Share
Monsoon in India brings with itself the cheer of refreshing rains and greenery all around, but coupled with it comes the persistent problem for households—fungus on fruits and vegetables. With enhanced humidity and dampness in the air, it becomes an ideal situation for the growth of mould and fungus, which spoils fresh produce really fast. Be it a coastal area or one with heavy rainfall, the challenge remains the same when it comes to keeping your fruits and vegetables fungus-free. With some practical tips and a little effort, you will be able to enjoy fresh and healthy produce throughout the monsoon months.
Tips to Keep Fruits and Vegetables Fungus-Free During Monsoon
Proper Storage
Proper storage of fruits and vegetables is a critical factor in the prevention of fungus. Store them in airtight containers and never leave any produce open in the air. For leafy greens and herbs, first wrap them in paper towels and then place them in the refrigerator to stay fresh by soaking up all the extra moisture. Also, don't store fruits and vegetables in plastic bags, as those hold in moisture and promote fungal growth.
Regular Cleaning
Keep your refrigerator clean and dry. Particles of food and spillages may get collected in the corners and crevices and offer a good environment for the growth of mould. Clean your refrigerator once a week with warm water, adding some vinegar and baking soda to the water. Remove all the shelves and trays, scrub them nicely, and dry them completely before putting them back. Also, place a small plate of baking soda inside the refrigerator to help absorb odours and extra moisture.
Temperature Control
Keeping the produce fresh during the monsoon is essential, and this can be done by maintaining the proper temperature. The growth of fungus is prevented by keeping the refrigerator at a low temperature. Other measures to reduce humidity include ventilation in the kitchen. Cooking steam should be sucked out using an exhaust fan. Windows and doors should also be opened as often as possible. Water must not be allowed to collect in utensils, and spills should be mopped up immediately to prevent dampness.
Traditional Preservation Methods
Conserve your produce against fungus by using indigenous preservation methods. Sun-dry the spices, grains, and flour before the onset of rain to reduce the moisture content. You can store these with dried neem leaves, bay leaves, turmeric, garlic cloves, or dried chillies since they have natural anti-fungal properties that make the produce last longer without refrigeration.
Airtight Containers
Store sugar, salt, and snacks in airtight containers. This prevents them from absorbing moisture and becoming clumpy. Of course, the best containers would be those made of glass or stainless steel since they hold less moisture as compared to plastic ones. When storing biscuits and snacks, wrap them in brown paper before putting them in the container. This keeps them crisp and fresh.
Freezing
For long-term storage, avail the use of your freezer. Freezing ceases fungal activity and exterminates mould spores and insect eggs. For a day or two after buying fruits, vegetables, grains, and pulses, store them in the freezer. This makes them stay fresh for longer and safe from fungal attack.
Control of Moisture
Keep moisture away from your produce as much as possible. Be sure to dry fruits and vegetables before storing them. For example, washing the vegetables, drying them, wrapping them in newspaper, and keeping them in the fridge. Always use a dry spoon when using spice powders, flours, and grains to avoid the entry of moisture.
