Fresh fruits and vegetables should be stored in a refrigerator or covered with ice for the best possible freshness. It is also best to separate them from perishable foods such as meat, poultry and seafood. Certain perishable fruits and vegetables should be stored at 40 degrees Fahrenheit or lower. Check the HGIC 3483 for specific storage recommendations. It is a good idea to wash fruits and vegetables before eating them.

In addition to being low in calories, fresh fruit and frozen berries are also rich in vitamins and minerals. One serving of fruit is about two small or medium-sized pieces, or one cup of canned fruit or vegetables without added sugar. Fruits are also packed with phytochemicals, which are essential for good health. They also help lower homocysteine levels in the blood, a risk factor for coronary heart disease.

When purchasing fresh fruit and vegetables, look for the best quality and shape. Choose leafy greens with vibrant colors and avoid yellowing or limp leaves. Also check root vegetables for soft spots or blemishes. Although grocery delivery services may not be able to guarantee freshness, they can help extend the shelf life of fruits and vegetables. With these tips, you can enjoy fresh fruits and vegetables for a longer 

time and reduce food waste.

To maximize the freshness of frozen fruits and vegetables, remember to store them at the proper temperature. Store them at a cool temperature to prevent bacterial growth. Use reusable plastic bags or lidded plastic containers for your fruits and vegetables. Fresh fruits and vegetables keep fresh for weeks if they are properly stored. Using proper storage methods will reduce food waste and save you trips to the grocery store.

Fresh fruits and vegetables are an important part of a balanced diet and contain several nutrients and antioxidants that are good for the body. However, they are also a source of foodborne illnesses, so you must make sure they are handled safely. The Food and Drug Administration (FDA) encourages fresh produce processors to use preventive control measures that incorporate food safety into their processes.

Eat plenty of fruit and vegetables every day. They contain essential vitamins, minerals, fibre and other nutrients that help keep you healthy. They may also reduce your risk of heart disease, diabetes, and cancer. In general, you should aim to eat five or more servings of fresh fruits and vegetables each day. Try to choose a range of colours and varieties. A serving is one cup of raw or cooked vegetables.

Avoid storing fruits and vegetables at the wrong temperature. Some fruits release ethylene gases when they ripen, causing them to age more rapidly. This happens in mangos, peaches, and pears. Strawberries and acai also release this gas, which makes them prematurely ripe. Therefore, store them in separate containers.