Tips for washing, storing fresh produce to reduce waste, save money

Fresh produce is highly perishable, but proper washing and storage can help make it last longer, saving money and reducing waste.

Quad Whitson, extension culinary nutrition and food safety program associate for the University of Arkansas Division of Agriculture, said that according to the U.S. Food and Drug Administration, about 30 to 40 percent of the food supply in the United States is wasted each year.

“Taking simple steps to store produce correctly can help families reduce waste, stretch their grocery budget, and keep food safe and of better quality for longer,” Whitson said.

Sarah Bakker, extension local food program lead for the Division of Agriculture, said proper storage also leads to better tasting produce.

“It keeps fruits and vegetables tasting better,” Bakker said. “Nobody wants slimy greens, moldy berries or rubbery carrots two days after buying them.”

Bakker said fresh produce should be washed before it is eaten, cut, peeled or cooked.

“The best practice is usually to wash produce right before use rather than before storing it, since extra moisture can make many items spoil faster,” Bakker said. “To wash produce safely, rinse it under clean, cool running water and gently rub with your hands.

“For firmer produce, such as melons, cucumbers, carrots or potatoes, a clean produce brush can help remove visible dirt or debris,” she said.

Washing produce with inedible outer peels or rinds is still important, Bakker said, because a knife can transfer contamination from the outside to the inside when cutting.

“Leafy greens may be an exception and can be washed before storage as needed, but they should be dried very well before going into the refrigerator,” Bakker said. “Greens labeled as ‘pre-washed,’ ‘triple-washed’ or ‘ready-to-eat’ do not need to be washed again.”

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Tips for washing, storing fresh produce to reduce waste, save money