We’ve received many questions about this at Best Food Facts, so we went to the experts. Dr. Floyd Woods and Dr. Joe Kemble, who are both horticulture professors at Auburn University, answered our questions about washing produce in vinegar.

What we learned: Yes, it is safe to soak fruits and vegetables in vinegar. Using a solution that’s three parts water and one part vinegar will be most effective at removing bacteria. If soaking fruit in the sink, be sure to clean the sink first and make sure you’re using enough vinegar to meet the three-to-one ratio. Using vinegar, however, is not necessary because simply washing fruits and vegetables with clean water will remove 98 percent of bacteria. Also, a vinegar soak will not extend the shelf life of fruits and vegetables.

Is it safe to use vinegar or acetic acid to clean produce?

Dr. Woods and Dr. Kemble: “Vinegar or acetic acid is safe to use as a home remedy to clean, sanitize or surface sterilize a variety of fresh fruits and vegetables. However, the extent and effectiveness of sanitation by using vinegar will depend on the nature of the suspected disease-causing agents. In other words, fungi and bacteria can be effectively removed from these fresh products by using vinegar, but the effectiveness of the vinegar depends on which bacterium and/or fungus is on (or suspected to be on) the fruit or vegetable, the concentration of the vinegar, the temperature of the water and the amount of time the produce is exposed to the vinegar.”

How much vinegar should be used?

Dr. Woods and Dr. Kemble: “Research has shown that a ratio of three parts water to one part vinegar is most effective. From the photo on Facebook, one cup of vinegar in a sink would not have been enough vinegar to make a difference. Don’t forget to clean your sink before you soak and clean any of your produce. A soak of five to 10 minutes should be sufficient. Try to get the water temperature as close to that of the fruit or vegetable that you wish to clean. When you have a variety of fruits and vegetables, it might be best to wash these separately.”

Is household vinegar effective to remove bacteria?

Dr. Woods and Dr. Kemble: “The concentration of vinegar that you purchase at the store is lower than most of the commercial formulations designed to sanitize or surface sterilize fresh fruits and vegetables. If you are in doubt as to what to do, your best course of action is to use one of the commercial preparations such as Tsunami (peroxyacetic acid-based sanitizer). Tsunami contains a cousin to acetic acid called peroxyacetic acid and has been used effectively for many years to control post-harvest microorganisms. Since you are not likely to know which microorganisms are on your produce, your safest course of action is to treat for the worst-case scenario (which most commercial products do).”

Is it okay to use plain water to clean produce?

Dr. Woods and Dr. Kemble: “When it comes down to making an informed choice as to what you should use to clean off fruits and vegetables, research has shown that using just plain old water can remove 98 percent of the bacteria when it is used to rinse and soak produce. Simply washing produce will remove any bacteria or other residues on your produce.”

“Before using any agent to clean, sanitize, or surface sterilize any fruits or vegetables, it is important to remove any soil or debris that might be on the produce. Any organic matter or soil present in the solution will decrease the efficacy of the active ingredient – acetic acid or peroxyacetic acid from the examples above.”

Will washing produce such as fresh fruit in vinegar make it last longer?

Dr. Woods and Dr. Kemble: As to the extent that vinegar or another similar treatment will prolong post-harvest life of various fruits and vegetables, it depends on the specific fruit or vegetable. Each fruit and vegetable has its own shelf-life, which can differ from a few days after it is harvested to one or two weeks. It can be months for many winter squashes, Irish potatoes, pears, apples and root crops. It depends on how the produce is treated after it is harvested. If this is produce that you purchased from a supermarket or farmers market, you might not be able to do much to extend its shelf-life unless you know when it was picked and how it has been stored”

For more information on ideal storage conditions and methods of cooling your home-grown produce, check out University of Nebraska-Lincoln Extension.

What about storing and cooling produce from your own garden?

