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Food conservation does not mean keeping cold but rather conserving the nutritional quality and taste of the foods. For this reason, several storage environments are worth adopting for a built food storage solution.
Foods: Apricot, eggplant, avocado, banana, citrus, pineapple, cherry, pumpkin, cucumber, squash, kiwi, mango, watermelon, peach, pear, pepper, plum, grapes, tomatoes etc.
Storage method: A drawer method with a front and back that allow for air circulation.
Foods: Potatoes, onions, garlic, squashes, coriander, shallot, legumes, seed spices, melon, blackberry, sweet potato, peach, pear, apple, plum etc.
Storage method: 2 drawer-racks lined with a fabric such as linen or jute, both to create darkness and to ensure ventilation. It is necessary to make them a bit taller than the preceding environment in order to keep carrots vertically in a box of lightly humid sand, which will be arranged in one of the drawers.
Foods: Artichoke, asparagus, chard, beet, broccoli, carrot, celery, cherry, mushroom, cauliflower, cabbage, zucchini, strawberry, endives, green beans, turnips, cucumber, beans, parsnip, leek, arugula, lettuce, radish etc.
Storage method: In boxes opening to the outside--to the north--via a window dedicated to this usage (or in a non-insulated room division in this case). It is possible to draw inspiration from the refrigerator of the desert, or the "zeer pot." It is essentially made of one pot nested within a second. Sand is added between the two. The foods are placed in the central pot and the sand is regularly humidified. Due to the evapo-transpiration effect (evaporation from both mineral and plant sources), the interior temperature can drop between 5-10°C (41-50°F) lower than the room temperature.
Ethylene is a natural plant hormone released in the form of a gas. It triggers cells to degrade, fruit to turn softer and sweeter, leaves to droop, and seeds or buds to sprout.
A simple rule is to keep separate the foods that release ethylene from those that are merely sensitive to it. This is why it's good to have at least two drawers per environment and that they be large and ventilated, so the ethylene can properly escape. Also, check on your produce often, and remove items that are damaged, or that are older, as they will hasten the ripening of the rest of your produce.
HIGH Etylene-producing foods:
Apples, apricots, avocados (ripe), kiwi (ripe), nectarines, peaches, pears, plums, prunes, quinces etc.
MEDIUM Etylene-producing foods:
bananas (ripe), cantaloupe, guavas, mango, melons, papayas, persimmons, tomatoes (ripe) etc.
LOW Etylene-producing foods:
blueberries, blackberries, cherries, cucumbers, figs, grapefruit, grapes, lemons, limes, lychee, okra, oranges, pineapples, raspberries, tangerines, strawberries etc.
Etylene-sensitive foods:
Apricots, avocado, herbs, mushrooms, radish, rutabaga, basil, beets, bokchoy, asparagus, banana, melon, peach, pear, apple, asparagus, blackberries, broccoli, brussels sprouts, cabbage, carrots, cauliflower, chard, cucumbers, eggplants, squash, green beans, kale, leafy greens, leeks, lettuce, okra, celery, parsley, peas, peppers, raspberries, spinach, strawberries, sweet potatoes, persimmon, watercress, watermelon, plum and tomatoes.
Non-producing, non-sentitive foods:
Artichoke, yucca, cherries, chicory, coconuts, endives, corn, cranberries, garlic, ginger, kohlrabi, onions, peppers, pomegranate and rhubarb.
Ethylene may also be used when you want to accelerate ripening. This is the principle behind placing unripe fruit inside a paper bag or other closed container, which concentrates the ethylene. Adding another high ethylene fruit, such as a ripe apple or banana, may also speed up the process.
Other sources
Zucchini, aubergine & cucumber:
Build a shelf unit and lay a tray underneath with a layer of water. Also possible to slice zucchini thinly and to let dry in the sun, then pass a thread through the center of each slice and let hang in the kitchen.
Potatoes:
They stay fresh longer in a dark, cool, well-ventilated place. Air circulating keeps potatoes from rotting. Avoiding exposure to light is one of the essential storage condition of potatoes. The light can cause potatoes the increase of solanine, a type of toxin that results in a bitter taste, a burning sensation in the throat, and the green surface. Sprouts contain more solanine than do leaves or tubers. Don't keep potatoes in the kitchen cabinet under the stove or near the oven. High temperature speeds up sprouting. Potatoes break down starch into sugar in the cold temperature like inside the fridge. During cooking, the sugar turns brown and develop a bitter taste. It is advised to avoid eating green skin and sprouts. Strongly bitter potatoes should not be eaten.
Tomatoes:
Storing tomatoes stem side down helps them fresher longer. It reduces the humidity loss from tomatoes. It is more effective to use perforated dish or tray to place tomatoes. It helps to prevent mold from the stem. It's also possible to dry them:
Lemon:
If lemon has stem, keep its end in water.
Onions:
The key point to keep onions fresh longer is good ventilation. It is important to keep them from high humidity and direct sunlight. Hang them in a mesh bag on a shady corner. Don't store near potatoes.
Asparagus:
Cut off the bottom part before putting their bottoms in the water.
Cauliflower:
Keep the outer leaves, as it helps it retain moisture. Dip stem in water. It's also possible to preserve it in sand vertically.
Beets, turnips, and rutabagas:
Place a 2 inch layer of damp sand or sawdust on the bottom of your bin. Lay your carrots on top in a single layer, top with 1 inch of damp sand or sawdust, top with more carrots and more sand/sawdust until your bin is 4 inches from the top. Top with a final 3-4 inches of damp sand or sawdust. Root vegetables can touch one another in storage, but try not to pack them too tightly together: air needs to be able to circulate between them. The sand regulates humidity, it’ll keep excess moisture away from the food, thus keeping them from rotting. The veggies are put into a type of stasis, and as long as the temperature remains cool and consistent, they won’t go bad anytime soon. Remove all of their green, leafy bits prior to covering them in sand.
Carrots, parsnips and ginger:
Immerse them vertically in sand.
Apples:
Possible to keep in sand, only wash it before you eat it.
Berries:
Never wash berries until just before use. Pick away moldy ones, as they will affect the rest.