Recommended reading<\/h3>\n\n- Agriture's sustainable initiatives<\/a><\/li>\n
- wholesale and OEM of commercial dried vegetables<\/a><\/li>\n<\/ul>\n<\/div>\n
![\"\u30b5\u30b9\u30c6\u30a3\u30ca\u30d6\u30eb\u306a\u8ca9\u4fc3\u7269\u3092\u5236\u4f5c\"](\"https:\/\/storage.googleapis.com\/studio-cms-assets\/projects\/9YWyw1reqM\/s-1280x720_v-fms_webp_2ed11573-ad31-4ace-a9ba-3de9d75f92b5.jpg\")
<\/a><\/figure>\nContainer choice makes the difference! Airtightness is the key<\/strong><\/h2>\nThe first step to making dried fruit last is choosing an appropriate storage container.<\/p>\n
Zip-top bags are the basic of basics<\/strong><\/h3>\nMost store-bought dried fruit comes in zip-top bags. After opening, firmly closing this zipper is important, but there are cases where that alone isn't enough. Pushing out as much air as possible from inside the bag before closing it slows the pace of oxidation. Natural oils in nuts spoil faster on contact with air, so keeping a near-vacuum state is ideal.<\/p>\n
An airtight jar plus a desiccant is the strongest combination<\/strong><\/h3>\nCombining an airtight jar and a desiccant, available at 100-yen shops, boosts shelf life further. A glass jar lets you see the contents, which has the advantage of making it easy to check the state of the dried fruit. Putting in a desiccant absorbs moisture effectively.<\/p>\n
For canned products, put the lid on as is to store and try to eat it up as soon as possible. Cans are highly airtight, but once opened, air gets in, so they aren't suited to long-term storage.<\/p>\n
Temperature control determines the storage period<\/strong><\/h2>\nIf unopened, a cool dark place is enough<\/strong><\/h3>\nStore unopened dried fruit following the method shown on the package. Many products say to avoid direct sunlight and store somewhere not hot or humid. There's no need to put it in the fridge; a cool dark place at room temperature is fine.<\/p>\n
After opening, a fridge is reassuring<\/strong><\/h3>\nOnce opened, storing dried fruit in the fridge is recommended. During the rainy season and summer especially, when humidity and temperature are high, a fridge that keeps a steady temperature is ideal. Nuts are also sensitive to light, so a fridge away from direct sunlight is the best spot. Keeping it as cold as possible (under 20 degrees C) slows oxidation.<\/p>\n
After taking it out of the fridge, open it once the inside temperature is close to room temperature. A sudden temperature change causes condensation, which actually invites moisture.<\/p>\n
Moisture control is the dividing line for success<\/strong><\/h2>\nMoisture is dried fruit's greatest enemy.<\/p>\n
Semi-dried fruit, which retains a lot of moisture, is especially prone to bacteria multiplying and spoiling, so care is needed. Semi-dried dried fruit such as domestic Japanese pear or moist-type apple is ideally eaten up within 2 to 3 days of the day it's made. Even for store-bought products, we recommend consuming it soon after opening.<\/p>\n
Making use of a desiccant is an effective method too. Putting a desiccant in an airtight container keeps the humidity inside low. That said, desiccants have an expiration, so don't forget to replace them regularly.<\/p>\n
Also, repeatedly opening and closing the bag or can advances oxidation. Rather than buying a large amount at once, portioning it into amounts you can finish and storing them is a wise approach too.<\/p>\n
Know the storage period by type<\/strong><\/h2>\nBest-before date changes with moisture content<\/strong><\/h3>\nThe best-before date of dried fruit varies by the type of fruit and the maker, but about 3 to 6 months from manufacture is typical. Rather than high-moisture ones such as prune and raisin, low-moisture ones such as banana and mango have a longer best-before date.<\/p>\n
As specific guides, prune is around 90 days, apricot 120 days, mango 140 days, fig and raisin 160 days, cranberry 180 days, and pineapple about 220 days. When sugar is used, the best-before date also tends to be longer than for no-added-sugar.<\/p>\n
After opening, within a month is the guide<\/strong><\/h3>\nEat up dried fruit within a month of opening as a guide. The best-before date is strictly for an unopened and properly stored state. After opening, the dried fruit oxidizes on contact with air and can have bacteria introduced, so the quality changes rapidly.<\/p>\n
<\/a><\/figure>\nContainer choice makes the difference! Airtightness is the key<\/strong><\/h2>\nThe first step to making dried fruit last is choosing an appropriate storage container.<\/p>\n
