Storing vegetables involves keeping both raw and cooked foods in suitable conditions to prevent spoilage by microorganisms. Proper storage allows vegetables to be preserved and consumed out of season while maintaining quality. There are several methods for food preservation including drying, canning, curing, freezing, and common storage techniques like cellars or pits. The best storage method depends on the specific vegetable and whether cool, moist, or warm dry conditions are needed.

1. STORING VEGETABLES

2. is the process in which both cooked and raw materials are
stored in appropriate conditions for future use without any
entry or multiplication of microorganisms.
Food storage
It allows food to be eaten immediately for some time
(typically weeks to months) after harvest rather than
exclusively

3. 1. To preserve crops to consume out of season,,,
Purpose of Food
storage
2. To keep food in good conditions
3. To slow down ageing, protect from frost

4. 5. avoid gluts (surplus)
Purpose of Food
storage
6. prevent shortages and to obtain higher prices.
4. provide even supply

5. Methods of Preservation
1. Drying - is one of the oldest ways to
preserve product. It involves removal of
moisture from the product to a point
where decay is not likely.
This can be done with oven, a dehydrator or the warm heat
of the sun.

6. 2. Canning - With the pressure cooker
method, the product is heated to kill
microorganisms that can cause spoilage
This action also deactivates enzymes in the product
that affects flavor, texture and color

7. 3. Curing and Salting – fermenting product
naturally.
This means that microorganisms initiate the
fermentation process and change the food quality
without causing bad tastes or generating toxins.

8. 4. Freezing . This is a common and a very
desirable way to preserve certain types of
garden product.
This method does not improve quality, but is fairly
easy to do if one has access to a freezer and takes
the time to package properly so that moisture is
retained

9. 5. Common Storage -This is the oldest and
convenient method used to preserve most of
the product generated by our ancestors.
This involves storing harvested product in a
darkened, cold area.

10. In-ground Storage: Some vegetables like carrot,
beet, turnip, rutabaga, horseradish, salsify and
parsnips can be left in the ground through the
winter.
Pits: Good, but typically inconvenient way to
preserve the product. Burying allows for a
controlled atmosphere Pits, however, must be well
drained and protected from rodents.

11. Indoor Storage: The most convenient place to
store fruits and vegetables is inside the home.

12. Different fruits and vegetables should be stored
in different ways.
A. Products that are keep best in cold,
moist storage includes:
In Using the refrigerator
apples broccoli carrots
lettuce eggplant

13. garlic onions
B. Products that are keep best in cold,
dry storage includes:
C. Products that are keep best in warm,
dry conditions includes:
hot peppers pumpkins
winter squash sweet potatoe

14. In using freezers
Almost all fruits and vegetables can
be stored in your freezer. Freezing can
change the texture of many fruits and
vegetables, but it generally preserves
their tastes, nutrients, and health
benefits.
Leafy greens that you plan to eat raw, such as lettuce, shouldn’t be frozen.

15. Using a cool, dry storage
tomatoes bananas potatoes
lemons limes
In particular, tomatoes may lose flavor and nutrients when you refrigerate them. They can also develop an
undesirable texture.

16. QUIZ
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