SALT LAKE CITY – Many American households face a familiar issue: buying fruits and vegetables with the best intentions, only to see them spoil before they can be consumed, resulting in wasted food.
In an effort to find solutions, the KSL Investigators explored various tips and tricks available online for extending the freshness of produce. One topic of debate was whether to rinse produce before storing it. Additionally, numerous products claim to keep fruits and vegetables fresh longer. To test these claims, we conducted an experiment with two different food preservation systems.
The Experiment
We purchased two food preservation systems: a less expensive set priced at $22 and a premium set at $55. Both included colanders that fit inside plastic bins, but the pricier set featured dividers and adjustable vents, with instructions to open vents for fruits and close them for vegetables.
We bought four containers each of strawberries, spinach, and grapes. Some of the produce was rinsed, while some was not. Half of the produce went into the preservation systems, and the other half remained in their original store containers. All items were then stored in a refrigerator.
Over four weeks, we monitored the produce every few days.
Results
In the initial days, differences between the storage methods were minimal, with only slight changes in taste noted after a week. However, by the second week, noticeable differences in color and texture emerged. Produce in the food saver bins showed fewer spots, less mold, and better texture compared to those in original containers. The smell of spoiled spinach was also more pronounced in the original containers.
By the third week, the differences were significant. Strawberries in their original containers became noticeably softer and discolored, while those in the food saver bins remained firmer and fresher. However, a single strawberry in the more expensive vented container developed mold, which eventually spread.
For spinach, rinsed leaves in original containers spoiled more significantly due to pooled moisture. In contrast, spinach in the food saver bins, equipped with colanders, stayed relatively fresh.
During the final check in the fourth week, strawberries in the more expensive container had molded significantly, while those in the cheaper container were still mostly edible. Spinach in both third-party containers remained usable, though some leaves wilted. In original containers, particularly those with rinsed leaves, the spinach had spoiled completely. Grapes in original packaging turned soft regardless of rinsing, but those in food saver bins remained edible.
Conclusion
Our experiment indicates that food saver containers can extend the freshness of produce. However, the most expensive set is not necessarily required to achieve good results. Ultimately, it remains important to use produce promptly to minimize waste.