Dr. Woods and Dr. Kemble: “If you cool the produce from your garden correctly, then you will extend its shelf-life. For example, if you are going to cool and sanitize your tomatoes you will need to do more than simply run the fruit under cold tap water. In fact, that is the worst thing you can do. You will need to dip or soak your tomatoes in water that is the temperature of the tomatoes that you just picked. So, if it is 85°F outside, the internal temperature of your fruit will be about 85°F. When preparing your cleaning solution, the water must be at the same temperature as the tomato. We realize that this seems odd, but if the water is cooler than the fruit the drastic change in temperature will cause the tomato to actually draw in or suck in through its pores water that surrounds it. It is a great way to get microorganisms into your fruit that will ultimately cause a fruit rot. After you clean and sanitize your fruit, place them in a cool area somewhere around 55°F. With tomatoes, never place them in your refrigerator. It is too cold in there!  Most refrigerators are set around 35°F to 45°F, which is too cold to store tomatoes and many other vegetables such as summer squash, bell peppers and eggplants.”

So how should you store fruits and vegetables?

Dr. Woods and Dr. Kemble: “Most fruits (oranges, lemons, etc.) and vegetables (tomatoes, peppers, eggplants, cucumbers, watermelons, etc.) of tropical and subtropical origin may be damaged by cool temperatures and develop a condition called chilling injury. Chilling injury results from prolonged exposure to low but not freezing temperatures. Symptoms of chilling injury include dark circular pits on the surface, shriveling, internal darkening, loss of the ability to ripen and the development of off-flavor and poor texture. Proper storage will help achieve a maximum post-harvest life.”

“In the case of strawberries, blueberries and other berries, generally any wetting or direct contact with water is detrimental and will shorten their shelf-life. You should never place any of these into your sink to soak them. Before you store them, be sure that they are clean but do not wash them until you are ready to use them. Strawberries, blackberries, blueberries and raspberries are natives of temperate climate and can be stored in your refrigerator. In fact, they should be stored as close to 32°F as possible to maintain their shelf-life. When stored properly, strawberries have a shelf-life of a week, blueberries can last up to two weeks and blackberries and raspberries will last two to four days.”

Washing fruit and vegetables in vinegar is a good way to remove potential bacteria. Use a solution of three parts water and one part vinegar. Plain water is also effective at removing most bacteria. Vinegar will not make produce last longer. Chill or store at proper temperature to help fruit last as long as possible.

Originally published July 17, 2013.

_{“floating apples” by frankieleon is licensed under CC BY SA.}

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Why is it hard to define just one way to pick the best watermelon? Because there are so many types such as seedless watermelons and picnic watermelons.

“There are many ways to pick out a watermelon. At the Watermelon Board, we represent and promote all varieties of all watermelon equally, and nationally. Therefore, our selection tips are rather broad so that they are applicable to shoppers no matter the type of watermelon they are selecting from, no matter the region,” Barlow said.

However, one thing to look for when choosing your watermelon are yellow ground spots.

“[We] prefer the color indicator of butter yellow. Too bright of a yellow color might indicate over ripeness,” Barlow said.

Still eager to hunt down the perfect tips, we found these recommendations from the Watermelon Board to pick a good watermelon.

It’s as easy as 1, 2, 3.

1. Look the watermelon over.

You are looking for a firm, symmetrical watermelon that is free from bruises, cuts or dents.

2. Lift it up.

The watermelon should be heavy for its size. Watermelon is 92 percent water, so most of the weight is water.

3. Turn it over.

The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.

Even though these haven’t been scientifically verified, we think these old wives tales are worth mentioning.

1.  Look for the webbing – these are brown spider web or vein-like scabs that appear in and around the ground spots.
2. Take gender into account – the longer shaped melons are “male” and tend to be watery. The round and stout watermelons are “female” and are sweeter.
3. Size – the best tasting watermelons are average-sized.
4. Look at the tail – the tail indicated its ripeness. The browner and drier  the tail looks, the better the odds that it was picked at a prime ripe stage and will taste better.

While Barlow states that these tips are not scientifically valid based on the lack of ability to corroborate these methods. Anxious to try, we went to the store and tried these tips ourselves and it worked! However, that was only one time and we know that means it’s not scientifically valid… yet.