Zip-top bags are the basic of basics<\/strong><\/h3>\nMost store-bought dried fruit comes in zip-top bags. After opening, firmly closing this zipper is important, but there are cases where that alone isn't enough. Pushing out as much air as possible from inside the bag before closing it slows the pace of oxidation. Natural oils in nuts spoil faster on contact with air, so keeping a near-vacuum state is ideal.<\/p>\n
An airtight jar plus a desiccant is the strongest combination<\/strong><\/h3>\nCombining an airtight jar and a desiccant, available at 100-yen shops, boosts shelf life further. A glass jar lets you see the contents, which has the advantage of making it easy to check the state of the dried fruit. Putting in a desiccant absorbs moisture effectively.<\/p>\n
For canned products, put the lid on as is to store and try to eat it up as soon as possible. Cans are highly airtight, but once opened, air gets in, so they aren't suited to long-term storage.<\/p>\n
Temperature control determines the storage period<\/strong><\/h2>\nIf unopened, a cool dark place is enough<\/strong><\/h3>\nStore unopened dried fruit following the method shown on the package. Many products say to avoid direct sunlight and store somewhere not hot or humid. There's no need to put it in the fridge; a cool dark place at room temperature is fine.<\/p>\n
After opening, a fridge is reassuring<\/strong><\/h3>\nOnce opened, storing dried fruit in the fridge is recommended. During the rainy season and summer especially, when humidity and temperature are high, a fridge that keeps a steady temperature is ideal. Nuts are also sensitive to light, so a fridge away from direct sunlight is the best spot. Keeping it as cold as possible (under 20 degrees C) slows oxidation.<\/p>\n
After taking it out of the fridge, open it once the inside temperature is close to room temperature. A sudden temperature change causes condensation, which actually invites moisture.<\/p>\n
Moisture control is the dividing line for success<\/strong><\/h2>\nMoisture is dried fruit's greatest enemy.<\/p>\n
Semi-dried fruit, which retains a lot of moisture, is especially prone to bacteria multiplying and spoiling, so care is needed. Semi-dried dried fruit such as domestic Japanese pear or moist-type apple is ideally eaten up within 2 to 3 days of the day it's made. Even for store-bought products, we recommend consuming it soon after opening.<\/p>\n
Making use of a desiccant is an effective method too. Putting a desiccant in an airtight container keeps the humidity inside low. That said, desiccants have an expiration, so don't forget to replace them regularly.<\/p>\n
Also, repeatedly opening and closing the bag or can advances oxidation. Rather than buying a large amount at once, portioning it into amounts you can finish and storing them is a wise approach too.<\/p>\n
Know the storage period by type<\/strong><\/h2>\nBest-before date changes with moisture content<\/strong><\/h3>\nThe best-before date of dried fruit varies by the type of fruit and the maker, but about 3 to 6 months from manufacture is typical. Rather than high-moisture ones such as prune and raisin, low-moisture ones such as banana and mango have a longer best-before date.<\/p>\n
As specific guides, prune is around 90 days, apricot 120 days, mango 140 days, fig and raisin 160 days, cranberry 180 days, and pineapple about 220 days. When sugar is used, the best-before date also tends to be longer than for no-added-sugar.<\/p>\n
After opening, within a month is the guide<\/strong><\/h3>\nEat up dried fruit within a month of opening as a guide. The best-before date is strictly for an unopened and properly stored state. After opening, the dried fruit oxidizes on contact with air and can have bacteria introduced, so the quality changes rapidly.<\/p>\n
Most store-bought dried fruit comes in zip-top bags. After opening, firmly closing this zipper is important, but there are cases where that alone isn't enough. Pushing out as much air as possible from inside the bag before closing it slows the pace of oxidation. Natural oils in nuts spoil faster on contact with air, so keeping a near-vacuum state is ideal.<\/p>\n
An airtight jar plus a desiccant is the strongest combination<\/strong><\/h3>\nCombining an airtight jar and a desiccant, available at 100-yen shops, boosts shelf life further. A glass jar lets you see the contents, which has the advantage of making it easy to check the state of the dried fruit. Putting in a desiccant absorbs moisture effectively.<\/p>\n
For canned products, put the lid on as is to store and try to eat it up as soon as possible. Cans are highly airtight, but once opened, air gets in, so they aren't suited to long-term storage.<\/p>\n
