Is it possible to store carrots in the refrigerator and why do they wither?

Carrots contain an abundance of useful substances; in winter they are one of the main sources of vitamins, so this valuable root vegetable should be consumed all year round.

The question arises - how to preserve carrots so that they remain fresh for a long time and do not lose their original nutritional properties.

Let’s take a closer look at how to properly and how to continue storing carrots in the refrigerator (fresh, boiled, without freezing, etc.) so that they don’t become limp or flabby.

How to harvest and prepare for storage

For long-term storage in the refrigerator, you should always use home-grown root vegetables, since vegetables grown for sale very often contain various chemical additives that not only negatively affect the quality of the product, but also reduce its harvestability.

In order for the root crop to be suitable for harvesting for the winter, it must be properly collected and prepared. First of all, you need to start harvesting on time, since both unripe and overexposed root crops subsequently deteriorate very quickly. To determine the harvesting time, you need to take into account the manufacturer’s information about the ripening time of a given variety, usually calculated from the moment the seeds are sowed. An additional sign that the carrots are ripe is the appearance of white roots on its nose and yellowness on the lower leaves (but not the lightening of the root itself, as many believe).

Important! The yellow color and soft texture of carrots do not indicate that the root vegetable is ripe, but that it is diseased. Such specimens are not suitable for long-term harvesting.

Typically, carrot varieties with high shelf life are harvested in early autumn, until about mid-September, when the night temperature drops below +5...+8°C. It is very important to be in time before the start of the rainy season and, in addition, to choose the dryest possible day for harvesting: it is the wet soil at the time of extracting the carrots that most often explains why a seemingly high-quality root crop quickly becomes flabby and rots.

Another possible reason for this phenomenon is the oversaturation of the vegetable with moisture during the growing season, which, in particular, can happen if the summer was very cold and rainy or if the watering regime was organized incorrectly (any experienced gardener knows that at least three weeks before harvest any root crops should be completely stopped watering).

Another trick that increases subsequent shelf life is surface treatment of the bed with a 5% solution of copper sulfate 5 days before the expected harvest date. This precaution stimulates the outflow of nutrients from the “tops” to the “roots”, and also blocks diseases that develop in the tops and can affect the crop at the harvest stage.

The cleaning itself must be carried out in compliance with the following rules:

it is necessary to use only a shovel, since a pitchfork is very likely to damage the skin of root crops;
you should remove the vegetable from the ground very carefully, remove the remaining soil by hand or carefully shake it off, in no case beating the root crops on the ground or using a knife or other sharp objects to clean the ground;
Immediately after digging the carrot, you need to cut off the tops at a height of about 2 cm from the root crop.

The harvested crop is carefully inspected and sorted.

Important! To prevent carrots from sprouting in the refrigerator, some housewives advise cutting off the top part by 1–2 cm, allowing the cut area to dry completely before storing.

Those vegetables that meet the following requirements are selected for storage:

have the correct shape and solid structure;
have no cracking, damage, signs of fading or rotting;
are fully ripe (the diameter at the top must be at least 5 cm).

After sorting, the crop is placed in a dark place for a day to dry completely. It is desirable that the air temperature in such a room be approximately +5°C: such pre-cooling significantly increases the subsequent storage time of root crops.

How to properly store frozen carrots

Root vegetables need to be thoroughly washed and the skins cut off. Then cut into circles, cubes, strips or grate. Carrots in this form take up less space than whole vegetables. But the grated one loses vitamins and minerals faster than the whole one and cut into large cubes.

Important! Blanching disinfects and removes some of the air from vegetables, so they store better when frozen.

Scalding with boiling water slows down the action of enzymes, which cause fruits to lose color, aroma and structure. The volume of products is also slightly reduced. After freezing, such carrots almost do not lose their nutritional value throughout the year.

How to blanch correctly:

Dip chopped root vegetables into boiling water (4 liters of boiling water per 1 kg of vegetables).
Count 2 minutes from the moment of re-boiling (for cubes or straws).
Blanch small carrots whole – 5 minutes.
Cool in ice water.

The cooled carrots are laid out on a tray or dish and placed in the freezer for 2 hours. Then they are packed in portions into bags or containers. This method is optimal for grated carrots. The pieces are pre-frozen on a tray, then packaged, or immediately packaged and placed in the freezer.

