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Should I Wash Fresh Fruit in Vinega
Should I Wash Fresh Fruit in Vinegar?
7/17/2013
Have you ever washed fruits or vegetables in a mixture of water and vinegar? A Facebook post says to fill a sink with water, add 1 cup of vinegar and stir. Then, soak the fruit for 10 minutes and it will sparkle with no wax or white, dirty film. The post claims this will also make produce last longer.
Last year, we asked Julie Albrecht, PhD, RD, about the best way to wash fruits and vegetables. To follow up, we wanted to know if vinegar really helps clean them. Dr. Floyd Woods and Dr. Joe Kemble answered questions about washing produce in vinegar.
To summarize their answers below:
Is it safe to soak fruits and vegetables in the sink with water and one cup of vinegar?
Yes, but the extent and effectiveness of sanitation by using vinegar will depend on what you're trying to clean.
Will washing with vinegar really help get the fruits/veggies clean?
Yes, but the concentration has to be high enough. Research has shown that a 3 part water to 1 part vinegar is most effective. Consider using a product specifically formulated for cleaning produce. Taking all of this into account, the use of a vinegar is not necessary if you simply wash your fruits and vegetables using fresh, clean water.
Does washing produce in vinegar ensure fruit lasts longer?
No. Extending the shelf life of fruits and vegetables involves much more than simply washing or sanitizing. All fruits and vegetables have predictable shelf-lives and in order to optimize these shelf-lives it is important to cool the produce as quickly as possible after it is picked. The use of a vinegar treatment will not, in itself, extend the shelf-life of a fruit or vegetable that was not handled correctly after harvesting.
Is it safe to use vinegar or acetic acid to clean produce?
Dr. Floyd Woods and Dr. Joe Kemble: Vinegar or acetic acid is safe to use as a home remedy to clean, sanitize, or surface sterilize a variety of fresh fruits and vegetables. However, the extent and effectiveness of sanitation by using vinegar will depend on the nature of the suspected disease-causing agent(s). In other words, fungi and bacteria can be effectively removed from these fresh products by using vinegar, but the effectiveness of the vinegar depends on which bacterium and/or fungus is on (or suspected to be on) the fruit or vegetable, the concentration of the vinegar, the temperature of the water, and the amount of time the produce is exposed to the vinegar.
How much vinegar should you use? At what concentration?
Dr. Floyd Woods and Dr. Joe Kemble: The concentration of vinegar that you purchase at the store is lower than most of the commercial formulations designed to sanitize or surface sterilize fresh fruits and vegetables. If you are in doubt as to what to do, your best course of action is to use one of the commercial preparations such as Tsunami (peroxyacetic acid-based sanitizer). Tsunami contains a cousin to acetic acid called peroxyacetic acid and has been used effectively for many years to control post-harvest microorganisms. Since you are not likely to know which microorganisms are on your produce, your safest course of action is to treat for the worst case scenario (which most commercial products do).
If you decide to use vinegar, research has shown that a 3 part water to 1 part vinegar is most effective. From the photo on Facebook, one cup of vinegar in a sink would not have been enough vinegar to make a difference. Don’t forget to clean your sink before you soak and clean any of your produce. A soak of five to 10 minutes should be sufficient. Try to get the water temperature as close to that of the fruit or vegetable that you wish to clean. When you have a variety of fruits and vegetables, it might be best to wash these separately.
Is it OK to use water to clean produce?
Dr. Floyd Woods and Dr. Joe Kemble: When it comes down to making an informed choice as to what you should use to clean off fruits and vegetables, research has shown that using just plain old water can remove 98% of the bacteria when it is used to rinse and soak produce. Simply washing produce will remove any bacteria or other residues on your produce.
Before using any agent to clean, sanitize, or surface sterilize any fruits or vegetables, it is important to remove any soil or debris that might be on the produce. Any organic matter or soil present in the solution will decrease the efficacy of the active ingredient – acetic acid or peroxyacetic acid from the examples above.
Will washing produce in vinegar make it last longer?
Dr. Floyd Woods and Dr. Joe Kemble: As to the extent that vinegar or another similar treatment will prolong post-harvest life of various fruits and vegetables, it depends on the specific fruit or vegetable. Each fruit and vegetable has its own shelf-life, which can differ from a few days after it is harvested to one or two weeks (months for many winter squashes, Irish potatoes, pears, apples and root crops) depending on how the produce is treated after it is harvested. If this is produce that you purchased from a supermarket or farmers market, you might not be able to do much to extend its shelf-life unless you know when it was picked and how it has been stored.
Resources for more information on ideal storage conditions and methods of cooling your home-grown produce:
Cornell Cooperative Extension
University of Nebraska-Lincoln Extension
What about storing and cooling produce from your own garden?
Dr. Floyd Woods and Dr. Joe Kemble: If you cool the produce from your garden correctly, then you will extend its shelf-life. For example, if you are going to cool and sanitize your tomatoes you will need to do more than simply run the fruit under cold tap water. In fact, that is the worst thing you can do. You will need to dip or soak your tomatoes in water that is the temperature of the tomatoes that you just picked. So if it is 85°F outside, the internal temperature of your fruit will be about 85°F. When preparing your cleaning solution, the water must be at the same temperature as the tomato. We realize that this seems odd, but if the water is cooler than the fruit the drastic change in temperature will cause the tomato to actually draw in or suck in through its pores water that surrounds it. It is a great way to get microorganisms into your fruit that will ultimately cause a fruit rot. After you clean and sanitize your fruit, place them in a cool area somewhere around 55°F. With tomatoes, never place them in your refrigerator! It is too cold in there! Most refrigerators are set around 35°F to 45°F, which is too cold to store tomatoes and many other vegetables such as summer squash, bell peppers and eggplants.
