- Put paper tissues on the floor of the vegetable compartment in the refrigerator for absorbing excess moisture, so that the vegetables and fruits do not rot.
- Washing the berries in tap water with a dash of vinegar prior to putting them in the refrigerator. Blueberries, raspberries, and strawberries should be kept in resealable plastic pouches or plastic containers in the backside of the fridge.
- Lettuce leaves require moisture for staying fresh and will wilt faster if they are allowed to dehydrate. Use damp paper napkins for wrapping them and preserve them in a plastic bag. If green salads start to wilt, put them in icy cold water for crisping them up prior to fixing the salad.
- Chopping celery, radishes, and carrots and keeping them in a bowl of water in the refrigerator will preserve their crispness for an extended period.
5. Wrapping the mushrooms in paper tissues before refrigerating will prevent them from becoming slimy.
6. Roasting chunks or slices of almost rotten tomatoes and then preserving them in olive oil in the refrigerator will keep them fresh for around a week.
7. After trimming their ends; keep collards, kale and Swiss chard in the refrigerator in a bowl of water with one bag loosely placed on the top.
8. Rubbing winter squash and whole summer with quality vegetable oil and keeping them in the pantry will make them last for many months.
9. Keep all the apples isolated in the fridge. They emit ethylene, and this gas can spoil other food items. If the apples become too soft, cook them!
10. Do not separate the bananas before eating, as they do not spoil much when kept in a bunch. Bananas should always be preserved at room temperature as long as they are not entirely ripened. Refrigerate over-ripened bananas and use them in baked goods like banana bread.