Use plastic bags and small food-grade plastic containers to store frozen carrots. Volumes can vary from 200 to 500 ml. The bags are convenient because they are cheaper and more suitable for storing portions for one dish. Disposable plastic trays are not suitable; they break easily after freezing. The prepared portions are signed, indicating the type of product and the date of packaging.

No Frost technology ensures proper cooling without frost in food bags. Freezing in refrigerators with Super Frost mode (shock freezing) creates better conditions for more complete preservation of nutrients and bioactive substances.

Preparing carrots for storage

Have you brought home 2-3 kg of fresh carrots, and now you are wondering how to protect them from spoilage? First answer the question where you bought your vegetables, at the market or in the supermarket. If at the market, then they most likely contain tops and soil residues. In this case, cut off the tops, leaving a 2-3 mm tip, and carefully remove the soil using napkins.

If the carrots are from a supermarket, then they may be in unsealed bags by weight. It is necessary to immediately unpack ripe orange root vegetables and not allow them to “suffocate” in plastic bags. Sort through the fruits, separate out the diseased and spoiled ones, throw them away or put them to use. The rest of the slender, fresh “girls from the earth” will go into long-term storage in the refrigerator.

Warnings

It is necessary to comply with the conditions for selecting and preparing carrots:

It is initially necessary to select the optimal root crop for storage by type, size, and condition. Failure to comply with these initial measures may be a harbinger of rapid spoilage of the vegetable.
Mandatory preparation of carrots before sending for storage. To wash, peel or remove dirt from the root vegetable, store it whole or sliced, or grated - everyone chooses for themselves according to convenience and length of storage period. Place in a plastic bag and tie it well, letting out all the air. Store in the bottom vegetable drawer or freezer.

Features of the structure of the vegetable

An important point is in what form carrots should be stored. Is this root vegetable fresh? If fresh, will it be frozen? Perhaps the carrots have already been processed into a finished product: boiled, turned into a snack or juice. All this will affect the conditions and shelf life. For long-term storage of fresh carrots, they should be carefully sorted, and root crops with traces of disease , damage, or simply uneven should be separated. Size also matters.

Attention : Carrots that are kept in the refrigerator for a long time should be approximately equal in size, not too big and not too small.

Peculiarities

The method depends on the type of carrot: fresh or cooked, whether it is washed, and for what purpose it will be used. A modern refrigerator is suitable for most of the above cases, since it has different compartments and knows at what temperature it is worth storing food:

for cooked products at +2–6°C;
fresh fruits and vegetables with a temperature of +0–3°C;
for freezing at -8–20°C.

If you place the root crop in the right compartment, this will ensure its best storage and maximum retention of nutrients.

How long will it last?

How long carrots will last, remaining fresh, firm and retaining all their properties, depends on the form in which they will be in the refrigerator or freezer and what measures will be taken for this.

On a note. Root vegetables should not be washed before putting them in the refrigerator, then if they are packed in plastic, they will last about 1-2 months, but if they are washed, the shelf life will be limited to 1-2 weeks (about what form is best to store carrots in winter - washed or dirty, and how to do it, read

Here

"Korean"

“Korean” carrots are grated fresh vegetables on a special grater, after which red pepper, vinegar, salt and sugar to taste are added to this mass, and then poured with hot vegetable oil.
How long can you store “Korean” carrots? Since it does not contain a single perishable ingredient, this means that the salad will not spoil quickly and will not be hazardous to health.

In addition, after cooking, Korean carrots can be stored in the refrigerator for about a day before selling. This is necessary for the product to infuse. So how long can “Korean” carrots be stored? After completing the entire preparation process, this period is no more than two weeks.

Boiled

If you boil carrots, the vegetable will be a completely finished product, which, as a result, tends to spoil quickly. How long can a boiled vegetable be stored in the refrigerator and is it stored at all? Yes, but according to the rules, the period should not exceed two days. If stored for longer than the required period, the carrots begin to deteriorate, and this is manifested in its softness and coating of the mucous membrane.

Fresh juice

Carrot juice is rich in keratin - it strengthens the protective properties of the human body , therefore it is useful for both adults and children. Making juice at home is quite simple if you have a juicer or blender. How long can you leave freshly squeezed carrot juice? Since it does not have an expiration date, it must be consumed immediately after preparation.