So how should you store fruits and vegetables?
Dr. Floyd Woods and Dr. Joe Kemble: Most fruits (oranges, lemons, etc.) and vegetables (tomatoes, peppers, eggplants, cucumbers, watermelons, etc.) of tropical and subtropical origin may be damaged by cool temperatures and develop a condition called chilling injury. Chilling injury results from prolonged exposure to low but not freezing temperatures. Symptoms of chilling injury include dark circular pits on the surface, shriveling, internal darkening, loss of the ability to ripen and the development of off-flavor and poor texture. Proper storage will help achieve a maximum post-harvest life.
In the case of strawberries, blueberries and other berries, generally any wetting or direct contact with water is detrimental and will shorten their shelf-life. You should never place any of these into your sink to soak them. Before you store them, be sure that they are clean but do not wash them until you are ready to use them. Strawberries, blackberries, blueberries, and raspberries are natives of temperate climate and can be stored in your refrigerator. In fact, they should be stored as close to 32°F as possible to maintain their shelf-life. When stored properly, strawberries have a shelf-life of a week, blueberries can last up to two weeks, and blackberries and raspberries will last two to four days.
7/17/2013
Have you ever washed fruits or vegetables in a mixture of water and vinegar? A Facebook post says to fill a sink with water, add 1 cup of vinegar and stir. Then, soak the fruit for 10 minutes and it will sparkle with no wax or white, dirty film. The post claims this will also make produce last longer.
Last year, we asked Julie Albrecht, PhD, RD, about the best way to wash fruits and vegetables. To follow up, we wanted to know if vinegar really helps clean them. Dr. Floyd Woods and Dr. Joe Kemble answered questions about washing produce in vinegar.
To summarize their answers below:
Is it safe to soak fruits and vegetables in the sink with water and one cup of vinegar?
Yes, but the extent and effectiveness of sanitation by using vinegar will depend on what you're trying to clean.
Will washing with vinegar really help get the fruits/veggies clean?
Yes, but the concentration has to be high enough. Research has shown that a 3 part water to 1 part vinegar is most effective. Consider using a product specifically formulated for cleaning produce. Taking all of this into account, the use of a vinegar is not necessary if you simply wash your fruits and vegetables using fresh, clean water.
Does washing produce in vinegar ensure fruit lasts longer?
No. Extending the shelf life of fruits and vegetables involves much more than simply washing or sanitizing. All fruits and vegetables have predictable shelf-lives and in order to optimize these shelf-lives it is important to cool the produce as quickly as possible after it is picked. The use of a vinegar treatment will not, in itself, extend the shelf-life of a fruit or vegetable that was not handled correctly after harvesting.
Is it safe to use vinegar or acetic acid to clean produce?
Dr. Floyd Woods and Dr. Joe Kemble: Vinegar or acetic acid is safe to use as a home remedy to clean, sanitize, or surface sterilize a variety of fresh fruits and vegetables. However, the extent and effectiveness of sanitation by using vinegar will depend on the nature of the suspected disease-causing agent(s). In other words, fungi and bacteria can be effectively removed from these fresh products by using vinegar, but the effectiveness of the vinegar depends on which bacterium and/or fungus is on (or suspected to be on) the fruit or vegetable, the concentration of the vinegar, the temperature of the water, and the amount of time the produce is exposed to the vinegar.
How much vinegar should you use? At what concentration?
Dr. Floyd Woods and Dr. Joe Kemble: The concentration of vinegar that you purchase at the store is lower than most of the commercial formulations designed to sanitize or surface sterilize fresh fruits and vegetables. If you are in doubt as to what to do, your best course of action is to use one of the commercial preparations such as Tsunami (peroxyacetic acid-based sanitizer). Tsunami contains a cousin to acetic acid called peroxyacetic acid and has been used effectively for many years to control post-harvest microorganisms. Since you are not likely to know which microorganisms are on your produce, your safest course of action is to treat for the worst case scenario (which most commercial products do).
If you decide to use vinegar, research has shown that a 3 part water to 1 part vinegar is most effective. From the photo on Facebook, one cup of vinegar in a sink would not have been enough vinegar to make a difference. Don’t forget to clean your sink before you soak and clean any of your produce. A soak of five to 10 minutes should be sufficient. Try to get the water temperature as close to that of the fruit or vegetable that you wish to clean. When you have a variety of fruits and vegetables, it might be best to wash these separately.
Is it OK to use water to clean produce?
Dr. Floyd Woods and Dr. Joe Kemble: When it comes down to making an informed choice as to what you should use to clean off fruits and vegetables, research has shown that using just plain old water can remove 98% of the bacteria when it is used to rinse and soak produce. Simply washing produce will remove any bacteria or other residues on your produce.
Before using any agent to clean, sanitize, or surface sterilize any fruits or vegetables, it is important to remove any soil or debris that might be on the produce. Any organic matter or soil present in the solution will decrease the efficacy of the active ingredient – acetic acid or peroxyacetic acid from the examples above.
Will washing produce in vinegar make it last longer?
Dr. Floyd Woods and Dr. Joe Kemble: As to the extent that vinegar or another similar treatment will prolong post-harvest life of various fruits and vegetables, it depends on the specific fruit or vegetable. Each fruit and vegetable has its own shelf-life, which can differ from a few days after it is harvested to one or two weeks (months for many winter squashes, Irish potatoes, pears, apples and root crops) depending on how the produce is treated after it is harvested. If this is produce that you purchased from a supermarket or farmers market, you might not be able to do much to extend its shelf-life unless you know when it was picked and how it has been stored.
Resources for more information on ideal storage conditions and methods of cooling your home-grown produce:
Cornell Cooperative Extension
University of Nebraska-Lincoln Extension
What about storing and cooling produce from your own garden?