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Tomatoes are very popular and many people have particular ways they like to prepare and serve them. One recurring question is the best way to store them. Our experts advise that it’s best not to keep tomatoes in the refrigerator because the environment is too cold for them.

This week, researchers published a study that explained exactly what happens when tomatoes are refrigerated. They studied tomatoes that had been chilled for various periods of time. They found that when the tomatoes were cooled to a certain temperature, it caused the fruit to stop producing compounds that create that wonderful tomato flavor and aroma. That would explain in part why some find that a tomato that has been chilled does not taste as flavorful as one that is fresh picked from the garden.

Now that they know exactly what happens, the scientists plan to look at ways to breed tomatoes so they can keep their flavor even when they are refrigerated so the fruit can be safely stored.

Until then, follow the advice of our experts and keep tomatoes in a cool but not cold place at about 55 degrees. They also offer tips on how to wash tomatoes to make them last longer.

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Noun. Antioxidants are naturally found in foods and help protect your body’s cells from damage, which may lower your risk of chronic diseases.

Used in a sentence:

Antioxidants include vitamins A, C and E, minerals like selenium and plant chemicals like flavonoids and carotenoids, and can be found in vegetables, fruits, whole grains, lentils, beans, seeds, nuts, green tea and even garlic.

_{The image “Chopped Salad with Blackberry Vinaigrette” by VegaTeam is licensed under CC BY 2.0.}

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What makes a fruit a fruit and not a vegetable?

Sarah Downs, RD: “A fruit is the part of the plant that develops from a flower and is also a section of the plant that contains the seeds.”

Why is it important to eat fruit?

Sarah Downs, RD: “Eating a diet rich in fruit may reduce risk for stroke, other cardiovascular diseases and type 2 diabetes. Most fruits are naturally low in fat, sodium and calories. Fruits are also sources of many essential nutrients that are under-consumed, including potassium, dietary fiber, vitamin C and folate.

Fruits help maintain optimum health due to the health-promoting phytochemicals it contains — many of which are still being identified. One to 2 1/2 cups of fruit are recommended each day, depending on how many calories you need.”

What type of canned fruit should I buy?

Sarah Downs, RD: “Canned fruits are a great option, but it’s important to choose those canned in water or 100 percent juice. And don’t forget that frozen fruits are a great option as well!”

How do I clean fresh fruit?

Sarah Downs, RD: “Under clean, running water, rub fruits briskly with your hand to remove dirt and surface microorganisms. Dry with a clean towel or a paper towel after rinsing. Here’s a post with all the important steps needed to ensure you are safely cleaning produce.”

What are some tips to eat more fruit?

Sarah Downs, RD:

• Keep fruit where you can see it
• Explore the produce aisle and choose something new each time
• Try eating fruit as a tasty dessert!

“Keep in mind that no single fruit (or vegetable) provides all of the nutrients you need to be healthy. Eat a variety of types and colors of produce in order to give your body the mix of nutrients you need.”

So what is Sarah’s favorite fruit? While she loves all fruits, berries of any type are at the top of her list!

What are some of your favorite fruits?

_{The image “Fruit” by Sean MacEntee is licensed under CC BY 2.0.}

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Nutrition is a simple word, but following a healthy, nutritious diet can sometimes be difficult to put into practice.

Noun. Nutrition, simply put, is the process of nourishing or of being nourished; the process by which organisms take in and utilize food.

The key to this definition is the word “nourishing.”

Used in a sentence:

Proper nutrition involves consuming a variety of foods that include fruits, vegetables, lean proteins and whole grains that provide essential vitamins and minerals for the body.

_{The image “Take Back Your Health Conference 2015 Los Angeles” by Take Back Your Health Conference is licensed under CC BY 2.0.}

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• Designing monthly meal plans
• Understanding daily intake values
• Incorporating flavorful fruits and veggies into your diet
• Managing portion sizes
• Reaping the benefits of antioxidants

Join us all this month as we celebrate nutrition. Here’s to happy, healthy eating!