If storage is still required, which is an extreme case, immediately pour the fresh juice into a container and put it in the refrigerator.

Which foods last the longest?

Shelf life is forever. Which foods last the longest?

Honey A clean glass container, a tight-fitting lid, a dark room - if all these conditions are met, honey will be stored for a very long time, even decades. ...
Beans Beans, chickpeas, lentils, peas, mung beans and so on. ...
Vinegar Regular table vinegar has the longest shelf life. ...
Rice …
Salt …
Wine...
Strong alcohol …
Tea

13 Apr 2021

What's the best way to keep carrots fresh in the refrigerator?

Fresh carrots are one of the longest-livers in our refrigerators. It can be stored for a long time and used as needed, unless it has withered. Some housewives prefer cellars or balconies on which there are large boxes with gifts of nature. But in our case, we will consider how carrots will feel in a modern refrigerator. If you store carrots in your apartment in the refrigerator:

In the main compartment +3+6C – shelf life up to 2 days;
In the vegetable freshness zone 0+3C – up to 1 month;
In the freezer -8-20C - up to 6 months.

But before you send the carrots to the refrigerator compartments, it is important to process them correctly!

To wash or not to wash?

Housewives are still debating whether or not to wash vegetables before putting them in the refrigerator? Judge for yourself:

If you do not wash, then the fruits will remain covered with fungal spores and rotted leaves, which are always present in the soil. And such a coating, under favorable conditions, will certainly lead to rotting of the carrots.
If you wash carrots before storing them in the refrigerator, you must dry them thoroughly with paper towels. Then place the vegetables on the shelves of the main compartment for several hours so that the cool air can dry out any remaining moisture.

Attention! Never dry carrots using newspapers. Harmful typographic font is easily washed off and absorbed into the porous structure of fresh carrots.

So that it doesn’t become sluggish and flabby!

Now it remains to answer the question of how to store carrots in the refrigerator so that they do not become limp or flabby. To do this, you need to protect hard, crunchy vegetables from access to warm air and moisture. Vacuum containers, containers or regular cling film will help us in this matter. But even with complete tightness, there is a risk of shoots sprouting, softening and flabbiness. It is important to maintain an optimal humidity level of 65-70%. Avoid sudden changes in temperature, and keep the bags in the mode from 0 to +3 degrees.

We divide clean, dried root vegetables into piles and place them in a prepared airtight container. It is important to deprive the carrots of air access as much as possible, then they will not be flabby for a long time and will remain fresh and crispy.

Advice! Do not pack carrots with other fruits for long-term storage. The porous structure of the vegetable, like a sponge, absorbs “foreign” odors and quickly loses its beneficial properties!

Bookmark in the vegetable compartment

Housewives, before sending carrots to the vegetable shelf, keep them open in the main compartment so that they dry completely. Then the long root vegetables are packed like soldiers in plastic bags, 5-6 pieces in one container. The bags are deprived of air, tied and kept in the greens compartment. In this form in the refrigerator, without freezing, fresh carrots will retain their properties throughout the winter.

Optimal varieties of carrots for storage

Not all housewives know that late-ripening varieties are most suitable for home supplies. In good conditions, such carrots can be stored for up to 6 months and do not lose their pleasant taste. Take note of the best varieties of the most resistant carrots:

Queen of Autumn;
Dolyanka;
Flaccoro;
Moscow winter;
Shantanay.

Late ripening vegetables practically do not get sick and do not shoot arrows. They can be easily stored at home in the refrigerator to prevent them from drying out.

How to store carrots in a bag without freezing

Root vegetables on the shelves of supermarkets and specialty stores look fresh even in winter. You can achieve the same effect in an apartment. Carrots will not wither for a long time on the bottom shelf and in the vegetable compartment of a home “cold factory”. Optimal conditions: temperature from 0 to +6°C, humidity – up to 95%.

Should I wash carrots before storing or not? It has been proven in experiments and tested in practice that washed root vegetables do not spoil longer. Water removes dirt and germs that cause food to rot. Do not wash vegetables that are stored in winter in boxes or buckets with sand installed in a cellar or cool room. Root crops do not wither in the basement for 10-12 months.