Dr. Floyd Woods and Dr. Joe Kemble: If you cool the produce from your garden correctly, then you will extend its shelf-life. For example, if you are going to cool and sanitize your tomatoes you will need to do more than simply run the fruit under cold tap water. In fact, that is the worst thing you can do. You will need to dip or soak your tomatoes in water that is the temperature of the tomatoes that you just picked. So if it is 85°F outside, the internal temperature of your fruit will be about 85°F. When preparing your cleaning solution, the water must be at the same temperature as the tomato. We realize that this seems odd, but if the water is cooler than the fruit the drastic change in temperature will cause the tomato to actually draw in or suck in through its pores water that surrounds it. It is a great way to get microorganisms into your fruit that will ultimately cause a fruit rot. After you clean and sanitize your fruit, place them in a cool area somewhere around 55°F. With tomatoes, never place them in your refrigerator! It is too cold in there! Most refrigerators are set around 35°F to 45°F, which is too cold to store tomatoes and many other vegetables such as summer squash, bell peppers and eggplants.
So how should you store fruits and vegetables?
Dr. Floyd Woods and Dr. Joe Kemble: Most fruits (oranges, lemons, etc.) and vegetables (tomatoes, peppers, eggplants, cucumbers, watermelons, etc.) of tropical and subtropical origin may be damaged by cool temperatures and develop a condition called chilling injury. Chilling injury results from prolonged exposure to low but not freezing temperatures. Symptoms of chilling injury include dark circular pits on the surface, shriveling, internal darkening, loss of the ability to ripen and the development of off-flavor and poor texture. Proper storage will help achieve a maximum post-harvest life.
In the case of strawberries, blueberries and other berries, generally any wetting or direct contact with water is detrimental and will shorten their shelf-life. You should never place any of these into your sink to soak them. Before you store them, be sure that they are clean but do not wash them until you are ready to use them. Strawberries, blackberries, blueberries, and raspberries are natives of temperate climate and can be stored in your refrigerator. In fact, they should be stored as close to 32°F as possible to maintain their shelf-life. When stored properly, strawberries have a shelf-life of a week, blueberries can last up to two weeks, and blackberries and raspberries will last two to four days.
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Should I Wash Fresh Fruit in Vinegar?7/17/2013Have you ever washed fruits or vegetables in a mixture of water and vinegar? A Facebook post says to fill a sink with water, add 1 cup of vinegar and stir. Then, soak the fruit for 10 minutes and it will sparkle with no wax or white, dirty film. The post claims this will also make produce last longer.Last year, we asked Julie Albrecht, PhD, RD, about the best way to wash fruits and vegetables. To follow up, we wanted to know if vinegar really helps clean them. Dr. Floyd Woods and Dr. Joe Kemble answered questions about washing produce in vinegar. To summarize their answers below:Is it safe to soak fruits and vegetables in the sink with water and one cup of vinegar?Yes, but the extent and effectiveness of sanitation by using vinegar will depend on what you're trying to clean.Will washing with vinegar really help get the fruits/veggies clean?Yes, but the concentration has to be high enough. Research has shown that a 3 part water to 1 part vinegar is most effective. Consider using a product specifically formulated for cleaning produce. Taking all of this into account, the use of a vinegar is not necessary if you simply wash your fruits and vegetables using fresh, clean water. Does washing produce in vinegar ensure fruit lasts longer?No. Extending the shelf life of fruits and vegetables involves much more than simply washing or sanitizing. All fruits and vegetables have predictable shelf-lives and in order to optimize these shelf-lives it is important to cool the produce as quickly as possible after it is picked. The use of a vinegar treatment will not, in itself, extend the shelf-life of a fruit or vegetable that was not handled correctly after harvesting. Is it safe to use vinegar or acetic acid to clean produce?Dr. Floyd Woods and Dr. Joe Kemble: Vinegar or acetic acid is safe to use as a home remedy to clean, sanitize, or surface sterilize a variety of fresh fruits and vegetables. However, the extent and effectiveness of sanitation by using vinegar will depend on the nature of the suspected disease-causing agent(s). In other words, fungi and bacteria can be effectively removed from these fresh products by using vinegar, but the effectiveness of the vinegar depends on which bacterium and/or fungus is on (or suspected to be on) the fruit or vegetable, the concentration of the vinegar, the temperature of the water, and the amount of time the produce is exposed to the vinegar. How much vinegar should you use? At what concentration?Dr. Floyd Woods and Dr. Joe Kemble: The concentration of vinegar that you purchase at the store is lower than most of the commercial formulations designed to sanitize or surface sterilize fresh fruits and vegetables. If you are in doubt as to what to do, your best course of action is to use one of the commercial preparations such as Tsunami (peroxyacetic acid-based sanitizer). Tsunami contains a cousin to acetic acid called peroxyacetic acid and has been used effectively for many years to control post-harvest microorganisms. Since you are not likely to know which microorganisms are on your produce, your safest course of action is to treat for the worst case scenario (which most commercial products do). If you decide to use vinegar, research has shown that a 3 part water to 1 part vinegar is most effective. From the photo on Facebook, one cup of vinegar in a sink would not have been enough vinegar to make a difference. Don’t forget to clean your sink before you soak and clean any of your produce. A soak of five to 10 minutes should be sufficient. Try to get the water temperature as close to that of the fruit or vegetable that you wish to clean. When you have a variety of fruits and vegetables, it might be best to wash these separately. Is it OK to use water to clean produce?Dr. Floyd Woods and Dr. Joe Kemble: When it comes down to making an informed choice as to what you should use to clean off fruits and vegetables, research has shown that using just plain old water can remove 98% of the bacteria when it is used to rinse and soak produce. Simply washing produce will remove any bacteria or other residues on your produce. Before using any agent to clean, sanitize, or surface sterilize any fruits or