ʻO ka mea kānalua, ua maʻa ka nui o mākou i ka mālama ʻana i nā mea kanu i loko o ka friji. Eia nō naʻe, e like me ka poʻe loea, no ka mālama ʻana i kekahi ʻano o nā mea kanu a me nā huaʻai, ʻaʻole hiki iā ʻoe ke noʻonoʻo i kahi wahi ʻoi aku ka maikaʻi ma mua o ka friji. ʻAe, ʻoiaʻiʻo, i loko o kahi ʻano anuanu, ʻoʻo mālie nā mea kanu a ma muli o ka hopena, e lohi mālie. Akā i ka manawa like, hoʻomaloʻo ka friji i nā mea a pau i komo i loko.
E noʻonoʻo ʻoe: ma ka ʻāina hea e ulu ai kēlā mau ʻāpana o nā mea kanu a mākou e ʻai ai? E haʻi mai kēia iā mākou pehea e mālama ai iā lākou i loko o kā mākou lumi kuke. Ma muli o kēia loiloi, ʻoi aku ka maikaʻi o ka ʻuala, a me nā aniani, kāloti, a me nā kumu ʻai ʻē aʻe ma waho o ka friji - e ʻōlelo ʻia, i loko o kahi keʻena me ka makani maikaʻi.
ʻO nā ʻuala i hoʻomaloʻo ʻia, ma ke ala, hiki ke hōʻeha i nā pilikia olakino i manaʻo ʻole ʻia: e like me ka hōʻike ʻana o ka New Scientist 2017, "ʻAʻole pono ʻoe e mālama i ka ʻuala maka i loko o ka friji. Ma nā haʻahaʻa haʻahaʻa, kahi enzyme i kapa ʻia ʻo invertase e wāwahi i ka sucrose i ka glucose a me ka fructose, hiki ke hana i ka acrylamide i ka wā kuke. Ua hana ʻia ka hoʻolaha ma ka pane ʻana i nā ʻōlelo aʻo mai ka UK Food Standards Agency e pili ana i nā hopena ʻaoʻao o ka acrylamide, ʻo ia hoʻi inā i kuke ʻia ka ʻuala i nā mahana ma luna o 120 ° C - ʻo ia hoʻi, e hoʻomaopopo ʻia, me ka hapa nui o nā kīʻaha, mai nā chips. i kālua ʻia, ma ka ʻāpana pilikia. . ʻO ka ʻoiaʻiʻo, e like me ka noiʻi, hiki i ka acrylamide ke lilo i mea hiki ke hoʻonāukiuki i nā ʻano maʻi āpau. Eia nō naʻe, ua wikiwiki ʻo New Scientist e hōʻoluʻolu i kāna poʻe heluhelu ma ka haʻi ʻana i kahi mea haʻiʻōlelo no ke aloha noiʻi maʻi maʻi ma UK "ʻaʻole i hoʻokumu ʻia ka pilina pololei o ka acrylamide i ka maʻi kanesa."
Akā, pehea ke koena o nā mea kanu? Wahi a Jane Scotter, ka mea akamai i ka huaʻai a me ka meaʻai a me ka mea nona ka mahiʻai biodynamic, "ʻO ke kānāwai gula: inā ua ʻō aʻe kekahi mea i ka lā a loaʻa i kona ʻono maoli a me ka maʻemaʻe, mai waiho i loko o ka friji." ʻO ke ʻano kēia, no ka laʻana, ʻaʻole pono e mālama ʻia nā tōmato, a me nā hua palupalu a pau i loko o ka friji.
E like me kā Jane i ʻōlelo ai, "ʻo nā huaʻai a me nā huaʻai palupalu e komo maʻalahi i nā ʻono ʻē aʻe a nalowale ka ʻono a me ka ʻono." I ka hihia o nā tōmato, ʻike nui ʻia kēia, no ka mea, ua luku ʻia ka enzyme e hāʻawi i ka ʻōmato i kona ʻono ma kahi mua ma nā mahana ma lalo o 4 ° C.
Akā, ʻoiaʻiʻo, aia kahi hoʻohana kūpono no ka friji. Eia ka ʻōlelo a Jane: “ʻO ka lau letus a i ʻole ka lau spinach, inā ʻaʻole ʻoe e manaʻo e ʻai koke iā lākou, hiki ke hoʻokomo pono ʻia i loko o ka friji – e like me ka hapa nui o nā lau ʻōmaʻomaʻo, e lōʻihi ka lōʻihi o ka mālama ʻana i ke anuanu."
Akā pehea e pale ai i nā lau mai ka maloʻo ʻana inā he 90% wai? Wahi a Jane, “Pono e holoi ʻia nā lau me ka wai mahana—akā, ʻaʻole i anu, no ka mea, e hoʻopūʻiwa ʻia, ʻaʻole loa e wela, no ka mea, e hoʻolapalapa wale nō ia—a laila e hoʻoheheʻe ʻia, e uhi i ka ʻeke plastik, a waiho i loko o ka friji. . Na ka ʻeke e hana i kahi micro-climate no nā lau - a hiki ke hoʻohana hou ʻia i nā manawa he nui - kahi e ola mau ai lākou ma o ka lawe ʻana i ka wai i hana ʻia i loko o ka ʻeke.