Typhoon food storage tips: Doctor advises on how to keep vegetables fresh

As typhoon season approaches, stocking up on groceries is a common practice, but proper storage is crucial to avoid waste, according to family physician Chen Ai-yi.

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If you buy vegetables too early and they spoil, that's a real loss.

Chen warns that delicate leafy vegetables like water spinach, spinach, and lettuce have a short shelf life in the refrigerator and quickly turn yellow or mushy. In contrast, root vegetables, gourds, mushrooms, and eggs are more resilient and require less refrigeration. This makes them ideal for stocking up when supplies might be disrupted.

For root vegetables like potatoes and onions, Chen advises storing them in a cool, dry, and well-ventilated area. She specifically cautions against consuming sprouted or green potatoes, as they contain solanine, a toxic compound. Carrots, however, can last two to three weeks when their leaves are removed and they are wrapped in kitchen paper before refrigeration.

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Leafy greens like water spinach, spinach, and lettuce have short refrigerated shelf lives and easily turn yellow and soft, making them less durable.

Larger gourds like pumpkins and winter melons can be stored at room temperature for over a month if kept whole. Once cut, they must be tightly wrapped in plastic wrap and refrigerated, with consumption advised soon after. Delicate items like loofah should be refrigerated immediately and consumed within three to five days. Mushrooms fare best when stored in paper bags, as plastic bags trap moisture and accelerate spoilage. For longer storage, mushrooms can be dried, portioned into resealable bags, and frozen for up to a month.

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Sprouted or green potatoes contain solanine toxin; discard the entire potato. Do not assume you can eat it after removing the sprouted part.

Eggs should be stored in their original carton with the wider end (the air cell) facing upwards. Chen also advises against washing eggs until just before use, as the shell's natural protective coating helps prevent bacterial entry. Washing them prematurely can make them more susceptible to contamination.

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Paper bags are a great help. It is strongly recommended to store mushrooms in paper bags. Plastic bags trap moisture, causing mushrooms to soften and rot faster.