Storage tips: Corn, Eggplant, Tomato

Corn:

Corn, if not eaten right away, is best kept in the refrigerator for up to two days. Keep the corn in the husk and place in the crisper drawer of your fridge.  After two days, the corn will still be okay to eat, but it will start to lose some of its sweet flavors. Your ears of corn can also be stored frozen.  To freeze corn first remove the husks and then boil for a few minutes. remove from boiling water, place in a freezer safe container and store for up to a year.

Eggplant:

The best way to store eggplant is at room temperature in a vented bowl, and away from other produce such as bananas, tomatoes, and melons. These are known for producing high levels of ethylene, a natural gas produced by some ripening fruit. Eggplant is sensitive to this and if it is exposed it can cause your eggplant to over ripen and lose some of its texture and flavor.

Tomatoes:

Tomatoes should be stored at room temperature, potentially in a vented bowl of some sort, and NOT in the refrigerator.  Tomatoes are naturally a warm climate crop and placing them in a cool environment causes them to undergo chemical enzymatic reactions that lead to a lose of flavor and texture. If you can not consume your fresh vine ripened tomatoes in time, it is okay to place them in the fridge, but before consuming, consider placing them back in a warmer temperature area for a bit to regain some of the flavor.

 

References:

Corn: How to store corn, by Melissa Lewis; September 21, 2017

Eggplant: The Best Place to Store Eggplant is not in the Refrigerator, by Emily Han; August 12, 2015

Tomato: How to Keep Tomatoes Fresh for Longer, by Lindsey Jean-Hard; August 29, 2017

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