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 extending the shelf life of tomato fruits:
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 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 color, 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.
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What to do with the rest of the fruits? Such tomatoes are perfectly stored in the cellar in wooden boxes or trays laid in one layer at a temperature of + 10C - + 12C. In this mode, they will lie for quite a long time. At higher temperatures, tomatoes will begin to ripen faster and their shelf life may be reduced. If the temperature drops below +10C, then the tomatoes will start to hurt and rot.
Of particular importance for the good preservation of fruits is a high level of humidity - 80-90 percent. If the air is drier, then mold fungi will begin to spread, and a very damp room will contribute to the decrepitude of the tomato pulp.
When the tissues of tomatoes ripen, they actively consume oxygen. For this reason, a high-quality ventilation system is of great importance for a vegetable store. In addition, it is important to know that under the influence of light, the fruits begin to quickly turn red (turn yellow, turn pink). To prolong the shelf life of tomatoes, their ripening should take place in completely dark rooms, where they can also be evenly colored and achieve an attractive presentation.
By properly storing vegetables and fruits, we not only prolong their useful life, save money, but also take care of our planet. , fertilizers and necessary for transportation, delivery and storage, all these are also components of our products.
The good news is that with proper storage, we save such valuable calories and vitamins for us.
So let's look at a few tips on how to extend the shelf life of our products.
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
Everyone knows that the largest amount of vitamins is found in fresh foods. Vegetables, fruits, herbs, berries are now available for sale throughout the year. The question of their acquisition on the first request is not acute. However, off-season varieties do not have a high level of nutrients. In addition, vegetables and fruits grown at the wrong time may contain a significant amount of chemicals. Fish and meat are purchased for more than one use. Therefore, the reserve for the future remains relevant to this day.
Real housewives know many ways to extend the shelf life of food without a refrigerator. But there are not so many methods that allow you to save the maximum of useful substances.
Canning is perhaps the most popular type of processing of fruits and vegetables. Its essence lies in the thermal and chemical effects on food in order to extend the shelf life. You can also preserve meat and fish. Such products have a fairly good taste, different from others. At the same time, the usefulness of canned food is questioned by many experts.
If canning is done competently and using predominantly natural constituents, with strict observance of the temperature regime, the proportions of the recipe and the rules for sterilizing containers, then we can safely talk about some usefulness of the resulting dish.
However, when this method is put into action at home, some difficulties arise. For example, it is necessary to carefully monitor the appearance of the product, note the presence of blisters on the cans, the lifting of the lids, damage to dishes, the appearance of uncharacteristic color and consistency.
The presence of one extraneous factor is already enough reason to eliminate the treat, since it can be harmful to health. For inexperienced cooks, it is preferable to buy canned food in the store, checking the quality certificate and carefully studying the composition on the package along with the shelf life.
Other ways to extend the shelf life and period of consumption of the original products include freezing, drying, salting, fermentation, pickling, candiing (preservation method in sugar syrup fresh fruit). All of them have their own disadvantages and advantages and in their own way affect the nutritional value of vegetables, fruits, fish and meat.
Salting is a very ancient method. Especially often it is used in relation to protein natural products. Thorough salting reduces the activity of microorganisms in the fibers of meat and fish and significantly extends the shelf life in the required form.
Fermentation is used more often in cases with vegetables. At its core, it is the same conservation, but of a biological type. In other words, fermentation is caused, during which organic acids are released and lactic acid bacteria appear, which do not allow mold fungi to develop.
As for pickling, it goes the same way, but it necessarily involves the use of food acid: acetic, citric, lactic and others.
Candling consists in processing with a large amount of sugar. Such concentrated preservation is relevant, first of all, for fruits and berries.
Food industry professionals talk about drying as one of the most common ways to stock vegetables, fruits, mushrooms, berries and herbs. Drying is accompanied by the evaporation of a significant percentage of moisture from the fruit, due to which the product is light and stored for a very long time.
The method is also used in cases with fish and meat, but much less often. The lack of drying is manifested in the loss of part of the nutritional properties and vitamins along with the liquid. In some cases, there is a loss of beautiful color and pronounced taste.
Freezing a rarely used method can not be called in any way. On the shelves of stores every day there is a great variety of ready-made semi-finished products, mixtures and individual food products that have been processed by cold. Quick freezing is especially beneficial for juicy, bright berries, vegetables and fruits, as moisture is retained and an attractive appearance.
High-quality freezing should be carried out at temperatures well below 300C. In this regard, a household stock in a household refrigerator is not the best option. Conditions slightly warmer than required may not be effective. In addition, non-compliance with the freezing rules leads to the formation of ice inside the fruit, which violates the integrity of the shell, reduces the taste and makes the product watery.
The problem of increasing the shelf life without loss of vitamins in food remains unresolved (Ed. www.site). In order for modern housewives to be able to shop for groceries and cook food for the week ahead without fear for the health of families, inventors continue to constantly put forward new ideas. Plastic containers and glass containers of a special composition, in which vacuum conditions are created, have become a kind of salvation in such situations.
These devices allow you to store raw foods, and dishes in the final form for a long time. A special valve is made in the lids of the containers, air is pumped out through it with a mini-pump, the refrigerator creates the appropriate temperature. The combination of actions eliminates the oxidation of the product and its early spoilage. Containers of such a plan allow food to remain the freshest and most useful.
