Frigidaire FPUS2698LF Support Question
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Question posted by pwoll2 on September 25th, 2011
Fresh Food Compartment Is Freezing Food. What Is The Problem?
Current Answers
Answer #1: Posted by OnlineOutreachSpecialist on September 26th, 2011 11:27 AM
Vegetables tend to be very sensitive to ethylene, a substance that comes from most fruits and a select number of vegetables. Because of this, storing fruits and vegetables separately is advised. Ethylene exposure is responsible for carrots turning bitter, the yellowing of certain green vegetables and lettuce turning brown. In addition to absorbing ethylene, some vegetables also absorb odors from other veggies. For example, the odor of apples is absorbed by carrots, cabbages and onions. If odor absorption occurs, it can affect the taste of the vegetable. Add a box of baking soda to the crisper drawer to help with odor absorption. After about two weeks, you'll want to shake out the top layer of the baking soda to maximize freshness.
Some vegetables benefit from being stored in a bag in the refrigerator rather than being out of a bag. These vegetables, such as artichokes, broccoli, cauliflower, cabbage and eggplant, should be placed in the crisper bin in perforated plastic or paper bags so that they can maintain moisture. However, some vegetables like lettuce don't do well with lots of moisture; for this reason, you should not wash your vegetables before storing, but before eating instead. With carrots, beets, radishes and parsnips, removing their tops prior to storage will help them keep longer. Similarly, the head of celery stalks should be covered before storing.
Online Outreach Specialist
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