The heat takes its toll not only on humans and animals, but also on the fruits and vegetables. They go bad in no time and if you don’t store them properly, then it means wasted money and another trek to the green grocers in the hot sun. Here are a new pointers to keep those veggies and fruits fresh for longer in the long hot summer.

• Store vegetables and fruits in the warmest part of your fridge.

• Some vegetables lose moisture quickly and should be stored in plastic bags, containers, or paper bags. Perforated plastic or paper bags are best. Vegetables that should be bagged include beans, broccoli, cabbage, carrots, cauliflower, cucumbers, lettuce, leafy greens, radishes, scallions, and turnips.

• Don’t wash vegetables before refrigerating, wash before eating. Too much moisture is detrimental and can cause lettuce to turn brown, for example.

• Remove tops of beets, carrots, parsnips, and radishes before storing

• Store celery and lettuce in paper bags instead of plastic. Leave the leaves and stalks outside until ready to use.

• Do not store tomatoes and cucumber in the same drawer as the tomatoes give out gases that can cause cucumbers to rot faster. It is true with the apples too. So keep the apples away from the rest of the vegetables and the fruits.

• Store radish in a vessel filled with water to keep them fresh and crisp for a longer time. If the radishes have become dry, then keep them in a jar of cold water to regain their lost moisture.

• Do not keep potatoes, onions and garlic in refrigerator. Put them in a paper bag and place them in dark places.

• Wrap onions individually in a foil. This will prevent them from becoming soft or sprouting.