Illustration Apple According to Dr. Luu Lien Huong – Vietnam Institute of Applied Medicine, apples can be stored at room temperature, but if you want to preserve apples longer, you should keep apples in the refrigerator, ideally in the refrigerator. fruit and vegetable drawers of the refrigerator. If kept at room temperature, apples will ripen very quickly after a few days, but when refrigerated, you can keep apples for several weeks. Wheat flour Flour will retain its quality and last longer if it is stored in a sealed plastic, glass or metal container instead of in a package like when bought from the store. Compared to many other foods, flour will have the longest shelf life, but the deterioration of flour will also happen faster if not stored properly. Onion Onions need to be stored in a cool, dry place, away from light, but onions also need air circulation to keep their freshness. Onions should not be stored with potatoes, although both foods have relatively similar storage conditions. Onions and potatoes stored together will create moisture and gases, causing both to spoil faster. Refrigerating is a good option to keep onions fresh. Potato Potatoes need to be stored in a cool, dry place and in a dark corner to keep their freshness. Potatoes will not keep for long if kept in the refrigerator because the temperature in the refrigerator is too low, which will cause the starch in the potato to turn into sugar. This conversion will make the potato taste too sweet and change the color of the potato. Fresh Meat If you have just purchased fresh packaged meat from the store, you should store it the same way it was stored at the store and follow the directions for use printed on the packaging. Peeling off the protective layer of meat and wrapping it up increases the risk of the meat coming into contact with bacteria, so it’s best to keep the meat intact from purchase until it’s prepared and cooked. If the meat you buy does not have a storage tray underneath, you should put an extra plate under the meat to retain excess moisture. Lettuce, lettuce When the lettuce is wilted, the vegetables will be soft and rotten, unusable, to avoid this situation, you should not store lettuce in a plastic bag. Lettuce needs to be stored in a mesh bag, either washed and stored in a bowl in the refrigerator or, if dry, in a paper bag. Cheese Hard cheeses require special handling and should not be stored in sealed bags. Hard cheese should be stored in its original packaging from purchase until use (do not re-open the package), ideally in the cheese compartment. If stored in this compartment, hard cheese can be stored for up to 6 months, even up to 8 months, but the cheese may not be as hard anymore and more broken. Once you’ve used the cheese and cut it into small, unused pieces, wrap it up in aluminum foil or food wrap and put it back in the fridge. Tomato Tomatoes should be kept on the kitchen counter, away from light, moisture and high temperature, tomatoes should not be stored in the refrigerator because the cell structure of tomatoes will begin to deteriorate, leading to mushy and powdery, the taste of tomatoes will also be affected. Tomatoes will ripen gradually at room temperature and once ripe, can be used for 2-3 days. Tomatoes should only be stored in the refrigerator for about 2 hours after the tomatoes have been sliced/cut.