vegetables, it is important to remove any soil or debris that might be on the produce. Any organic matter or soil present in the solution will decrease the efficacy of the active ingredient – acetic acid or peroxyacetic acid from the examples above. Will washing produce in vinegar make it last longer?Dr. Floyd Woods and Dr. Joe Kemble: As to the extent that vinegar or another similar treatment will prolong post-harvest life of various fruits and vegetables, it depends on the specific fruit or vegetable. Each fruit and vegetable has its own shelf-life, which can differ from a few days after it is harvested to one or two weeks (months for many winter squashes, Irish potatoes, pears, apples and root crops) depending on how the produce is treated after it is harvested. If this is produce that you purchased from a supermarket or farmers market, you might not be able to do much to extend its shelf-life unless you know when it was picked and how it has been stored. Resources for more information on ideal storage conditions and methods of cooling your home-grown produce:Cornell Cooperative ExtensionUniversity of Nebraska-Lincoln ExtensionWhat about storing and cooling produce from your own garden?Dr. Floyd Woods and Dr. Joe Kemble: If you cool the produce from your garden correctly, then you will extend its shelf-life. For example, if you are going to cool and sanitize your tomatoes you will need to do more than simply run the fruit under cold tap water. In fact, that is the worst thing you can do. You will need to dip or soak your tomatoes in water that is the temperature of the tomatoes that you just picked. So if it is 85°F outside, the internal temperature of your fruit will be about 85°F. When preparing your cleaning solution, the water must be at the same temperature as the tomato. We realize that this seems odd, but if the water is cooler than the fruit the drastic change in temperature will cause the tomato to actually draw in or suck in through its pores water that surrounds it. It is a great way to get microorganisms into your fruit that will ultimately cause a fruit rot. After you clean and sanitize your fruit, place them in a cool area somewhere around 55°F. With tomatoes, never place them in your refrigerator! It is too cold in there! Most refrigerators are set around 35°F to 45°F, which is too cold to store tomatoes and many other vegetables such as summer squash, bell peppers and eggplants. So how should you store fruits and vegetables?
Dr. Floyd Woods and Dr. Joe Kemble: Most fruits (oranges, lemons, etc.) and vegetables (tomatoes, peppers, eggplants, cucumbers, watermelons, etc.) of tropical and subtropical origin may be damaged by cool temperatures and develop a condition called chilling injury. Chilling injury results from prolonged exposure to low but not freezing temperatures. Symptoms of chilling injury include dark circular pits on the surface, shriveling, internal darkening, loss of the ability to ripen and the development of off-flavor and poor texture. Proper storage will help achieve a maximum post-harvest life.
In the case of strawberries, blueberries and other berries, generally any wetting or direct contact with water is detrimental and will shorten their shelf-life. You should never place any of these into your sink to soak them. Before you store them, be sure that they are clean but do not wash them until you are ready to use them. Strawberries, blackberries, blueberries, and raspberries are natives of temperate climate and can be stored in your refrigerator. In fact, they should be stored as close to 32°F as possible to maintain their shelf-life. When stored properly, strawberries have a shelf-life of a week, blueberries can last up to two weeks, and blackberries and raspberries will last two to four days.
Dr. Floyd Woods and Dr. Joe Kemble: Most fruits (oranges, lemons, etc.) and vegetables (tomatoes, peppers, eggplants, cucumbers, watermelons, etc.) of tropical and subtropical origin may be damaged by cool temperatures and develop a condition called chilling injury. Chilling injury results from prolonged exposure to low but not freezing temperatures. Symptoms of chilling injury include dark circular pits on the surface, shriveling, internal darkening, loss of the ability to ripen and the development of off-flavor and poor texture. Proper storage will help achieve a maximum post-harvest life.
In the case of strawberries, blueberries and other berries, generally any wetting or direct contact with water is detrimental and will shorten their shelf-life. You should never place any of these into your sink to soak them. Before you store them, be sure that they are clean but do not wash them until you are ready to use them. Strawberries, blackberries, blueberries, and raspberries are natives of temperate climate and can be stored in your refrigerator. In fact, they should be stored as close to 32°F as possible to maintain their shelf-life. When stored properly, strawberries have a shelf-life of a week, blueberries can last up to two weeks, and blackberries and raspberries will last two to four days.
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Should I Wash Fresh Fruit in Vinegar?
7/17/2013
Have you ever washed fruits or vegetables in a mixture of water and vinegar? A Facebook post says to fill a sink with water, add 1 cup of vinegar and stir. Then, soak the fruit for 10 minutes and it will sparkle with no wax or white, dirty film. The post claims this will also make produce last longer.
Last year, we asked Julie Albrecht, PhD, RD, about the best way to wash fruits and vegetables. To follow up, we wanted to know if vinegar really helps clean them. Dr. Floyd Woods and Dr. Joe Kemble answered questions about washing produce in vinegar.
To summarize their answers below:
Is it safe to soak fruits and vegetables in the sink with water and one cup of vinegar?
Yes, but the extent and effectiveness of sanitation by using vinegar will depend on what you're trying to clean.
Will washing with vinegar really help get the fruits/veggies clean?
Yes, but the concentration has to be high enough. Research has shown that a 3 part water to 1 part vinegar is most effective. Consider using a product specifically formulated for cleaning produce. Taking all of this into account, the use of a vinegar is not necessary if you simply wash your fruits and vegetables using fresh, clean water.
Does washing produce in vinegar ensure fruit lasts longer?
No. Extending the shelf life of fruits and vegetables involves much more than simply washing or sanitizing. All fruits and vegetables have predictable shelf-lives and in order to optimize these shelf-lives it is important to cool the produce as quickly as possible after it is picked. The use of a vinegar treatment will not, in itself, extend the shelf-life of a fruit or vegetable that was not handled correctly after harvesting.