Korean-style aromatic assortment for the winter - twist of cucumbers and tomatoes

Required ingredients:

tomatoes, cucumbers – 1 kg each;
garlic – 3-4 cloves (more is possible, to taste);
ground pepper (black and red), coriander - 5 g of each type;
salt – 10 g;
granulated sugar – 30 g;
table vinegar (9%) – 70 ml;
uncooked sunflower oil – 100 ml.

Main steps of the recipe:

Cut the vegetables into half slices or smaller pieces, for example, into cubes.
Finely grate the garlic.
Pour everything into one bowl. Add the rest of the products and mix. Cover the bowl with cling film and marinate in the cold for at least 5-6 hours.
Pack the vegetable mass into 0.5-1 liter jars, sterilize, covering with boiled lids, for 12-15 minutes. After this, tighten the lids with a machine. Allow to cool slowly, covered with a blanket/old outerwear. Done, you can put it away for other supplies. It will be delicious in winter!

Children's menu

Complementary foods begin to be given to the baby at approximately 6 months. After the vegetable purees, it’s time to try the meat. And every mother faces the same problem. It is very inconvenient to cook a small piece every day for a little one, it takes a lot of time. Is it possible to freeze boiled meat for a child?

Yes, many mothers use this method. Some people freeze small meatballs from raw minced meat so that they can be stewed with vegetables for lunch. Others boil the chicken, divide it into 3-4 servings at once and put it in the freezer. After this, all that remains is to put the contents of the bag into a pan, add vegetables, and in 15 minutes the soup is ready.

Storage methods

Carrots retain their beneficial properties with proper care and observation. There are many options for where and how to store carrots in winter (optimally in the cellar); the 8 best ways to store root crops, identified over the practice of many generations of agricultural technicians, are presented below.

In the sawdust

Can be stored in a box lined with sawdust. First you need to cover the bottom with them, then lay them out in layers in a box, alternating carrots and pine sawdust.

With the help of sawdust, carrots can be preserved not only in a box, but also in the ground. The technology is complex: the fruits are covered with sand, onion peels and sawdust to maintain the optimal temperature.

Pros:

The shelf life of the root crop is high;
the material does not allow water to pass through - protection against infections and diseases;
do not stain vegetables like clay or sand.

Minuses:

allergic reaction to dust from sawdust.

Before sending the box to the cellar, it must be thoroughly cleaned. For disinfection purposes, a lime solution (slaked) is used.

Sawdust contains a large amount of phytoncides, which minimize the possibility of infection of the root crop with a fungus and also protect it from germination.

In pans

You will need large enamel dishes (ideally a saucepan). The carrots are collected, washed, dried, the tops are removed - brought to a standard state of suitability for storage.

Storing carrots in pans

Then it is placed in a container, covered with a towel and covered with a lid.

Pros:

convenient and compact;
vegetables are easy to get when needed.

Minuses:

A pan that is not tightly closed allows air to pass through, and spoilage is possible.

It is better to lower the pan into the basement and keep it there during the storage period.

In onion skins

Roughly similar to the sawdust storage method. The harvest is sorted into boxes, and garlic and onion peels are poured inside.

Pros:

oils from onion and garlic skins prevent rotting;
the vegetable remains fresh for a long time;
onion skins are easy to obtain.

Minuses:

imbued with the smell of garlic and onions;
difficult to sort through.

In the garden

An exclusive method for overwintering carrots is in the turf (earthen bed) where it was grown. For high-quality preservation for the winter, the carrot tops are cut off, and the bed is covered with a layer of coarse sand and pressed tightly with film on top.

To insulate the ridge, sawdust, fallen leaves, a peat cushion or humus are used. Next comes a layer of roofing felt film for protection from the wind.

Pros:

no need to sort/wash/dry carrots;
In summer, overwintered vegetables are suitable for food;
minimum effort and labor costs during preparation.

Minuses:

In case of severe frosts, the crop may die;
cannot be used for food in winter.

In clay

The clay is diluted with water to a liquid state. You can let the solution sit for a day, then mix it with a new portion of water. Repeat the procedure for several days until it thickens into a creamy consistency.

After this, a film is lined at the bottom of the container, the carrots are laid out in layers and evenly filled with clay solution. Each next layer is laid as the previous ones dry. Fill the box completely in the same way.

