Keep your citrus fresh: Storage tips to extend shelf life

In winter, we eagerly purchase a variety of citrus fruits: lemons, mandarins, oranges, and grapefruits, which are among the most popular fruits worldwide. However, they can sometimes spoil quickly. A few simple rules can help prevent this.

Citrus fruits should have a uniform, intense color without spots or signs of mold, indicating their ripeness. Choosing varieties with thick skins is advisable, as they better protect the flesh from microorganisms. The skin should not be damaged or scuffed. Citrus fruits shouldn't be too soft, and their scent should be intense, which suggests proper transportation conditions. The tastiest are medium-sized fruits. Once you've made a purchase, check how to store citrus fruits so they stay fresh longer.

Citrus fruits can be stored at room temperature for up to two weeks, but it's best to keep them in the refrigerator, where the temperature is between 37° and 46°F. An interesting method is alternating storage—first, a day in the refrigerator, then a few hours at room temperature, and then back to the refrigerator.

Sunlight shortens the freshness of citrus fruits, so they should be stored in a dark place like a pantry or basement. The optimal humidity level is around 60%. If water droplets appear on the fruits, remove them quickly to keep them dry.

To enjoy citrus fruits longer, store them in paper bags, with a maximum of three or four pieces per bag. This prevents mold from spreading quickly if it appears on one of the fruits. The best solution is to wrap each fruit in paper, protecting them from mold and damage.

It is also not recommended to place citrus fruits near other fruits. They can produce substances that cause rotting processes, accelerating the spoilage of citrus fruits. Keeping oranges, mandarins, or lemons together with apples or bananas may cause them to spoil faster.

The key is to check the condition of the fruits regularly. If one starts to spoil, release juice, become too soft, or you notice any changes in it, you should immediately throw it away. This will prevent the "infection" of the remaining fruits and ensure longer freshness for the entire batch.