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REFRIGERATION

Food storage

How to store leafy greens (palak, methi, lettuce)

Leafy greens have a large surface area and thin leaves, so they lose water quickly and wilt within hours in warm, dry air. They also respire fast, which uses up their sugars and leads to yellowing. Post-harvest guidance for most leafy vegetables, including spinach and lettuce, is to keep them as close to 0 °C as possible without freezing, at very high humidity. In a commercial kitchen that means a cold fridge and covered or bagged storage so the leaves do not dry out. Because salad greens are eaten raw, cleanliness matters as much as temperature.

  • Chilled0 to +2 °C
  • Humidity95–100% RH

Do

  • Chill greens as soon as they arrive, especially if they were bought from an open market in the heat.
  • Remove bands, damaged or yellow leaves before storing, as they speed up decay.
  • Store greens unwashed in perforated bags or covered containers lined with a damp, not wet, cloth or paper.
  • Wash just before use, in several changes of potable water, and dry well before chilling washed leaves.
  • Keep greens away from ethylene-producing fruit such as ripe bananas and mangoes, which causes yellowing.
  • Keep salad leaves on upper shelves, above raw meat and fish.
  • Use the oldest stock first and inspect daily for slimy or yellow leaves.

Avoid

  • Do not store greens in the coldest spot near the evaporator fan, where they may freeze and turn translucent.
  • Do not pack greens wet and airtight; trapped water causes slime and rot.
  • Do not leave greens in the sun on a delivery bench.
  • Do not store greens in the same container as cut onions or garlic.

In Indian conditions

Palak, methi, sarson, amaranth and lettuce are usually bought fresh from local mandis, often already wilted after a few hours in the heat. Chill and protect them from drying as soon as they arrive. In summer, greens lose freshness so fast at kitchen temperature that buying smaller amounts more often is often better than buying in bulk. In the monsoon, greens carry more soil and insects; wash carefully. For salad-heavy menus, a reach-in with good humidity control and steady temperature reduces waste noticeably.

General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.