Roskachestvo gave advice on storing zucchini

In order for zucchini to retain its benefits and taste, it is important to store them properly. Elena Specenko, director of the Roskachestvo Center for Food Safety Competencies, in an interview with Izvestia on August 16, named the key rules that should be followed.

"Zucchini are quite unpretentious vegetables, but their shelf life directly depends on the conditions in which they are located. Young zucchini with thin skin and small seeds should be eaten within one to two weeks," the expert said.

According to her, they are ideal for fast cooking, but they are not stored for a long time even in the refrigerator. More mature fruits with dense skins can stay much longer — if properly stored, their freshness lasts up to four to five months.

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The most important factor is temperature and humidity. The optimal conditions for squash are a cool, well—ventilated room with a temperature of +4... +10 degrees and humidity of about 75%. A cellar or insulated balcony is ideal. In the refrigerator, it is better to store zucchini in the vegetable compartment, after wrapping them in paper or a perforated bag to avoid condensation. The expert also draws attention to the fact that zucchini cannot be washed before being stored — it is enough to carefully clean them from the ground with a dry cloth.

"It is better to immediately recycle damaged or overripe fruits: freeze, preserve or cook caviar from them. Such vegetables won't last long and can ruin the rest of the harvest," Specsenko warned.

Another storage method is freezing. To do this, it is better to cut the vegetables into cubes or circles and lightly blanch them — this will help preserve their texture and taste. Such blanks can be stored in the freezer for up to 10-12 months.

Gastroenterologist Ekaterina Kashukh, an expert doctor at the Hemotest Laboratory, shared her recommendations on safe nutrition in the summer on June 13 in an interview with Izvestia. She stressed that in hot weather, the risk of food poisoning increases significantly, especially due to perishable products.

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