Is it safe to use vinegar or acetic acid to clean produce?
Dr. Floyd Woods and Dr. Joe Kemble: Vinegar or acetic acid is safe to use as a home remedy to clean, sanitize, or surface sterilize a variety of fresh fruits and vegetables. However, the extent and effectiveness of sanitation by using vinegar will depend on the nature of the suspected disease-causing agent(s). In other words, fungi and bacteria can be effectively removed from these fresh products by using vinegar, but the effectiveness of the vinegar depends on which bacterium and/or fungus is on (or suspected to be on) the fruit or vegetable, the concentration of the vinegar, the temperature of the water, and the amount of time the produce is exposed to the vinegar.
How much vinegar should you use? At what concentration?
Dr. Floyd Woods and Dr. Joe Kemble: The concentration of vinegar that you purchase at the store is lower than most of the commercial formulations designed to sanitize or surface sterilize fresh fruits and vegetables. If you are in doubt as to what to do, your best course of action is to use one of the commercial preparations such as Tsunami (peroxyacetic acid-based sanitizer). Tsunami contains a cousin to acetic acid called peroxyacetic acid and has been used effectively for many years to control post-harvest microorganisms. Since you are not likely to know which microorganisms are on your produce, your safest course of action is to treat for the worst case scenario (which most commercial products do).
If you decide to use vinegar, research has shown that a 3 part water to 1 part vinegar is most effective. From the photo on Facebook, one cup of vinegar in a sink would not have been enough vinegar to make a difference. Don’t forget to clean your sink before you soak and clean any of your produce. A soak of five to 10 minutes should be sufficient. Try to get the water temperature as close to that of the fruit or vegetable that you wish to clean. When you have a variety of fruits and vegetables, it might be best to wash these separately.
Is it OK to use water to clean produce?
Dr. Floyd Woods and Dr. Joe Kemble: When it comes down to making an informed choice as to what you should use to clean off fruits and vegetables, research has shown that using just plain old water can remove 98% of the bacteria when it is used to rinse and soak produce. Simply washing produce will remove any bacteria or other residues on your produce.
Before using any agent to clean, sanitize, or surface sterilize any fruits or vegetables, it is important to remove any soil or debris that might be on the produce. Any organic matter or soil present in the solution will decrease the efficacy of the active ingredient – acetic acid or peroxyacetic acid from the examples above.
Will washing produce in vinegar make it last longer?
Dr. Floyd Woods and Dr. Joe Kemble: As to the extent that vinegar or another similar treatment will prolong post-harvest life of various fruits and vegetables, it depends on the specific fruit or vegetable. Each fruit and vegetable has its own shelf-life, which can differ from a few days after it is harvested to one or two weeks (months for many winter squashes, Irish potatoes, pears, apples and root crops) depending on how the produce is treated after it is harvested. If this is produce that you purchased from a supermarket or farmers market, you might not be able to do much to extend its shelf-life unless you know when it was picked and how it has been stored.
Resources for more information on ideal storage conditions and methods of cooling your home-grown produce:
Cornell Cooperative Extension
University of Nebraska-Lincoln Extension
What about storing and cooling produce from your own garden?
Dr. Floyd Woods and Dr. Joe Kemble: If you cool the produce from your garden correctly, then you will extend its shelf-life. For example, if you are going to cool and sanitize your tomatoes you will need to do more than simply run the fruit under cold tap water. In fact, that is the worst thing you can do. You will need to dip or soak your tomatoes in water that is the temperature of the tomatoes that you just picked. So if it is 85°F outside, the internal temperature of your fruit will be about 85°F. When preparing your cleaning solution, the water must be at the same temperature as the tomato. We realize that this seems odd, but if the water is cooler than the fruit the drastic change in temperature will cause the tomato to actually draw in or suck in through its pores water that surrounds it. It is a great way to get microorganisms into your fruit that will ultimately cause a fruit rot. After you clean and sanitize your fruit, place them in a cool area somewhere around 55°F. With tomatoes, never place them in your refrigerator! It is too cold in there! Most refrigerators are set around 35°F to 45°F, which is too cold to store tomatoes and many other vegetables such as summer squash, bell peppers and eggplants.
So how should you store fruits and vegetables?
Dr. Floyd Woods and Dr. Joe Kemble: Most fruits (oranges, lemons, etc.) and vegetables (tomatoes, peppers, eggplants, cucumbers, watermelons, etc.) of tropical and subtropical origin may be damaged by cool temperatures and develop a condition called chilling injury. Chilling injury results from prolonged exposure to low but not freezing temperatures. Symptoms of chilling injury include dark circular pits on the surface, shriveling, internal darkening, loss of the ability to ripen and the development of off-flavor and poor texture. Proper storage will help achieve a maximum post-harvest life.
In the case of strawberries, blueberries and other berries, generally any wetting or direct contact with water is detrimental and will shorten their shelf-life. You should never place any of these into your sink to soak them. Before you store them, be sure that they are clean but do not wash them until you are ready to use them. Strawberries, blackberries, blueberries, and raspberries are natives of temperate climate and can be stored in your refrigerator. In fact, they should be stored as close to 32°F as possible to maintain their shelf-life. When stored properly, strawberries have a shelf-life of a week, blueberries can last up to two weeks, and blackberries and raspberries will last two to four days.
7/17/2013
Have you ever washed fruits or vegetables in a mixture of water and vinegar? A Facebook post says to fill a sink with water, add 1 cup of vinegar and stir. Then, soak the fruit for 10 minutes and it will sparkle with no wax or white, dirty film. The post claims this will also make produce last longer.