It is possible not to pour, but to dip the vegetables in the garlic-clay solution. This will allow the formation of a thin natural film that protects against damage and rotting. You don’t have to wash the carrots, but just put them straight into the mixture. After this, leave to dry in a dark, dry room. Place already dried carrots in boxes for the winter, covered with a protective layer of clay and garlic.

Pros:

clay performs a protective function;
There is no need to sort out the carrots.

Minuses:

vegetables need to be peeled from clay crust;
preparation takes more time.

To prepare the solution, garlic must be minced, mixed with water and shaken. When pouring, make sure that the vegetables do not touch each other.

In plastic bags

Required: polyethylene bags from 5 to 30 kg. Root vegetables release carbon dioxide into the atmosphere during storage. It is better to place the bags tightly next to each other.

Open bags help prevent disease, rotting, and maintain the required level of humidity. Do not tie the bags, otherwise there will be insufficient oxygen and the product will spoil.

Pros:

convenient packaging;
Easy to remove when using, does not get dirty.

Minuses:

rarely used at home.

When storing root vegetables in closed bags, be sure to make holes for air circulation to remove excess moisture.

It should be remembered when choosing a storage location that carrots are best stored in a cool room, with a humidity of at least 90%.

Carrots in plastic bags

Vegetables with a long shelf life

Potatoes are a popular root vegetable, an integral part of my diet, they grow in good black soil without light, and are stored in dark cellars. If stored incorrectly, vegetables will quickly become unusable. They germinate in warm conditions; high humidity promotes the appearance of mold. When exposed to light, the root crop becomes covered with a green substance, and poisonous corned beef appears.

Before placing in the cellar, each potato is dried; there should be no moisture. The optimal level of dampness is 85-90%. To ensure such conditions, a dry, cold, dark place where the temperature is maintained is 2-3 degrees.

Root crops are stored in boxes with holes made for ventilation, installed on stands at a height of 15-20 cm above the ground; they are not leaned tightly against the walls. The pile of root crops should not exceed 1 m; the top layer can be blocked, therefore the development of diseases is accelerated. To prevent this from happening, empty boxes are used for covering. The hygroscopicity of the materials helps to perfectly absorb moisture; it is recommended to place beets on top.

Carrots have thin skin and maintain freshness for a long time without sprouting or spoiling. It is required to maintain a constant temperature of +1 deg. Humidity is 90-95%, you will have to limit contact with oxygen.

Before harvesting into the cellar, each carrot is air-dried for 3-4 hours until the moisture is gone.

Plastic bags of various sizes do not close.
Boxes without holes for a maximum of 20 kg, can be left on the balcony, covered with warm clothes. In winter you will have to remove them from the frost.
Sand - poured into a box with vegetables; they should not touch during storage.
Jar - suitable for small quantities, placed in the refrigerator, on the balcony or on a shelf in the basement.
Clay - rarely used, the substance is diluted with water, used for processing root vegetables. After drying, they are placed in boxes and remain unchanged until next spring. This method produces a minimum amount of waste.
Sawdust from coniferous trees with a humidity of 18-20% is the optimal environment for carrots.

Chalk solution is perfect for storage and can be purchased at hardware stores.

Beets are harvested when the tops turn yellow at the end of August. When digging, use a fork to prevent damage. The beets are pulled out of the soil by hand. The tops are cut so that the petioles are no shorter than 2 cm; it is recommended to use a sharp blade for this.

Root vegetables are laid out on a flat surface in the sun to remove moisture from the surface. Vegetables are shaken, sorted, damaged ones are placed separately and consumed immediately. High-quality products are stored in a dry basement away from sunlight for a week until completely dry. Experienced gardeners process unsuitable vegetables and use them to create dressings for first courses.

For proper storage in winter, humidity should not exceed 90%, temperature – 0; +2 degrees. If the basement is too warm, the beets will wither and rot; they require high-quality ventilation, and the container for storing vegetables should be at a height of 15 cm from the ground. This allows the bottom vegetables to be ventilated and cooled as they are prevented from sweating or overheating. For storage, root vegetables must be placed in lattice wooden or plastic boxes on a stand away from the wall. The beets are pre-treated with chalk.

If you spread the beets on top of the potatoes, the tubers will stay dry longer. During laying, root crops are sometimes sprinkled with dry sand; there should be no rats in the cellar.