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1. How many types of cherries are there?

While there are many varieties of cherries, there are two main types: sweet and sour (or sometimes called tart). While both are packed with nutrients, sour cherries are more nutrient dense (more nutrients with fewer calories).

2. Can cherries act as a sleep aid?

Tart cherries are one of nature’s sources of melatonin, which helps regulates the sleep cycle. Researchers believe it’s the combination of melatonin and the anthocyanins in tart cherries that might help you sleep better at night.^1,2,3

3. Are cherries a good choice for someone with diabetes? 

While the treatment and diet plan for every diabetic is different, cherries can be a great addition to most types of diets. Be sure to work with your doctor and registered dietitian to figure out how to add these nutrient powerhouses into your diet.

4. Is it true that tart cherries can help reduce muscle soreness after exercise?

Tart cherries are high in anthocyanins, an antioxidant that gives them their vibrant red color and can help reduce inflammation. Also, because of the anti-inflammatory properties of tart cherries specifically, many athletes drink tart cherry juice to help ease muscle soreness and assist with faster recovery. ⁴

5. Can cherries be poisonous? 

You would have to eat A TON of cherries AND their pits in order for any chance of poisoning to occur and even then it is very unlikely. Moral of the story? Avoid the pits.

Tart cherries contain melatonin and may be helpful for getting a good night’s rest.
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_Resources:

1. _{Howatson G, Bell PG, Tallent J, Middleton B, McHugh MP, Ellis J. Effect of tart cherry juice (Prunus cerasus) on melatonin levels and enhanced sleep quality. European Journal of Nutrition. 2012;51:909-916.} 
2. _{Pigeon WR, Carr M, Gorman C, Perlis ML. Effects of a tart cherry juice beverage on the sleep of older adults with insomnia: A pilot study. J Med Food 2010;13:579-583.} 
3. _{Liu AG, Tipton RC, Pan W, Finley JW, Prudente A, Karki N, Losso JN, Greenway FL. Tart Cherry Juice Increases Sleep Time in Older Adults with Insomnia. Experimental Biology 2014. San Diego, CA. April 28, 2014.}
4. _{Howatson G, McHugh MP, Hill JA, Brouner J, Jewell AP, van Someren KA, Shave RE, Howatson SA. Influence of tart cherry juice on indices of recovery following marathon running. Scand. J. Med. Sci. Sports. 2010 Dec;20(6):843-52.}
   

_{“Tart” by Andrew McFarlane is licensed under CC BY NC 2.0}

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What determines which crops are grown in each area of the country?

Dr. Parrott: “It’s really a combination of traits of the particular crop and the associated economics. For example, coffee and bananas would never survive a winter, so they must be grown in warmer climates. Peanuts or potatoes have to be dug up, so those crops get grown in areas where sandy soil makes this easier. Corn and wheat would both grow well in Iowa, but corn is the more valuable of the two, so it gets preference there. Wheat then gets relegated to the drier areas where corn is more difficult to grow.”

Why can’t oranges be grown in Montana?

Dr. Baenziger: “They can’t take the cold. They’re a tree that can’t take freezes well. How many times do you hear about a frost in Florida killing orange trees? Imagine if that were in Montana. If you buy garden plants, there’s a hardiness zone that indicates whether a certain plant will grow in that zone. It’s a similar situation with crops. It’s important to buy (and plant) with hardiness zones in mind. If you’re in Montana, you never want to buy a plant that can’t take the cold temperatures!”

Where are most of the fruits and vegetables in the U.S. grown?

Dr. Parrott: “These can be grown in many parts of the country. California’s San Joaquin Valley has dry air that helps prevent diseases (as long as there is water for irrigation). As winter comes to an end, vegetable production starts in Florida, then moves northward as spring progresses and the days get warmer.”

Dr. Baenziger: “It really depends on two things – climate and labor force. A lot of vegetables are grown in southern states, where the climate is favorable and there’s access to a labor force. You often hear of migrant workers starting in California or Texas and moving northward. A lot of fruits and vegetables are still picked by hand, and the labor force is following the northward movement of fruit and vegetable production as the weather gets warmer.”