Last year, we asked Julie Albrecht, PhD, RD, about the best way to wash fruits and vegetables. To follow up, we wanted to know if vinegar really helps clean them. Dr. Floyd Woods and Dr. Joe Kemble answered questions about washing produce in vinegar.
To summarize their answers below:
Is it safe to soak fruits and vegetables in the sink with water and one cup of vinegar?
Yes, but the extent and effectiveness of sanitation by using vinegar will depend on what you're trying to clean.
Will washing with vinegar really help get the fruits/veggies clean?
Yes, but the concentration has to be high enough. Research has shown that a 3 part water to 1 part vinegar is most effective. Consider using a product specifically formulated for cleaning produce. Taking all of this into account, the use of a vinegar is not necessary if you simply wash your fruits and vegetables using fresh, clean water.
Does washing produce in vinegar ensure fruit lasts longer?
No. Extending the shelf life of fruits and vegetables involves much more than simply washing or sanitizing. All fruits and vegetables have predictable shelf-lives and in order to optimize these shelf-lives it is important to cool the produce as quickly as possible after it is picked. The use of a vinegar treatment will not, in itself, extend the shelf-life of a fruit or vegetable that was not handled correctly after harvesting.
Is it safe to use vinegar or acetic acid to clean produce?
Dr. Floyd Woods and Dr. Joe Kemble: Vinegar or acetic acid is safe to use as a home remedy to clean, sanitize, or surface sterilize a variety of fresh fruits and vegetables. However, the extent and effectiveness of sanitation by using vinegar will depend on the nature of the suspected disease-causing agent(s). In other words, fungi and bacteria can be effectively removed from these fresh products by using vinegar, but the effectiveness of the vinegar depends on which bacterium and/or fungus is on (or suspected to be on) the fruit or vegetable, the concentration of the vinegar, the temperature of the water, and the amount of time the produce is exposed to the vinegar.
How much vinegar should you use? At what concentration?
Dr. Floyd Woods and Dr. Joe Kemble: The concentration of vinegar that you purchase at the store is lower than most of the commercial formulations designed to sanitize or surface sterilize fresh fruits and vegetables. If you are in doubt as to what to do, your best course of action is to use one of the commercial preparations such as Tsunami (peroxyacetic acid-based sanitizer). Tsunami contains a cousin to acetic acid called peroxyacetic acid and has been used effectively for many years to control post-harvest microorganisms. Since you are not likely to know which microorganisms are on your produce, your safest course of action is to treat for the worst case scenario (which most commercial products do).
If you decide to use vinegar, research has shown that a 3 part water to 1 part vinegar is most effective. From the photo on Facebook, one cup of vinegar in a sink would not have been enough vinegar to make a difference. Don’t forget to clean your sink before you soak and clean any of your produce. A soak of five to 10 minutes should be sufficient. Try to get the water temperature as close to that of the fruit or vegetable that you wish to clean. When you have a variety of fruits and vegetables, it might be best to wash these separately.
Is it OK to use water to clean produce?
Dr. Floyd Woods and Dr. Joe Kemble: When it comes down to making an informed choice as to what you should use to clean off fruits and vegetables, research has shown that using just plain old water can remove 98% of the bacteria when it is used to rinse and soak produce. Simply washing produce will remove any bacteria or other residues on your produce.
Before using any agent to clean, sanitize, or surface sterilize any fruits or vegetables, it is important to remove any soil or debris that might be on the produce. Any organic matter or soil present in the solution will decrease the efficacy of the active ingredient – acetic acid or peroxyacetic acid from the examples above.
Will washing produce in vinegar make it last longer?
Dr. Floyd Woods and Dr. Joe Kemble: As to the extent that vinegar or another similar treatment will prolong post-harvest life of various fruits and vegetables, it depends on the specific fruit or vegetable. Each fruit and vegetable has its own shelf-life, which can differ from a few days after it is harvested to one or two weeks (months for many winter squashes, Irish potatoes, pears, apples and root crops) depending on how the produce is treated after it is harvested. If this is produce that you purchased from a supermarket or farmers market, you might not be able to do much to extend its shelf-life unless you know when it was picked and how it has been stored.
Resources for more information on ideal storage conditions and methods of cooling your home-grown produce:
Cornell Cooperative Extension
University of Nebraska-Lincoln Extension
What about storing and cooling produce from your own garden?
Dr. Floyd Woods and Dr. Joe Kemble: If you cool the produce from your garden correctly, then you will extend its shelf-life. For example, if you are going to cool and sanitize your tomatoes you will need to do more than simply run the fruit under cold tap water. In fact, that is the worst thing you can do. You will need to dip or soak your tomatoes in water that is the temperature of the tomatoes that you just picked. So if it is 85°F outside, the internal temperature of your fruit will be about 85°F. When preparing your cleaning solution, the water must be at the same temperature as the tomato. We realize that this seems odd, but if the water is cooler than the fruit the drastic change in temperature will cause the tomato to actually draw in or suck in through its pores water that surrounds it. It is a great way to get microorganisms into your fruit that will ultimately cause a fruit rot. After you clean and sanitize your fruit, place them in a cool area somewhere around 55°F. With tomatoes, never place them in your refrigerator! It is too cold in there! Most refrigerators are set around 35°F to 45°F, which is too cold to store tomatoes and many other vegetables such as summer squash, bell peppers and eggplants.
So how should you store fruits and vegetables?
Dr. Floyd Woods and Dr. Joe Kemble: Most fruits (oranges, lemons, etc.) and vegetables (tomatoes, peppers, eggplants, cucumbers, watermelons, etc.) of tropical and subtropical origin may be damaged by cool temperatures and develop a condition called chilling injury. Chilling injury results from prolonged exposure to low but not freezing temperatures. Symptoms of chilling injury include dark circular pits on the surface, shriveling, internal darkening, loss of the ability to ripen and the development of off-flavor and poor texture. Proper storage will help achieve a maximum post-harvest life.
