10 food items that can spoilt in 3 days
Answers
Answer:
(i) Food items that:
can get spoilt in 2-3 days: Bread, milk, cooked vegetables.
can be kept for a week: Raw vegetables, fruits, sweets.
would not get spoilt till one month: Pickles, Potato chips, Jams.
Explanation:
1 Berries
Berries are considered highly perishable fruits. After a couple of days they tend to mold, become discolored and wet. Store them in the refrigerator for maximum freshness where they can stay fresh for up to eight days. Note, however, that when berries begin to spoil don’t think you can simply cut off or toss the piece of moldy fruit. “Mold can grow below the surface and can be difficult to see; it also spreads quickly to nearby fruit. Be safe and toss it,” says Kathy Siegel, MS, RDN, CDN.
2 Bananas
When stored in the pantry or on the counter bananas last two to five days. “It’s important to keep your unripe bananas away from those that are already ripe,” says Siegel. “Ripened bananas will let off ethylene, a gas that will speed up the ripening of adjacent fruits.” It’s best to buy less ripe bananas and let them ripen at home. Also note that storing bananas in brown bags (like grocery bags) can make them ripen faster. Just because you have a few over ripened bananas, however, doesn’t mean you need to toss them; make banana bread!
3 Tomatoes
Tomatoes love the heat but hate the cold. “Putting tomatoes in the fridge can quickly cause them to become soft and mealy. Instead, leave them on the counter and enjoy them when they’re ripe,” recommends Dr. Zelana Montminy, Suja’s health and wellness expert and author of 21 Days to Resilience. If stored on your counter tomatoes should last a week.
4 Peaches
“Peaches go bad quickly because they give off ethylene gas which makes them ripen faster once they start to get ripe,” says Isabel Smith, MS RD CDN, founder of Isabel Smith Nutrition. “Keep them in the fridge and away from other ethylene producing produce.”
5 Potatoes
“Potatoes prefer cool over cold, and storing them in the fridge can cause their starch to convert to sugar more quickly, affecting their taste, texture and flavor,” says Dr. Montminy. “Instead, potatoes are best left in a cool, dry cupboard, which will help extend their shelf life and result in a better taste.”
6 Avocados
Pick avocado at grocery store Shutterstock
Avocados will last three to four days on the counter and seven to 10 days in the refrigerator according to Siegel. “A ripe avocado is dark green on the outside, slightly firm to touch and light green on the inside. An avocado has spoiled if it’s black or brown in color and has indents in the skin.” Once an avocado is ripe, it can be stored in the refrigerator for two to three additional days. For optimal storing keep unripe avocados on your counter until they’re ready to eat and then store them in your fridge.
7 Green Beans
Green beans, either fresh or cooked, should last five to seven days in the refrigerator. “Spoiled green beans will become limp and moist,” says Siegel. “Keep your beans dry during storage, if the beans become damp, they can quickly grow mold. If you see mold, throw them away!” Also note that green beans are ethylene-sensitive so keep them away from ethylene-producing produce. Ideally store your beans in an open Ziploc bag with a piece of paper towel to absorb excess moisture.
8 Kale
Dark leafy greens wilt quickly. “To save them from moisture loss, wrap them in a plastic bag with a piece of paper towel and store in the produce drawer to add days to their life,” recommends Desiree Nielsen, BSc, RD.
9 Cold Pressed Juices
Most cold-pressed juices are not pasteurized, making them very easily spoiled. “In addition, many nutrients such as vitamin C degrade quickly – so for the most nutritious drink, use cold-pressed juices within a couple of days and always keep them refrigerated,” says Nielsen.
10 Broccoli
Fresh broccoli will last refrigerated for seven to 10 days. “Broccoli will begin to smell and change color at the first sign of spoilage and the crisp texture will become limp,” explains Siegel. “Moreover the longer broccoli is stored the greater the loss of nutrients; Vitamin C in broccoli degrades particularly rapidly after harvest and this degradation continues during storage. After seven days of storage, the vitamin C content of vegetables, such as broccoli, could be as much as 100% lost.” Also note that broccoli, like green beans, is an ethylene-sensitive food, so you don’t want to store it with your fruit and you shouldn’t store it in a closed bag because broccoli needs air circulation to prevent mold.