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Tips for storing vegetables
■Vegetables recommended for storage at room temperature
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It is recommended to store garlic, onions, potatoes,
sweet potatoes and pumpkins (whole) in a cool dark
place (where the room temperature is kept constant
and low and away from direct sunlight).
What to do in the following cases
When you are storing a small quantity of vegetables, it may not be possible to maintain high humidity, so please wrap the vegetables in cellophane wrap.
●
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Because many vegetables contain a lot of moisture, condensation may appear on the cases and food surfaces, depending on the amount and type of vegetables.
If you are concerned about condensation, wrap the food in cellophane wrap.
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Food can easily get damaged if water collects in the case so wipe off the dew condensation with a soft cloth.
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When storing dried foods such as rice or seaweed together with foods containing a lot of moisture (such as vegetables), store them in sealed containers (bags).
Dried food may absorb moisture.
Note
The vertical storage space has a slightly higher temperature than other spaces.
■Foods prone to low temperature damage
If you put food in the Vegetable Compartment for a long time, the color may change or the taste
may deteriorate depending on the food. The food may lose vitamin C, become moldy, and rot.
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Vegetables...tomatoes, bell peppers, cucumbers, eggplants, green beans,
sweet potatoes, okra, etc.
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Fruits...bananas, pineapples, mangoes, papayas, avocados, lemons, etc.
You can enjoy a delicious taste if you chill these fruits in the refrigerator for
a short time before eating.
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