In the case of strawberries, blueberries and other berries, generally any wetting or direct contact with water is detrimental and will shorten their shelf-life. You should never place any of these into your sink to soak them. Before you store them, be sure that they are clean but do not wash them until you are ready to use them. Strawberries, blackberries, blueberries, and raspberries are natives of temperate climate and can be stored in your refrigerator. In fact, they should be stored as close to 32°F as possible to maintain their shelf-life. When stored properly, strawberries have a shelf-life of a week, blueberries can last up to two weeks, and blackberries and raspberries will last two to four days.
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ฉันควรล้างผลไม้สดในน้ำส้มสายชู 7 / 17 / 2012
คุณเคยล้างผักหรือผลไม้ในส่วนผสมของน้ำและน้ำส้มสายชู โพสต์ Facebook บอกว่าเติมอ่างกับน้ำเพิ่ม 1 ถ้วย น้ำส้มสายชู คนให้เข้ากัน จากนั้น แช่ผลไม้เป็นเวลา 10 นาที และจะเป็นประกายด้วยขี้ผึ้ง หรือขาว ฟิล์มสกปรก โพสต์นี้จะทำให้การผลิตนาน .
เมื่อปีที่แล้ว เราถามจูลี่ Albrecht , ปริญญาเอก , RD ,เกี่ยวกับวิธีที่ดีที่สุดในการล้างผักและผลไม้ ติดตาม เราอยากจะรู้จริงๆถ้าส้มช่วยทำความสะอาด ดร. ฟลอยด์ ป่า และ ดร. โจ เคมเบิลตอบคําถามเกี่ยวกับการผลิตน้ำส้มสายชู
สรุปคำตอบด้านล่าง :
มันปลอดภัยที่จะแช่ผักและผลไม้ในอ่างที่มีน้ำและน้ำส้มหนึ่งถ้วย ?
ใช่แต่ขอบเขตและประสิทธิภาพของโลหะ โดยใช้น้ำส้มสายชูจะขึ้นอยู่กับสิ่งที่คุณกำลังพยายามที่จะทำความสะอาด ล้างด้วยน้ำส้มสายชู
จะช่วยเอาผลไม้ / ผักสะอาด
ใช่ แต่สมาธิต้องสูงพอ การวิจัยได้แสดงให้เห็นว่าน้ำ 3 ส่วน น้ำส้มสายชู 1 ส่วน มีประสิทธิภาพมากที่สุด ลองใช้ผลิตภัณฑ์สูตรเฉพาะสำหรับการทำความสะอาดผลิตการทั้งหมดนี้ลงในบัญชี การใช้น้ำส้มควันไม่จําเป็นต้องถ้าคุณเพียงแค่ล้างผลไม้และผักใช้สด สะอาด
ไม่ซักผ้าผลิตน้ำส้มสายชูผลไม้ให้ยืนยาว ?
ไม่ขยายอายุการเก็บรักษาของผักและผลไม้ที่เกี่ยวข้องกับมากกว่าเพียงแค่ล้างและฆ่าเชื้อ .ผลไม้และผักมีชั้นอยู่ได้ และเพื่อเพิ่มประสิทธิภาพการเก็บรักษาชีวิตเหล่านี้มันเป็นสิ่งสำคัญที่จะเย็นผลิตโดยเร็วที่สุดหลังจากที่มันถูกเลือก ประโยชน์ของน้ำส้มสายชูรักษาจะ ตัวเอง ขยายอายุการเก็บรักษาของผักหรือผลไม้ที่ไม่จัดการอย่างถูกต้องหลังจากการเก็บเกี่ยว
มันปลอดภัยที่จะใช้น้ำส้มสายชูหรือกรดทำความสะอาดผลิต ?
ดร.ฟลอยด์ ป่า และ ดร. โจ เคมเบิล : น้ำส้มสายชูหรือกรดส้ม จะปลอดภัยที่จะใช้เป็นแก้ที่บ้านทำความสะอาด , sanitize , หรือผิวฆ่าเชื้อความหลากหลายของผักและผลไม้สด อย่างไรก็ตาม ขอบเขตและประสิทธิภาพของโลหะ โดยใช้น้ำส้มสายชูจะขึ้นอยู่กับลักษณะของโรคที่ทำให้เจ้าหน้าที่สงสัย ( s ) ในคำอื่น ๆ
คุณเคยล้างผักหรือผลไม้ในส่วนผสมของน้ำและน้ำส้มสายชู โพสต์ Facebook บอกว่าเติมอ่างกับน้ำเพิ่ม 1 ถ้วย น้ำส้มสายชู คนให้เข้ากัน จากนั้น แช่ผลไม้เป็นเวลา 10 นาที และจะเป็นประกายด้วยขี้ผึ้ง หรือขาว ฟิล์มสกปรก โพสต์นี้จะทำให้การผลิตนาน .
เมื่อปีที่แล้ว เราถามจูลี่ Albrecht , ปริญญาเอก , RD ,เกี่ยวกับวิธีที่ดีที่สุดในการล้างผักและผลไม้ ติดตาม เราอยากจะรู้จริงๆถ้าส้มช่วยทำความสะอาด ดร. ฟลอยด์ ป่า และ ดร. โจ เคมเบิลตอบคําถามเกี่ยวกับการผลิตน้ำส้มสายชู
สรุปคำตอบด้านล่าง :
มันปลอดภัยที่จะแช่ผักและผลไม้ในอ่างที่มีน้ำและน้ำส้มหนึ่งถ้วย ?
