14+ years of experience in manufacturing kitchen appliances, is a professional food vacuum sealer manufacturer.
How to keep Green fresher and longer
When you buy herbs like cilantro or a bunch of spinach, wrap a paper towel or two around them to absorb any moisture from the grocery store water spray, which can cause mold. For plastic tubs of greens like salad, layer some paper towels throughout the tub -- three should do the trick -- to keep villainous moisture at bay.
If you'd rather go green, try using produce bags, storage containers and reusable paper towels after rinsing your greens to make them last longer. You could also poke small holes in the plastic bags you do use in order to promote greater air circulation.
When you're ready to eat your greens, make sure to rinse them to remove any lingering bacteria. You can also prewash your greens, like romaine lettuce leaves, and let them dry completely before storing them wrapped in towels for the fridge. If any individual leaves look like they're decaying, toss them out, but give the container a good sniff, too.
Why can paper towels keep food fresh for longer?
The main reason is that paper towels have good hygroscopicity, which can absorb moisture on the surface of food, thereby inhibiting the growth and reproduction of bacteria. Excessive surface moisture during food storage can lead to bacterial growth and accelerate spoilage. Paper towels effectively extend the freshness of food by absorbing this excess moisture.
Specific application effects of paper towels on different types of food:
Leafy vegetables (e.g., lettuce, spinach, pak choi): Wipe off surface moisture with paper towels before storing in a vacuum food bag (plastic storage bag), keeping them fresh for 3-5 days.
Berries (e.g., strawberries, blueberries): Gently wrap with paper towels and place in a vacuum container (plastic storage container) to stay fresh for 2-3 days with better taste and freshness.
Root vegetables (e.g., carrots, white radishes): Dry surface moisture with paper towels and store in a cool, ventilated place for 1-2 weeks of freshness.
Saltwater fish: Use paper towels to scrape off residual tissues in the fish abdomen to reduce fishy odor and lock in umami.
Meat: Wrap meat with paper towels before thawing to absorb blood water and maintain tender meat quality.
Bread: Place a paper towel in the bread packaging bag to prevent moisture and keep it fresh.
