range of packaged bagged salads fourth-range products that fall into the group of so-called good processed products have multiplied in recent years. Although it is more sustainable and economical to buy lettuce and other leafy vegetables naturally and without packaging, it is a very convenient format for preparing healthy dishes instantly. Nonetheless, they don’t have eternal life and they also tend to spoil in a few days.
Behind the fourth range there is a large group of companies that invest in different R&D departments, developing and applying technologies from seeds to packaging, seeking to obtain the optimal product that best suits this marketing format. It is not easy, because the vegetables must be presented cut, clean, disinfected and very freshlooking appetizing to the consumer.
The problem is that precisely these foods they are very fragile and sensitive, and have a short useful vi. The treatments that are applied and the packaging in protective atmospheres lengthen its conservation a little, but they can be spoiled even on the supermarket shelves, before exceeding their best before date.
Ideally, as the manufacturers themselves usually indicate, is to consume them as soon as possible and suddenly once the container is opened, but there are many of us who stretch these bags for several days. There are some tricks that we can apply to keep them fresh for longer.
1. Before buying, please choose well
Everything starts at the time of purchase, not only choosing the brand and the variety that we find most appetizing. It is worth stopping for a moment check all expiration dates or preferred consumption to find the latest or closest, as well as visually check that the salad looks good. It is also a good idea to choose a bag that is not first in line, but not at the very end, too close to the cold source.
out of respect To the rest of the consumers, if we are going to handle a lot, it is best to disinfect them first with hydroalcoholic gel and/or use disposable gloves from the ones they have in the fruit section, and not to squeeze the bags too much so as not to damage them.
2. Respect the cold chain
It is not frozen or raw meat or fish; Even so, it is advisable not to expose these products to sudden changes in temperature or to prolonged periods out of refrigeration. Put them in the cart or basket at the end of the purchase and place them next to other products that are cold. In summer, it is better to carry a cooler bag, and do not expose them to sunlight or heat sources.
3. Consume them as soon as possible
As much as they have a long consumption date, it is preferable to buy them only if you know that you are going to open the same day or the next. The fresher they are, the less risk there is of spoiling. As always, going shopping with a certain idea of the menus for the week or the organization of meals at home helps to avoid wasting food.
4. The kitchen paper trick
The great enemy of fresh food, even more so of raw vegetables, is humidity. The leaves become wilted, soft and can quickly develop mold, in addition to bad odors or inedible taste.
Moisture can appear even in the closed bag due to condensation. To avoid this, a simple trick is to place one or two sheets of absorbent kitchen papereven as soon as you get home, before consuming it.
5. Transfer them to another better container
Combined with the previous trick is the easy resource of transfer them to another container that offers a better conservation, once the container is opened. A quality container, clean and disinfected, with hermetic closure, is already a good fix, but even better if it has a vacuum packaging system, like the one we tested in Direct to the Palate.
Some packages are specifically designed to optimally preserve green leaves and similar vegetables, adjusting the humidityavoiding puddles and with carbon filters.
OXO Good Grips GreenSaver Airtight Plastic Food Storage Container, Medium, 4.1 Liter, White
6. Keep them in the right area of the fridge
Bag salads need cold, but in the right measure. Be very careful when placing them in an area that is too far inside the fridge, as they could get so cold that they even reach freeze or develop frost.
If possible, deposit them, in their containers, inside the special fruit and vegetable drawer, which offers the most suitable environment and temperature for vegetable products. In any case, also avoid exposing them to the constant openings of the fridge, and do not place them next to apples or other foods that give off ethylene (grapes, tomatoes, bananas, plums) or strong odours.
7. Prioritize the most resistant vegetables
If you are indecisive when choosing, make it easier for yourself by buying salads that include a large part of harder, thicker and more resistant leaves, which are usually darker green in color. spinach and arugula are two great examples, especially this last one. Sprouts, flowers and the finest lettuces tend to spoil before.
Photos | iStock – Marco Verch – Fruitnet
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