Can crops grown in certain areas change over time?

Dr. Baenziger: “Yes. At one time, Nebraska was the center for apple production, but right around World War II there was a very harsh winter, which killed the trees. No one was around to replant them because they were either fighting in the war or working to aid war efforts.”

What are some of the most commonly grown crops in the country? Where are these crops grown?

Dr. Baenziger: “The number one and two crops are corn and soybeans. Another one that is not often thought of as a crop is turf grass, because it’s in everybody’s yard. Corn is grown virtually everywhere there is enough heat. Corn is a heat-loving crop, so it needs heat to grow. It takes a lot of water in the summer, so sometimes farmers might switch to a more water-conserving crop, like sorghum. Soybeans are similar to corn, but tend to be a little more cold sensitive, so they aren’t grown in areas where freezes are more common. When you get into drought, that’s when you start to see more sorghum and wheat coming in more often. In the corn and soybean areas, wheat is mostly a rotational crop (meaning you rotate crops each year, because rotating crops helps control pests and diseases and improve soil health). In drier areas, wheat becomes the primary crop as it’s much more drought-tolerant. Cotton is grown in the South where it’s hot, and rice is grown mainly in California, Arkansas and some parts of Texas. Rice fields are flooded, and it takes quite a bit of water to grow that crop.”

What about growing seasons? Can most crops be grown year ’round?

Dr. Baenziger: “Most crops can’t be grown year ’round because they are acclimated to the climate, and most crops don’t grow through the winter. Crops can be grown at different times of the year in different areas of the country. For example, strawberries start in California, then move to Oregon, Washington and even into Canada. Then it will be strawberry seasons in South America. So somewhere in the globe fruit is in season, hence you can always have fresh fruit. Growing fruits and vegetables in greenhouses is another option.”

How do the limitations on crop growth affect food trends, like buying local foods?

Dr. Parrott: “As Dr. Baenziger mentioned, there is a seasonality to what crops can be grown locally. Cities out West must use lots of irrigation to grow locally, and they don’t always have it. Very large cities are unlikely to have enough open land around them to feed themselves locally.

I should point out that my grandmother in Kentucky ate local all her life, but it meant she spent long hours in the summer canning produce for the winter months. Fresh produce during the winter was out of the question. In this day and age, it can take less energy to grow the produce far away and ship it to areas where it is out of season, than to grow it locally and preserve it for the winter. It’s important to not automatically assume that because something is not local it is not sustainable. Many factors come into play that can affect the answer.”

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What is the process for breeding seedless watermelons?

Dr. Folta: “Breeding seedless watermelons requires a genetic cross, transferring the pollen from one type of watermelon to another. Here’s the trick – in plants, polyploids are common. Polyploids are defined as organisms that contain many more than the normal number of chromosomes. In plants, it is common to find instances where the chromosomes have doubled, meaning two sets from the female and two sets from the male, four sets all together. The extra genetic material is not a problem andl in many cases, it helps create larger fruits with better quality.

“Now imagine if you cross a polyploid watermelon (two sets of chromosomes from the female) with a diploid (one set from the male). The resulting offspring will be triploid (one too many chromosome sets). This odd set of chromosomes is tough for a plant cell to understand, and so the cells don’t develop, and the seeds are not viable.

“You see many examples of odd chromosome numbers leading to seedless varieties: bananas, some apples and certain citrus varieties.”

Are there different varieties of seedless watermelons?

Dr. Folta: “Yes, there are many.”

Is there a difference in texture or taste between seedless and seeded watermelons?

Dr. Folta: “There shouldn’t be very much. Any differences are more likely due to genetic differences between different varieties rather than the extra chromosomes.”

If you’re looking for information on how to pick the perfect watermelon, we’ve got you covered. Need a visual on the process? We got you covered.

_{Photo: “2013 East Grand Rapids 4th of July Parade and Fireworks July 04, 2013 86” by Steven Depolo is licensed under CC BY 2.0}

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