Learn why chopped leafy greens get slimy in the fridge. Discover the causes, like excess moisture, and how to store them properly to keep them fresh.
1 Answer
Chopped leafy greens become slimy in storage due to cellular damage during cutting, which releases enzymes that degrade the leaves and promote bacterial growth, especially in moist environments.
Detailed Explanation:
When you chop leafy greens, you're essentially breaking open the plant's cells. This releases enzymes that were previously contained within those cells. These enzymes, along with the moisture naturally present in the leaves, start to break down the plant tissue. This process is accelerated by the presence of bacteria and fungi, which thrive in the moist environment created by the chopped greens. The breakdown of the cell walls and the proliferation of microorganisms result in the slimy texture we observe. The warmer the storage temperature, the faster this process occurs. Furthermore, washing the greens before storing them, while seemingly helpful, can actually exacerbate the problem if the greens aren't thoroughly dried, as the added moisture provides an even better environment for microbial growth.
Pro Tip:
To minimize sliminess, store unwashed, chopped leafy greens in a container lined with paper towels to absorb excess moisture. This helps to keep the environment drier and slows down the enzymatic and microbial processes that lead to sliminess.