I. ROOT VEGETABLES
a. The most important thing to remember in storing root vegetables is that if they are stacked one on top of the other, they will sweat and begin to rot.
b. If vegetables are stored at the incorrect temperature micro-organisms may develop
c. If vegetables are stored in damp condition moulds may develop
d. If vegetables were stored for too long they would lose vitamin C
e. The fresher the vegetables the better the flavour so that ideally they should not be stored at all.
II. LEAFY VEGETABLES:
a. The greener the leaf the larger the quantity of vitamins present buy, when it is stored, part of the Nutrients are lost to the atmosphere
b. The leaves must be bright in colour, crisp and not wilted but when leafy vegetables are stored, colour is changed to yellowish-green colour
c. It is not advisable to store leafy vegetables for long time otherwise, it will dry off.
III. PALM OIL
a. Oil should be kept in a cool place and it may lose taste if stored for a longer period
b. Oil keep for a fairly long time may change in quality (rancidity)
c. If refrigerated some oils congeal, they return to a fluid state in a warm temperature.
IV. EGGS:
a. Where the eggs are washed before storage the natural protective coating would remove.
b. The eggs shells are porous and when the eggs are stored with strong-smelling foods, the eggs will absorb strong odours
c. When an egg is stored for a longer period it loses the part of the nutrients to atmosphere where the colour is changed.
d. When an egg is stored it loses the original taste (freshness).
e. When eggs are stored it may be cracked.
