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Handling Cut Produce Store all cut fruits and vegetables covered, in containers, in the refrigerator. Once produce is cut, any microorganisms that get on the cut surface can start to grow. Store fresh cut produce above raw meat, poultry and fish and below cooked items. Generally, quality is best if you use cut produce within a day. Note: The flesh of some fruits--such as apples, bananas, nectarines and peaches--turns brown when the fruits are peeled or cut and exposed to air. To prevent this darkening, coat their surface with a citrus juice such as lemon, orange, grapefruit, or lime juice. Source: North Carolina Cooperative Extension |
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