Cabbage varieties suitable for long-term storage:

They are undemanding to weather conditions, the head of cabbage gains weight up to 8 kg, and is popular among domestic farmers.

How to harvest cabbage correctly? The right time is the end of August or September.

Rules for extending shelf life:

Good sunny weather is suitable for cleaning.
The roots are not cut, but dug up.
The cabbage is sorted, unsuitable plants are separated and used first.
All fruits are hung and dried.

A dry room without rodents is suitable, in which mold and vegetable diseases will not appear. Walls and shelves are pre-treated with an antiseptic for safety.

The following methods are used for storage in the cellar:

Boxes. The stalks are cut from the cabbage; you will need ventilation, slits, and a stand to prevent contact with the ground.
Pyramids are formed on wooden platforms. The largest fruits are placed at the bottom.
The sand is scattered in the cellar in a thick layer, and heads of cabbage are laid out on top.
Cabbage is often wrapped in paper; it is not recommended to use newspapers, since the paint contains lead, which can oversaturate the vegetables and affect their properties.
Cabbage is often hung on nails; long roots are left for this purpose.

How long do they store?

If you follow the freezing technology, the shelf life of vegetables in the freezer is:

raw – 10-12 months;
blanched – 16-18 months;
boiled – 25-30 days.

After this period, it loses its taste and nutritional value.

Shelf life of vegetables in the main compartment of the refrigerator without freezing:

Unpeeled, washed – up to 2 months;
Unwashed – 5-6 months;
Peeled – 5-7 days;
Chopped – 2-3 days;
Grated – 1-2 days;
Boiled – 1 day;
Freshly squeezed carrot juice is stored on the top shelf of the refrigerator for no more than 30 minutes.

Carrots are best stored at a temperature of 1-3 degrees Celsius and a humidity of 85-95%.

With beets

The storage conditions for beets and carrots are the same, only the top and tail of the beets are not cut off.
Vegetables are washed, dried on a towel, placed in a plastic container or vacuum bag, and stored in the vegetable compartment. Periodically inspect and remove damaged ones. Chop the vegetables together:

For beetroot soup and borscht, grate on a regular grater.
For vegetable salad - use a Korean carrot grater.
For stews and side dishes, cut into cubes and cubes.

Prepared vegetables are placed in portions into containers and stored in the freezer.

Shredded boiled carrots and beets are stored in a regular refrigerator for no more than 24 hours. Water the beets generously with vegetable oil, otherwise it will color the carrots.

It will be convenient if you pack the root vegetables in plastic wrap, wrapping 1 carrot and 1 beet together. Sometimes this amount is enough to avoid opening the entire package.

Tips and tricks

It is useless to keep some vegetables and fruits in the same box to avoid the release of ethylene, which subsequently leads to spoilage of the taste of the root vegetable.
If there is a need to store a large batch of carrots in the refrigerator and avoid sprouting of the tops, you should cut off the top of the root crop by 1-2 centimeters.
During the holidays, sometimes there is not enough time to prepare a large festive table, but you need to have time to prepare a lot of dishes and so that they are fresh, having prepared the ingredients in advance, there is a simple method for storing carrots.
On a note. Peeled carrots should be placed in a plastic box with clean cold water - in this case, the carrots will last 3-4 days. If you change the water often, it can last a week.
You can wrap pre-washed and peeled carrots separately in cling film or paper so that they do not come into contact with other vegetables.

How to store raw carrots

Fresh carrots – 2 months

It is important not to leave the carrots in the bag, but to pour them into an open-top box, or better yet, into a plastic or wooden mesh box designed for transporting vegetables and fruits - this is done so that the damp air does not stagnate, but is able to circulate past. Over time, carrots will begin to lose moisture, softening and shrinking, so large carrots will be stored longer, which means it will be the right decision to use small and damaged vegetables for cooking first.

Fresh carrots can be stored in the refrigerator for up to 2 months if each carrot is wrapped in a sheet of newspaper to prevent rapid loss of moisture.

Washed, unpeeled carrots in the refrigerator or without it will be stored for the same amount of time as unwashed carrots if you wipe them dry with a towel after washing.

Which carrots are best to store?

The carrots should be large, with trimmed greens (the root vegetable itself should not be touched), without cracks, evenly red in color, previously peeled from the soil. Small carrots will dry out quickly, and dirty ones will begin to mold.