Christian Sommer is an extremely hardworking student, so even while on vacation with his girlfriend, this guy doesn’t neglect his studies. For his studies, he dived into the azure waters under the cliffs of Portofino to learn about the marine life here and found a small jellyfish – Turritopsis nutricula (lighthouse jellyfish). This jellyfish is only four to five mm in size, the whole body is transparent, in the middle of their body is a red digestive system like a lamp, so it is called a lighthouse jellyfish. Although lighthouse jellyfish have a very beautiful appearance, due to their small size, people often do not see or notice them. Immediately after observing and discovering, Sommer collected them in a thin mesh bag and placed them in a container of seawater in the hope of bringing them to the refrigerator and turning them into specimens. But that day was a weekend, on the beach there were many interesting games and because of a bit of playing, Christian Sommer forgot to put them in the refrigerator as originally planned. It was not until the next day that Christian Sommer remembered what he had forgotten. When he found the barrel, he took it out to look, but when he looked closely many times, Sommer found nothing inside the net bag but sea water. So what happened? Even though lighthouse jellyfish are so small they can still be seen with the naked eye, why do they completely disappear in just one? Still not believing his eyes, Sommer checked the container a few more times, this time even more surprised, at the bottom of the container there were many tiny things, almost invisible. can see. After many observations and analysis, Sommer realized that these were exactly the polyps of lighthouse jellyfish. Why did Sommer feel so surprised? In fact, lighthouse jellyfish are a species of hydrophyte, and they have two different developmental stages in their life cycle: a polyp (hydroid) stage and a jellyfish development stage. Adult jellyfish will lay eggs and are fertilized in water, after which they retain the fertilized eggs in the female jellyfish until they develop into planula larvae. These planula larvae can swim freely like worms or float under the sea and then sink to the sea floor to form digestive systems and reproduce asexually into polyps; After asexual reproduction is budding, the polyps slowly develop into adult jellyfish and begin a new life cycle. Usually a jellyfish life cycle lasts a few weeks to several months, and they die after laying eggs. But now, the fact that these jellyfish lay eggs, fertilize, become larvae, mature and then turn into polyps within a few days is what makes Sommer extremely surprised. This means that these jellyfish have not disappeared, instead they are rejuvenated like a full-blown rejuvenation. Further research has found that not all lighthouse jellyfish will rejuvenate, their life cycle will still proceed normally. However, when faced with certain adverse conditions such as food scarcity, water temperature changes, sea water decrease in salinity or physical damage and many other adversities, they will fend for themselves. rejuvenate, turn into polyps and begin their life cycle once more. Theoretically, lighthouse jellyfish can reverse its life cycle continuously without limit of times, so it can be said that lighthouse jellyfish is an immortal life form and is also the only species in the world that can such a mechanism of life. Moreover, each time this rejuvenation process is performed, the lighthouse jellyfish can separate into hundreds of different polyps, which means that the current lighthouse jellyfish have “aged” very much. , may even exceed several thousand years old. Therefore, this species is also considered the longest living organism on the planet, if not completely immortal. It is widely believed that lighthouse jellyfish appeared during the Cretaceous period, and if so, lighthouse jellyfish in the ocean have lived for more than 100 million years. The lighthouse jellyfish is actually an invasive species, it originated in the Pacific Ocean and is thought to colonize oceans around the world through ballast water. Due to its small size, and not causing too many adverse reactions to the ecosystem, few people notice its invasiveness.

1. Cabbage Cabbage is one of the vegetables with nutritional value, so many women choose for daily meals. But this vegetable has a lot of worms, only needing 1-2 days for worms to destroy the whole garden. So before buying, you should take it to feel the smell of cabbage. If there is a strange smell, absolutely should not buy. The type wrapped in a mesh bag, round, dark green should also be avoided because this is Chinese cabbage. 2. Tomatoes In October and November, the tomato season is in full bloom, but this is a fruit that is susceptible to poisoning because in order for tomatoes to be evenly ripe and beautiful, growers often use drugs to ripen the fruit. To avoid “eating a bowl of porridge, running three intervals”, you just choose to buy green tomatoes to bring back, wait for them to ripen and then use them to heal. 3. Cucumber Vegetables that only need one fruit, you can make a variation of 7749 delicious dishes. But cucumbers have long been thought to be such a chemical spraying fruit that “ranks second, no one dares to be No. 1”. The chemicals are easily absorbed through the melon peel, so even if you take the peel clean before eating, it is not certain that you have completely removed the harmful substances. 4. Bitter melon Bitter melon is very susceptible to pests, so growers often use chemicals to limit pests. When buying, it is best to look for fruits that are small, long, with many tiny tendons on the body. Do not be foolish, but choose large bitter melon fruit, dark green, cool. Because of “deadly sweet nectar”, these are the fruits that are abused by chemicals the most. 5. Water spinach Are you surprised? The familiar vegetables in most family dishes are so susceptible to pests and diseases that, vegetable growers often have to use pesticides and growth drugs to control them. When you buy water spinach, do not choose the green, plump, fat, and long bundles. Because this is a type of insecticide contaminated with many insecticides, the growth drug is unable to eat, eating it is like killing yourself.