Anyone here use any "invention to retard aging of fruits and veggies in walkin?

Discussion in 'Professional Chefs' started by capecodchef, Apr 5, 2014.

  1. capecodchef

    capecodchef

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    You may have seen the ads for products like the "Blue Apple" or "Fresh Paper" and others that essentially collect the ethylene gas that many items emit that accelerates spoilage. Anybody have a real world experience with any of these items? Do they work? I'd love to be able to squeeze a few extra days or a week out of my slower moving produce.
     
  2. michaelga

    michaelga

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    5 gallon pails (clean and dry) filled with what you want to keep fresh then fill them with CO2 from the pop-machine (it sinks) put lid on and keep in cooler.

    We used to keep various baby lettuce and micro-greens this way, just make darn sure that they are dry.   Sometimes for high moisture loving items we'd place a perf-pan in the bottom to keep the air moist but salad out of direct contact with water.

    Same general technique as how they store potatoes and apples (separately) for up to a year after harvest but they use big rooms and fancier mixtures of inert gasses.
     
  3. alaminute

    alaminute

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    Cool to know