The spring It is a season that many people enjoy, unfortunately there are times when the hot weather of this season, becomes harmful to our food, and mainly to the fruits and vegetables. Its rot cycle is inevitable, but certain tips or techniques to control this process that will help keep our products healthy and fresh for longer.
Why does the hot season accelerate the decomposition of our fruits and vegetables?
It is not new that when the hot season our fruits and vegetabless suffer from accelerated decomposition; But why this? Well, temperature influences the survival and multiplication of the germs that cause food poisoning, which favors the growth of bacteria and fungi.
Likewise, we know that the food rot It is a natural process, as this means that its life cycle has come to an end. However, and together with heat, there are other factors such as air, humidity, and light, which help our fruits and vegetables to stop being healthy and beneficial for our health.
What tips can I use to preserve my fruits and vegetables in the heat?
The time has come to know how you can ensure that your products stay healthy for longer. So pay close attention because the techniques They will be ideal depending on the use you want to give to your fruits and vegetableswhether dried, frozen, or fermented.
1. Vacuum packaging: The process of this vacuum packaging consists of removing the air that surrounds the food, sealing it in a protective container. This technique gives our products a longer life, since this action attempts to reduce enzymatic browning, an oxidation reaction of fruits and vegetables collected and processed. For this reason, this may be more useful in dried or dried fruits.
2. Dehydration: In order to do this, you can apply salt either sugar since exposing our foods to these ingredients creates a dehydration process by osmosis, which is a physicochemical process in which the concentrations of substances are balanced. Likewise, this procedure manages to reduce a large amount of water, which stops the proliferation of microorganisms.
3. Dry the vegetables when they are in the freezer: This technique deals in a very industrial and sophisticated way, where the vegetable It freezes at a low temperature, approximately -50°C, preventing water from remaining. Then a vacuum is applied and it begins to heat gently so that all the ice evaporates, leaving our food dry.
4. Fermentation: Our fruits and vegetables can be preserved in acidic substances such as vinegar, which contains a carboxylic acid called acetic acid. That is why this ingredient is ideal in pickles, marinades, and pickles. So this can be used as an excellent preservative.
