Many people store fruits and vegetables in plastic bags or containers in the refrigerator to help keep them fresh longer. However, there has been some debate over whether this is actually the best way to store produce. Some claim that keeping veggies in plastic promotes spoilage, while others argue it helps retain moisture and extend shelf life. So what’s the verdict – is it better to keep fruits and vegetables loose or bagged up in the fridge? Here is a comprehensive look at the pros and cons of both methods.
Quick Answers
– Storing vegetables in plastic bags or containers can help retain moisture and prevent spoilage in some cases. Leafy greens and herbs do best when kept in bags.
– Other veggies like broccoli, carrots, and celery don’t need plastic wrapping and can be kept loose in the crisper drawer. Excess moisture can make them go bad faster.
– Make sure to use BPA-free plastic containers or bags. Don’t reuse regular plastic bags as they can harbor bacteria.
– Always wash produce before refrigeration, even if stored in plastic. Wiping vegetables removes dirt and mold spores.
– Monitor produce in the fridge closely. Discard anything that shows signs of spoilage like sliminess or mold.
– ethylene-producing fruits should not be stored with vegetables, as the gas promotes ripening and decay. Keep them separate.
Benefits of Storing Vegetables in Plastic Bags
Here are some of the main benefits of storing vegetables in plastic bags or containers in the refrigerator:
Retains Moisture
One of the biggest advantages of keeping vegetables bagged up is that it helps retain moisture and prevents them from drying out. The sealed environment creates higher humidity around the produce, keeping it crispy and hydrated.
This is especially beneficial for leafy greens like lettuce, spinach, cabbage, and fresh herbs. Leaves have high surface area and lose moisture quickly when exposed to the cold, dry air in the fridge. Storing them in plastic helps prolong their shelf life significantly.
Other vegetables with skins that are prone to dehydration like bell peppers, cucumbers, and zucchini also fare better when kept in sealed bags or containers. The plastic wrap maintains that fresh-picked garden quality longer.
Slows Down Decay
In addition to retaining moisture, the closed environment of plastic bags also slows down the decay process in fruits and vegetables. It restricts air flow, which naturally decelerates the breakdown of cell structures and tissue.
The lack of oxygen circulation causes vegetables to age more slowly. Their textures remain intact longer and there is less chance of spoilage organisms taking hold initially.
Of course, once spoilage microbes are present, the confined space of plastic bags can accelerate their proliferation. The key is starting with clean, dry produce and minimizing chances for contamination.
Protects from Fridge Odors
The sealed nature of plastic bags also prevents fruits and vegetables from absorbing odors and flavors from other foods in the refrigerator. Unwrapped produce stored in the main compartment or crisper drawer are more vulnerable to these ambient smells.
Pungent foods like onions or garlic, aged cheeses, fermented items like kimchi, or leftovers with strong spices can all imprint flavors on naked fruits and veggies. Enclosing them in plastic creates a barrier from mingling aromas.
Less Handling & Bruising
Rather than frequently picking up and touching individual fruits and vegetables, storing them in bags or containers minimizes excess handling. With the produce all in one place, you simply take out the bag when needed.
Less human contact means there is less chance of damaging delicate textures and structures. Rough handling causes bruising, breaks in the skin, and other defects that accelerate decay.
Downsides of Storing Vegetables in Plastics
Although there are benefits, keeping produce in plastic bags has some drawbacks to consider as well:
Traps Moisture & Promotes Spoilage
As mentioned earlier, too much humidity can backfire and cause excess moisture to be trapped with vegetables. While leafy greens benefit from the added hydration, many other veggies end up too wet in the bag environment.
Moisture on the surface of fruits and vegetables enables microbial growth. Molds, yeasts, and bacteria thrive in damp conditions and can start digesting plant tissues. Waterlogged produce rots quickly.
Excess humidity is problematic for vegetables like broccoli, cauliflower, carrots, snap peas, and celery. They do best when kept loose in the open crisper, which allows for more air circulation.
Can Harbor Bacteria
Reusing regular plastic bags to store produce can lead to cross-contamination with pathogenic bacteria. Bags carry bacteria if they previously held meat or dairy products.
One study found plastic bags used for raw beef retained bacteria like E. coli even after being washed and reused. Always use brand new bags certified as food-safe if opting to store vegetables in plastic.
