Fisher & Paykel RB36S, RB90S manual Temperature sensitive fruits and vegetables, Points to remember

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Food storage tips – fresh food

How the Humidity Control System (HCS) extends the storage life of fruit and vegetables A specially designed lid seals the storage bins to create a controlled micro-climate. The lid has the following unique features:

It completely seals off the bins from the refrigerator air. The respiration of fruit and vegetables provide a high humidity environment in the bin and the lid prevents them from drying out.

It allows the temperatures in the bin to remain between 32 – 39°F / 0 – 4°C. These temperatures are required to slow down respiration and the growth of micro-organisms.

It has long narrow grooves on the underside to capture and retain condensation which has accumulated. This prevents the moisture from dripping back down onto the fruit and vegetables which would cause them to rot.

The storage life of fruit and vegetables varies enormously, being influenced by the maturity and quality of the produce at purchase and also the particular variety.

You can change the environment your fruit and vegetables are stored in simply by pressing the humidity control button.

Temperature sensitive fruits and vegetables

Not all fruit and vegetables enjoy the same temperature. For some, temperatures that are too cold can actually cause damage to flavor, texture and freshness. For example chill injury can result in watery, tasteless tomatoes, stringy avocados and discolored bananas.

It is important to care for these food items and Pantry mode does just that. It provides a cool (54°F /12°C) environment ideal for temperature sensitive foods. This temperature also allows fruit to ripen slowly under controlled conditions.

Some examples of temperature sensitive produce best stored using Pantry mode:

Tomatoes

Cucumber

Avocado

Bananas

For more examples refer to page 16.

Points to remember:

Fruits and vegetables not fully ripe when purchased will have a longer storage life especially when refrigerated.

Root vegetables should be kept in the dark. Light slowly turns their surface green, which makes them taste bitter and means they contain solanine, a chemical which is toxic in large doses. You can peel off small green patches, but if they are green all over, throw them away.

Store root vegetables in brown paper bags on PANTRY mode. Store soft, small fruit in the compact storage tray.