ใช่แต่ขอบเขตและประสิทธิภาพของโลหะ โดยใช้น้ำส้มสายชูจะขึ้นอยู่กับสิ่งที่คุณกำลังพยายามที่จะทำความสะอาด ล้างด้วยน้ำส้มสายชู
จะช่วยเอาผลไม้ / ผักสะอาด
ใช่ แต่สมาธิต้องสูงพอ การวิจัยได้แสดงให้เห็นว่าน้ำ 3 ส่วน น้ำส้มสายชู 1 ส่วน มีประสิทธิภาพมากที่สุด ลองใช้ผลิตภัณฑ์สูตรเฉพาะสำหรับการทำความสะอาดผลิตการทั้งหมดนี้ลงในบัญชี การใช้น้ำส้มควันไม่จําเป็นต้องถ้าคุณเพียงแค่ล้างผลไม้และผักใช้สด สะอาด
ไม่ซักผ้าผลิตน้ำส้มสายชูผลไม้ให้ยืนยาว ?
ไม่ขยายอายุการเก็บรักษาของผักและผลไม้ที่เกี่ยวข้องกับมากกว่าเพียงแค่ล้างและฆ่าเชื้อ .ผลไม้และผักมีชั้นอยู่ได้ และเพื่อเพิ่มประสิทธิภาพการเก็บรักษาชีวิตเหล่านี้มันเป็นสิ่งสำคัญที่จะเย็นผลิตโดยเร็วที่สุดหลังจากที่มันถูกเลือก ประโยชน์ของน้ำส้มสายชูรักษาจะ ตัวเอง ขยายอายุการเก็บรักษาของผักหรือผลไม้ที่ไม่จัดการอย่างถูกต้องหลังจากการเก็บเกี่ยว
มันปลอดภัยที่จะใช้น้ำส้มสายชูหรือกรดทำความสะอาดผลิต ?
ดร.ฟลอยด์ ป่า และ ดร. โจ เคมเบิล : น้ำส้มสายชูหรือกรดส้ม จะปลอดภัยที่จะใช้เป็นแก้ที่บ้านทำความสะอาด , sanitize , หรือผิวฆ่าเชื้อความหลากหลายของผักและผลไม้สด อย่างไรก็ตาม ขอบเขตและประสิทธิภาพของโลหะ โดยใช้น้ำส้มสายชูจะขึ้นอยู่กับลักษณะของโรคที่ทำให้เจ้าหน้าที่สงสัย ( s ) ในคำอื่น ๆ
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ภาษาอื่น ๆ
การสนับสนุนเครื่องมือแปลภาษา: กรีก, กันนาดา, กาลิเชียน, คลิงออน, คอร์สิกา, คาซัค, คาตาลัน, คินยารวันดา, คีร์กิซ, คุชราต, จอร์เจีย, จีน, จีนดั้งเดิม, ชวา, ชิเชวา, ซามัว, ซีบัวโน, ซุนดา, ซูลู, ญี่ปุ่น, ดัตช์, ตรวจหาภาษา, ตุรกี, ทมิฬ, ทาจิก, ทาทาร์, นอร์เวย์, บอสเนีย, บัลแกเรีย, บาสก์, ปัญจาป, ฝรั่งเศส, พาชตู, ฟริเชียน, ฟินแลนด์, ฟิลิปปินส์, ภาษาอินโดนีเซี, มองโกเลีย, มัลทีส, มาซีโดเนีย, มาราฐี, มาลากาซี, มาลายาลัม, มาเลย์, ม้ง, ยิดดิช, ยูเครน, รัสเซีย, ละติน, ลักเซมเบิร์ก, ลัตเวีย, ลาว, ลิทัวเนีย, สวาฮิลี, สวีเดน, สิงหล, สินธี, สเปน, สโลวัก, สโลวีเนีย, อังกฤษ, อัมฮาริก, อาร์เซอร์ไบจัน, อาร์เมเนีย, อาหรับ, อิกโบ, อิตาลี, อุยกูร์, อุสเบกิสถาน, อูรดู, ฮังการี, ฮัวซา, ฮาวาย, ฮินดี, ฮีบรู, เกลิกสกอต, เกาหลี, เขมร, เคิร์ด, เช็ก, เซอร์เบียน, เซโซโท, เดนมาร์ก, เตลูกู, เติร์กเมน, เนปาล, เบงกอล, เบลารุส, เปอร์เซีย, เมารี, เมียนมา (พม่า), เยอรมัน, เวลส์, เวียดนาม, เอสเปอแรนโต, เอสโทเนีย, เฮติครีโอล, แอฟริกา, แอลเบเนีย, โคซา, โครเอเชีย, โชนา, โซมาลี, โปรตุเกส, โปแลนด์, โยรูบา, โรมาเนีย, โอเดีย (โอริยา), ไทย, ไอซ์แลนด์, ไอร์แลนด์, การแปลภาษา.
- flash steam peeling
- I send you this one ?
- กลไกหน้าที่โครงสร้างภายใน
- กว่า67ปีที่พระองค์ครองราชและทำงานอย่างหน
- หากฉันได้รับโอกาสครั้งนี้
- ดูแล้วซาบซึ้งแทบจะร้องไห้
- เมื่อได้ทำการแข่งขันในครึ่งแรกผลที่ได้คื
- how’s it going
- Common in the non-competitive area (abse
- การนำข้อมูลของเราหรือfacebokของเราไปทำที
- Do you do any them
- 你是否也像我一样在想你
- ผู้ชายเจ้าชู้
- First and foremost, will help you to fur
- Adult frogs live on land and like to hid
- In an analogous fashion,
- พื้นฐานเบื้องต้น
- มีอายุ16ปี
- Common in the non-competitive area (abse
- เมื่อเปรียบเทียบกับอดีตที่ผ่านมา
- I know who's asking
- But I want to express my friendly
- ไม่มีความทรงจำ
- ฉันเข้าใจแล้วคุณยังรอเธอ