Temperature control determines the storage period<\/strong><\/h2>\nIf unopened, a cool dark place is enough<\/strong><\/h3>\nStore unopened dried fruit following the method shown on the package. Many products say to avoid direct sunlight and store somewhere not hot or humid. There's no need to put it in the fridge; a cool dark place at room temperature is fine.<\/p>\n
After opening, a fridge is reassuring<\/strong><\/h3>\nOnce opened, storing dried fruit in the fridge is recommended. During the rainy season and summer especially, when humidity and temperature are high, a fridge that keeps a steady temperature is ideal. Nuts are also sensitive to light, so a fridge away from direct sunlight is the best spot. Keeping it as cold as possible (under 20 degrees C) slows oxidation.<\/p>\n
After taking it out of the fridge, open it once the inside temperature is close to room temperature. A sudden temperature change causes condensation, which actually invites moisture.<\/p>\n
Moisture control is the dividing line for success<\/strong><\/h2>\nMoisture is dried fruit's greatest enemy.<\/p>\n
Semi-dried fruit, which retains a lot of moisture, is especially prone to bacteria multiplying and spoiling, so care is needed. Semi-dried dried fruit such as domestic Japanese pear or moist-type apple is ideally eaten up within 2 to 3 days of the day it's made. Even for store-bought products, we recommend consuming it soon after opening.<\/p>\n
Making use of a desiccant is an effective method too. Putting a desiccant in an airtight container keeps the humidity inside low. That said, desiccants have an expiration, so don't forget to replace them regularly.<\/p>\n
Also, repeatedly opening and closing the bag or can advances oxidation. Rather than buying a large amount at once, portioning it into amounts you can finish and storing them is a wise approach too.<\/p>\n
Know the storage period by type<\/strong><\/h2>\nBest-before date changes with moisture content<\/strong><\/h3>\nThe best-before date of dried fruit varies by the type of fruit and the maker, but about 3 to 6 months from manufacture is typical. Rather than high-moisture ones such as prune and raisin, low-moisture ones such as banana and mango have a longer best-before date.<\/p>\n
As specific guides, prune is around 90 days, apricot 120 days, mango 140 days, fig and raisin 160 days, cranberry 180 days, and pineapple about 220 days. When sugar is used, the best-before date also tends to be longer than for no-added-sugar.<\/p>\n
After opening, within a month is the guide<\/strong><\/h3>\nEat up dried fruit within a month of opening as a guide. The best-before date is strictly for an unopened and properly stored state. After opening, the dried fruit oxidizes on contact with air and can have bacteria introduced, so the quality changes rapidly.<\/p>\n
If unopened, a cool dark place is enough<\/strong><\/h3>\nStore unopened dried fruit following the method shown on the package. Many products say to avoid direct sunlight and store somewhere not hot or humid. There's no need to put it in the fridge; a cool dark place at room temperature is fine.<\/p>\n
After opening, a fridge is reassuring<\/strong><\/h3>\nOnce opened, storing dried fruit in the fridge is recommended. During the rainy season and summer especially, when humidity and temperature are high, a fridge that keeps a steady temperature is ideal. Nuts are also sensitive to light, so a fridge away from direct sunlight is the best spot. Keeping it as cold as possible (under 20 degrees C) slows oxidation.<\/p>\n
After taking it out of the fridge, open it once the inside temperature is close to room temperature. A sudden temperature change causes condensation, which actually invites moisture.<\/p>\n
Moisture control is the dividing line for success<\/strong><\/h2>\nMoisture is dried fruit's greatest enemy.<\/p>\n
Semi-dried fruit, which retains a lot of moisture, is especially prone to bacteria multiplying and spoiling, so care is needed. Semi-dried dried fruit such as domestic Japanese pear or moist-type apple is ideally eaten up within 2 to 3 days of the day it's made. Even for store-bought products, we recommend consuming it soon after opening.<\/p>\n
Making use of a desiccant is an effective method too. Putting a desiccant in an airtight container keeps the humidity inside low. That said, desiccants have an expiration, so don't forget to replace them regularly.<\/p>\n
Also, repeatedly opening and closing the bag or can advances oxidation. Rather than buying a large amount at once, portioning it into amounts you can finish and storing them is a wise approach too.<\/p>\n
