How to Prevent Vegetables, Melons and Fruits from Wilting and Turning Yellow

How to Prevent Vegetables from Wilting and Turning Yellow

After buying vegetables, dry them slightly, remove the withered, yellowed and rotten leaves, place the fresh vegetables neatly in a clean plastic bag, tie the bag opening tightly, and keep it in a ventilated, cool place. Vegetables stored this way will not wilt or turn yellow for about two days. You can also use newspaper to store vegetables. Wrap the vegetables in newspaper, then place them root-down in a plastic bag.

How to Store Vegetables to Preserve Their Nutritional Value

Tests have found that after harvest, vegetables placed vertically preserve their nutritional value better than those placed horizontally. The reason for this phenomenon is that vertically placed vegetables retain more chlorophyll than horizontally placed ones, and the longer the time, the greater the difference between the two. Chlorophyll contains blood-building components that can provide the human body with good nutritional elements, and vertically placed vegetables also keep longer than horizontally placed ones. The vegetables' vitality is extended, which is also greatly beneficial when we eat them.

How to Reduce Pesticide Residues in Melon and Gourd Vegetables

Freshly picked, unpeeled melons and fruits should not be eaten immediately, because pesticides in the air can slowly break down into substances harmless to the human body. Therefore, for some vegetables, pesticide residues can be reduced through storage for a certain period of time. This method is suitable for melons, winter melons and other melons and gourds that do not rot easily. Generally, the storage period is 10-15 days or more.