Even dedicated produce bags need to be replaced regularly before bacteria accumulates. And always wash vegetables before refrigerating to remove remaining grime and microbes.
Transfer Chemicals
There are also concerns over chemical transfer from plastic to food. Plastic containers and bags may leach harmful bisphenol A (BPA), phthalates, and other substances.
To avoid this health hazard, make sure any plastic materials are clearly labeled BPA-free. Do not reuse plastics not specifically intended for food storage. Go with polyethylene, polypropylene, or other plant-based bags.
Traps Ethylene Gas
Finally, keeping fruits that emit high levels of ethylene gas in sealed bags traps that ripening compound with vegetables. Exposure will hasten overripening and spoilage.
Fruits that produce moderate to high ethylene include apples, peaches, plums, apricots, tomatoes, avocados, bananas, and melons. Always store ethylene producers separately from ethylene-sensitive veggies like lettuce.
Best Practices for Storing Vegetables
Here are some recommended practices for maximizing fridge life of fresh produce:
Use BPA-Free Plastic Containers
Look for rigid containers or food storage bags made from polyethylene (PE), polypropylene (PP) or other plant-based plastic. These don’t contain harmful bisphenol-A chemical components. Avoid reusing disposable plastics.
Store Ethylene Producing Fruits Separately
Keep ethylene-emitting fruits like apples, tomatoes, and bananas away from ethylene-sensitive vegetables. The gas will accelerate deterioration of greens, broccoli, carrots.
Clean Produce Before Refrigerating
Always wash vegetables in cool water before storage, even if leaving in plastic. This removes dirt and debris where microbes live. Don’t seal up contaminants with the food.
Allow Airflow for Some Vegetables
Sweet bell peppers, snap peas, carrots, beets, and celery do better with some air circulation. Refrain from sealing them in plastic bags. But do place in crisper drawer.
Use Humidity Controlled Crisper Drawers
Vegetables last longer in high humidity drawer, while fruits store better in low humidity. Adjust settings to optimize conditions.
Wrap Leafy Greens & Herbs in Towels or Paper
If not using plastic, line crisper drawers with paper towels and place greens inside. Wrap herbs in dry paper towels. This will maintain needed humidity.
Monitor Frequently, Remove Spoiled Items
Check produce every few days and discard any with mold or slime. Storage times vary greatly, with berries and leafy greens lasting only a week.
Recommended Storage Methods by Vegetable
Here are some specific recommendations for how best to store common refrigerator vegetables:
| Vegetable | Storage Method | Approximate Fridge Life |
|---|---|---|
| Lettuce, spinach, cabbage | Plastic bag or container | 5-7 days |
| Broccoli, cauliflower | Plastic bag or loose in drawer | 1 week |
| Carrots, celery | Loose in drawer | 2-3 weeks |
| Bell peppers | Loose in drawer | 5-7 days |
| Tomatoes | Never in fridge, keep at room temp | 2-3 days room temp |
| Sweet potatoes | Loose in drawer | 3-5 weeks |
| Summer squash | Plastic bag or container | 1 week |
| Mushrooms | Plastic bag with paper towel | 7-10 days |
| Berries | Shallow container | 3-6 days |
| Asparagus | Plastic bag with dry paper towel | 2-3 days |
| Green onions, leeks | Plastic container | 1-2 weeks |
| Fresh herbs | Plastic bag or wrapped in damp paper towel | 5-7 days |
Conclusion
Storing vegetables in plastic bags or containers can be beneficial for prolonging freshness of leafy greens, herbs, and ethylene-sensitive produce. The increased humidity within the sealed environment retains moisture, slows decay, and prevents refrigerator odor absorption.
However, many vegetables keep better with open air circulation in the crisper drawer. Excess trapped moisture promotes microbial spoilage in some produce. Only use new, food-safe plastics to avoid bacteria contamination or chemical leaching.
For maximum shelf life, wash all produce before refrigerating, separate ethylene-releasing fruits, use humidity controlled drawer settings, and frequently check for signs of spoilage. Follow best practices for individual vegetables, as storage needs vary. With the right techniques, you can enjoy garden-fresh veggies for many days after purchase.