If you have a lot of small carrots, or with cracks, it is best to dry them: peel them, grate them and put them in an electric dryer. Then store it in jars for up to several months. If space in the freezer allows, it is convenient to put chopped or grated carrots into packaging bags and store them in them.

Chopped carrots - 1 week

Diced or grated carrots will last in the refrigerator for up to a week if you cover them with cling film, but it is best to freeze the slices - such a preparation will easily be stored for a couple of months.

Purified - 1-2 weeks

At room temperature, peeled carrots can be stored for up to two days, covered with water to prevent them from drying out. If your refrigerator keeps a low temperature well, then carrots filled with water will remain in it for up to 2 weeks.

The best varieties with high shelf life

In the suitability of vegetables for long-term storage, an important role is played by their varietal, or more precisely, by quality such as keeping quality. In order not to try to memorize the easiest varieties of carrots, you just need to know that those that are best suited for storage are:

characterized by late ripening (early vegetables are always intended for immediate consumption, they have less taste and nutritional value, and they are much more expensive);
grown in the zone that corresponds to their zoning (in unfavorable climatic conditions, the root crop grows weak and, accordingly, will not be stored for a long time);
have an elongated shape (the shorter the carrots, the worse they are stored, as a rule);
have increased resistance to cracking.

We recommend reading about growing carrot varieties such as

Dordogne

And

Shantanay

If we talk about specific examples, high keeping quality is convincingly demonstrated by such varieties and hybrids of carrots as:

Boltex;
Vitamin;
Gueranda;
Gribovchanin;
Grossa;
Dolyanka;
Emperor;
Cardinal;
Cascade F1;
Queen of Autumn;
Red Giant;
Losinoostrovskaya 13;
Moscow winter;
Nantes 4;
Olympus;
Sweet Winter;
Touchon;
Flakke;
Flaccoro;
Shantane 2461 and many others.

It should be noted that among the early and mid-season varieties of carrots, you can also choose those that are suitable for long-term storage.

In particular, the following have good shelf life in this category:

Alyonka;
Artek;
Bangor;
Vita Longa;
Karotel;
Lagoon;
Nandrin F1;
Samson;
Forto;
Chance.

Did you know? The Guinness Book of Records holds the largest carrot, weighing 10.18 kg, grown in Minnesota by a farmer named Christopher Qualley. But the longest root vegetable grew in Leicestershire (Great Britain) from local gardener Simon Smith; the length of this carrot was 120 cm.

You can preserve carrots for several months so that they do not rot or wither not only in the cellar, but also in an ordinary city apartment, including in the refrigerator. To do this, you need to know and follow just a few simple rules, primarily related to the selection and preparation of raw materials, as well as the conditions that root vegetables need to preserve their appearance, nutritional properties and taste.

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Video

You can also watch a video that will tell you how to store carrots and other vegetables in the refrigerator.

Carrots are one of the vegetables that every owner must have in their home. If you have a summer house, but live in the city, then you will really need a way to store carrots in the refrigerator. It is necessary to know the basic storage rules in order for carrots to retain their beneficial substances and also retain their taste. Follow all the rules stated above.

How to use a caisson?

A caisson is a sealed container of various sizes. Previously, they were created using concrete slabs, but underwater water found its way out at the joints. Today, manufacturers offer the best option - a plastic caisson. Such a room has the following advantages:

100% tight;
absence of fungus and harmful bacteria;
ease of installation.

To install a caisson, you need to first dig a hole that will fit the size of the room. The structure is then lowered and compacted with earth.

Why do vegetables spoil?

Many owners make typical mistakes when storing root vegetables. This leads to premature spoilage of the product, loss of taste and beneficial properties.

Why do carrots rot? There is high humidity in the room. In this case, condensation settles on the fruits and provokes the proliferation of microbes.

Solution: ventilate the room, arrange a stand for a box or bag, and periodically sort through the fruits.

Why do carrots sprout? The rules for cutting tops or the temperature conditions are not followed (the room is too warm).

Solution: cut the tops right down to the petiole, move them to a cooler room, periodically inspect the workpiece and sort through it.

Why do carrots wither? The rules for assembling and drying the root crop were violated; the carrots were overexposed to the sun or harvested too early.

Solution: learn from your own mistakes and prevent a similar situation next year.