Refrigerator humidity effects on produce quality (2024)

FAQs

What humidity should refrigerator be for produce? ›

As a general rule of thumb, use the low-humidity setting for anything that rots easily. That means apples, pears, avocados, melons or stone fruits. The high-humidity drawer is great for anything that wilts—think thin-skinned vegetables like asparagus or leafy vegetables like greens.

High humidity conditions impact air-cooled refrigeration systems like high ambient temperatures. Humidity lowers the efficiency of the condenser, stressing the compressor and increasing refrigerant pressure.

Less air flow means higher humidity. Essentially, veggies like high humidity and fruits like low humidity. Leafy greens tend to fare best with higher humidity and the coolest conditions. Lettuce, spinach, collard greens and even green onions belong in this group.

Product quality is a function of many factors, including temperature and humidity. In general, higher temperatures and humidity levels will degrade product quality. This is because high temperatures and humidity levels can deteriorate the product quality and cause the products to get damaged easily.

A good rule of thumb is to store leafy greens that won't wilt in high-humid environments and fruits and vegetables that will wilt in low-humid environments. Furthermore, humidity promotes the growth of mold. A bag of strawberries may last for several weeks when stored in a humidity-controlled environment.

High Humidity – store leafy vegetables such as spinach, lettuce and thin-skinned fruits and vegetables like strawberries, raspberries, and grapes. Low Humidity – store thicker-skinned fruits and vegetables like onions, peppers, and tomatoes. Do not store apples and bananas together.

For cucumbers, the optimal humidity level to store them at is 85-95%. Storing them in conditions with a lower humidity level than this can cause the cucumbers to shrivel prematurely. Instead, try storing the cucumbers in your fridge's humidity-controlled drawers, with the level set to high.

Break it down like this: High humidity for leafy greens, beans, cucumbers, asparagus, broccoli and celery; medium humidity for things like tomatoes and citrus fruits; low humidity for garlic, onions and squash.

Ideally, refrigerator humidity will stay at levels between 30% and 50%. What is in your fridge: What you store (and how much you store at a time) will affect fridge humidity. For instance, those warm leftovers from dinner will cause humidity levels to creep up.

For tomatoes, the ideal humidity should be between 65 and 75% during the night and 80 to 90% during the day. Tomato yields and fruit quality are lower at lower VPDs (higher humidity).

Should lettuce be low or high humidity? ›

Ethylene-sensitive vegetables and produce that are prone to wilting, such as cucumbers, fresh herbs and leafy greens, should be left in a high-humidity environment. You can keep lettuce fresh, for example, by ensuring it's exposed to more humidity.

Vegetables needing high relative humidity between 85 percent and 95 percent include asparagus, beets, broccoli and cabbage, carrots, cauliflower, celery, beans, peas, radishes, corn and turnips. Greens, scallions and lettuces also need high humidity, but should be kept separate.

Besides bananas and avocados, examples of other ethylene-releasing produce that you should store in your “low-humidity” drawer include: apples, apricots, blueberries, cantaloupes, cranberries, figs, grapes, honeydew, kiwi, mangoes, peaches, pears, plantains, and plums.

The optimal relative humidity level for the majority of plants is around 80% (usually 65-75% during the night and around 80% in the day). If the humidity level increases or drops, your plant's physiological processes are likely to slow down, causing slower growth and lower quality yield.

When the moisture content is more and the temperature is high, food tend to spoil faster. In the rainy season, the amount of moisture in the air is more. This provides a suitable environment for the germs and fungus to grow, thereby spoiling the food.

High humidity over 60% can encourage mold and mildew, and damage furniture, wallpaper, paintwork, floors, and brickwork. To help combat high humidity problems, heat your home properly, use ventilation, and keep moisture-creating activities to a minimum.

Besides protection from viruses, a relative humidity maintained between 40% and 70% has various other positive effects : It significantly reduces the likelihood to contract a respiratory infection. It limits the development of allergens, mainly caused by mites and fungi.

The general rule of thumb is to put things that tend to rot in a drawer with a low-humidity setting. This includes fruits and veggies that emit an ethylene gas, like apples and pears. On the other hand, things that wilt go in the high-humidity drawer.

Many fridges come with crisper drawers with vents you can open (to lower humidity) and close (to raise humidity). Use the high-humidity setting for leafy-green vegetables—anything you usually see kept under water spritzers at the supermarket—and use the low setting for fruits or anything that might rot.

Keep produce that does better with less moisture, such as lettuce and leafy greens, grapes, berries, and cherries in the low humidity drawer. Asparagus, carrots, cauliflower, broccoli, beets, and lima beans are vegetables that can go in the higher humidity drawer.

Should a refrigerator be on high or low humidity? ›

Items that are best kept in a refrigerator crisper drawer on a “high humidity” setting, for example, are high-moisture foods like leafy or thin-skinned ingredients. Crisper drawers set to "low humidity" are great for storing foods that thrive in low-moisture environments, like thick-skinned fruits and vegetables.

Remember this rule of thumb: “rot-low, wilt-high.” Fruits that are prone to rot belong in the low-humidity drawer, while produce that's prone to wilting needs to be enclosed completely in the high-humidity drawer.

Cellular breakdown and death (senescence) are inevitable, but can be slowed with optimal storage conditions. Fresh fruits and vegetables need low temperatures (32 to 55°F) and high relative humidities (80 to 95 percent) to lower respiration and to slow metabolic and transpiration rates.

Group 1: Fruits and vegetables, 0 to 2°C (32 to 36°F), 90-95% relative humidity.

Produce like it cold and moist (32-40 degrees Fahrenheit and 95 percent relative humidity) which is the most challenging to create. This is where refrigerator crispers can help. Most crisper drawers have an adjustable high-to-low setting. A high humidity level will close the airflow and help keep produce moist.

Items that are best kept in a refrigerator crisper drawer on a “high humidity” setting, for example, are high-moisture foods like leafy or thin-skinned ingredients. Crisper drawers set to "low humidity" are great for storing foods that thrive in low-moisture environments, like thick-skinned fruits and vegetables.