Dangane da juzu'i daga Sashen Aikin Gona na Amurka (USDA), an ce rayuwar ajiyar abincin gwangwani da aka buɗe tana raguwa da sauri kuma kama da sabo. Matsayin acidic na abincin gwangwani ya ƙayyade lokacin sa a cikin firiji. Ana iya adana abinci mai yawan acid a cikin firiji tare da kwanaki biyar zuwa bakwai kuma amintaccen abinci, irin su pickles, 'ya'yan itace, ruwan 'ya'yan itace, kayan tumatir da sauerkraut, da sauransu. kwana hudu da lafiyayyen abinci, kamar dankali, kifi, miya, masara, wake, nama, kaji, taliya, stew, wake, karas, gravy da alayyahu. A takaice dai, yadda muke adana abincin gwangwani da aka bude na iya shafar dandano kai tsaye.
To ta yaya za mu adana abincin gwangwani da aka bude? Dukanmu mun san cewa mafi kyawun fa'idar gwangwani shine yana da aikin sa don yin aiki da kuma taimakawa wajen adana abubuwan abinci a cikin gwangwani na dogon lokaci. Amma idan hatiminsa ya karye, iska na iya shiga cikin abinci mai yawan acid (misali, pickles, juice) kuma ta manne da gwangwani, ƙarfe da aluminium dake cikin gwangwani, ana kuma kiransa leaching ƙarfe. Ko da yake wannan ba zai haifar da matsalolin lafiya ba kuma abubuwan da ke cikin gwangwani ba su da lafiya don ci, kawai yana sa masu cin abinci su ji kamar abincin yana da ɗanɗano mai "kashe" kuma yana ba da ƙarancin jin daɗi. Zaɓuɓɓukan da aka fi so shine adana abincin gwangwani da aka buɗe a cikin gilashin da za a iya rufewa ko kwantena na ajiya na filastik. Sai dai idan ba ku da kayan aiki a wasu lokuta na musamman, to zaku iya rufe gwangwani da aka bude da filastik maimakon murfin karfe, wanda zai iya taimakawa wajen rage dandano na karfe kuma.
Lokacin aikawa: Juni-24-2022
