problem of “weathering” the cheese.

12. Another option for keeping cheese fresh is to use parchment or wax paper.

Wrap a piece of cheese in paper, then place in a plastic bag. Store in the refrigerator on the door shelf, in the warmest place.

13. Olive oil will help to prolong the freshness of various herbs.

Before freezing thyme, rosemary, sage, or oregano, finely chop them, place in ice cube trays, and drizzle with olive oil. This will preserve the beneficial vitamins in the herbs, as well as simplify the cooking process. This method is not suitable for mint, dill and basil - they must be used fresh.

14. Put things in order in the refrigerator and follow the principle of the commodity neighborhood of products.

For proper storage of products, the principle of commodity neighborhood is always used, which helps to maintain the correct location of products relative to each other in order to maintain their freshness, as well as to save products from unpleasant “mutual absorption”.

15. Asparagus should be kept in water like freshly cut flowers.

Cut the asparagus stalks, put them in fresh water and refrigerate. This method will help keep them fresh and crispy for a week.

16. You can extend the freshness of bananas with cling film.

Such a trick will help extend the shelf life of bananas by almost 3-5 days, preventing them from blackening and rotting. Also remember that bananas produce more ethylene gas than other vegetables and fruits, so try to store them separately.

17. Green salad should be stored in a bowl sealed with cling film. It is important to put an ordinary paper napkin inside, which will prevent the formation of excess moisture.

18. For freshness, celery, lettuce and broccoli should be wrapped in food foil.

This method will extend the shelf life of products up to 4 weeks.

19. Store fruits and vegetables in glass jars with lids.

An alternative to plastic containers is glass jars with lids, which, unlike containers, keep fruits and vegetables fresh much longer.

20. Keep your refrigerator clean.

If something goes bad in the refrigerator, then it is urgent to carry out “disinfection”. Harmful bacteria remain in the refrigerator for a long time, affecting the freshness of food, so periodically remove everything from the refrigerator and wipe it down.

21. Tomatoes should be stored differently depending on their ripeness.

Never store tomatoes in plastic bags. In this form, they will ripen faster and begin to rot.

Unripe tomatoes should be stored stem side down or in a carton until ripe. To speed up the process, you can add fruits to the tomatoes, which, with the help of ethylene gas, will accelerate ripening.

Very ripe tomatoes are best stored at room temperature, out of direct sunlight. Spread such tomatoes should be stem side up in one layer, without touching each other.

And overly ripe tomatoes should be stored in the refrigerator, but before use, hold them at room temperature.

22. Use plastic bottle caps to repeatedly open and close plastic bags.

This method will help prevent moisture from entering the bag. But always make sure that the bag is dry before closing, otherwise you risk “growing” mold.

23. Ginger should be stored in the freezer.

Ginger in the freezer will stay fresh much longer, and will also simplify the process of preparing dishes using ginger. Frozen ginger grates very easily.

24. After buying nuts, be sure to roast them.

Fresh nuts will stay fresh much longer if you heat them. To do this, spread the nuts on a baking sheet previously covered with parchment paper and bake in the oven for 15 minutes at 170 degrees until golden brown.

25. Store mushrooms in paper bags.

Forget about polyethylene for storing various fungus. Bags are an excellent environment for condensation and moisture to form, which leads to powdery mildew and spoilage of mushrooms. Place the mushrooms in a paper bag in the refrigerator or in a cool, dry place.

26. Use a reminder about what foods can not be stored in the refrigerator.

This year has pleased with a good harvest of tomatoes. Most housewives have already preserved most of the tomatoes, but some fruits have been preserved for salads and other dishes. Not everyone knows that tomatoes can be stored fresh for 3-4 months. There are special varieties of tomatoes that lie perfectly until the New Year holidays. We will show you ways to extend the shelf life of a tomato up to three months.

Tomatoes are finally harvested from the fields in early September. Then they are sorted according to the degree of maturity. If the tomatoes are slightly red, brown, milky or green, then they are sent for ripening. All fruits with rot and tomatoes that show signs of serious mechanical damage are thrown away, since other healthy tomatoes can become infected with various diseases from them.

Extending the shelf life of a tomato can be achieved if you remove them from the bush until the night temperature reaches + 10C. Tomatoes are in great danger if they are on the bushes for a long period of time at an air temperature of + 4C - + 5C. Even if these tomatoes have technical ripeness, they will no longer be able to ripen and be stored for a long time. They won't develop a red blush and are quite likely to rot.

If favorable conditions are created for ripe tomatoes, then even they will be stored for up to one and a half months, but it is better to put green and brown tomatoes in vegetable stores. They can lie and not deteriorate for up to 3 months.

For optimal storage of yellow and red tomatoes, the biological maturity of which has been reached, the lower shelf of the refrigerator, the temperature regime at + 1C- + 2C and relative humidity of 85-95 percent are suitable.

1. Bouquets of greenery

Basil, parsley and cilantro want their stems to be wet. Caring for these herbs is the same as for cut flowers: cut off the stems, keep them at room temperature, and change the water frequently. Besides, they are so beautiful!

2. Cut off the carrot sprouts

The greens on carrots are actually edible, but leaving them in the fridge will make your carrots sluggish. Before storing in the refrigerator, separate the root from the greens.

3. Don't store potatoes with onions

This is advice from chefs. Apparently, the onion releases a gas that can speed up the spoilage of potatoes. Potatoes are best stored in a cool, dry place, away from light, in a pantry or cupboard. The refrigerator can add a sweet flavor to the potatoes.

4. Keep celery in water

To keep the celery crispier longer, cut off the bottom and store it upright in a jar or pitcher of water in the refrigerator. Keep in mind that wilted celery can still be used in soup or juice.

5. Don't Put Asparagus in the Refrigerator

It turns out that asparagus doesn't need to be refrigerated. Instead, store it at room temperature. Stand the stems upright in a glass or bowl of water and spread freely. You can keep asparagus in this way for up to a week.

6. Store Avocados with Onions

If you put an avocado between slices with onions, it will be stored longer.

7. A little vinegar to keep the berries

To get rid of mold pores, add a little vinegar to the water with which you will wash the berries. Then dry them and keep them in a container.

Do not throw spoiled food into the general