Know the storage period by type<\/strong><\/h2>\nBest-before date changes with moisture content<\/strong><\/h3>\nThe best-before date of dried fruit varies by the type of fruit and the maker, but about 3 to 6 months from manufacture is typical. Rather than high-moisture ones such as prune and raisin, low-moisture ones such as banana and mango have a longer best-before date.<\/p>\n
As specific guides, prune is around 90 days, apricot 120 days, mango 140 days, fig and raisin 160 days, cranberry 180 days, and pineapple about 220 days. When sugar is used, the best-before date also tends to be longer than for no-added-sugar.<\/p>\n
After opening, within a month is the guide<\/strong><\/h3>\nEat up dried fruit within a month of opening as a guide. The best-before date is strictly for an unopened and properly stored state. After opening, the dried fruit oxidizes on contact with air and can have bacteria introduced, so the quality changes rapidly.<\/p>\n
Once opened, storing dried fruit in the fridge is recommended. During the rainy season and summer especially, when humidity and temperature are high, a fridge that keeps a steady temperature is ideal. Nuts are also sensitive to light, so a fridge away from direct sunlight is the best spot. Keeping it as cold as possible (under 20 degrees C) slows oxidation.<\/p>\n
After taking it out of the fridge, open it once the inside temperature is close to room temperature. A sudden temperature change causes condensation, which actually invites moisture.<\/p>\n
Moisture control is the dividing line for success<\/strong><\/h2>\nMoisture is dried fruit's greatest enemy.<\/p>\n
Semi-dried fruit, which retains a lot of moisture, is especially prone to bacteria multiplying and spoiling, so care is needed. Semi-dried dried fruit such as domestic Japanese pear or moist-type apple is ideally eaten up within 2 to 3 days of the day it's made. Even for store-bought products, we recommend consuming it soon after opening.<\/p>\n
Making use of a desiccant is an effective method too. Putting a desiccant in an airtight container keeps the humidity inside low. That said, desiccants have an expiration, so don't forget to replace them regularly.<\/p>\n
Also, repeatedly opening and closing the bag or can advances oxidation. Rather than buying a large amount at once, portioning it into amounts you can finish and storing them is a wise approach too.<\/p>\n
Know the storage period by type<\/strong><\/h2>\nBest-before date changes with moisture content<\/strong><\/h3>\nThe best-before date of dried fruit varies by the type of fruit and the maker, but about 3 to 6 months from manufacture is typical. Rather than high-moisture ones such as prune and raisin, low-moisture ones such as banana and mango have a longer best-before date.<\/p>\n
As specific guides, prune is around 90 days, apricot 120 days, mango 140 days, fig and raisin 160 days, cranberry 180 days, and pineapple about 220 days. When sugar is used, the best-before date also tends to be longer than for no-added-sugar.<\/p>\n
After opening, within a month is the guide<\/strong><\/h3>\nEat up dried fruit within a month of opening as a guide. The best-before date is strictly for an unopened and properly stored state. After opening, the dried fruit oxidizes on contact with air and can have bacteria introduced, so the quality changes rapidly.<\/p>\n
Best-before date changes with moisture content<\/strong><\/h3>\nThe best-before date of dried fruit varies by the type of fruit and the maker, but about 3 to 6 months from manufacture is typical. Rather than high-moisture ones such as prune and raisin, low-moisture ones such as banana and mango have a longer best-before date.<\/p>\n
As specific guides, prune is around 90 days, apricot 120 days, mango 140 days, fig and raisin 160 days, cranberry 180 days, and pineapple about 220 days. When sugar is used, the best-before date also tends to be longer than for no-added-sugar.<\/p>\n
After opening, within a month is the guide<\/strong><\/h3>\nEat up dried fruit within a month of opening as a guide. The best-before date is strictly for an unopened and properly stored state. After opening, the dried fruit oxidizes on contact with air and can have bacteria introduced, so the quality changes rapidly.<\/p>\n
Eat up dried fruit within a month of opening as a guide. The best-before date is strictly for an unopened and properly stored state. After opening, the dried fruit oxidizes on contact with air and can have bacteria introduced, so the quality changes rapidly.<\/p>\n