By Scout Nelson
Cleaning vegetables after harvest is an important step in ensuring both crop quality and storage life. While not every crop requires washing, some vegetables benefit from a quick rinse to remove visible soil or field heat. Crops such as salad greens, onions, and root vegetables usually need washing, while delicate crops like fresh berries, tomatoes, zucchini, herbs, and peppers often last longer if left unwashed until consumption. Washing too early can shorten shelf life and increase the risk of spoilage.
Spraying is a simple and efficient option for cleaning many vegetables. Unlike dunking or washing in tubs, spraying is a “single pass” method in which water rinses the produce and falls away. This process is gentle on crops and helps avoid the risks of reusing water. As explained, “Think of it as giving your produce a shower, not a bath, whenever you can.”
There are several spray table options:
- Commercial spray tables: Sturdy tables like those from Webstaurantstore.com are durable, easy to assemble, and double as packing stations. They require no tools for setup and can last for years.
- Screen-over-frame tables: This lower-cost option uses screening fastened to a wooden frame. While less durable, it works well for rinsing but requires regular replacement to avoid rust and contamination.
- Greenhouse bench top tables: Built with a stronger frame and topped with Dura Bench panels, these tables provide a durable and affordable option for those with access to basic tools.
It is important to remember that not all produce requires washing for food safety. The key questions are whether visible soil is present and if rinsing will improve quality. When washing is necessary, spray tables provide a safe, sanitary, and effective method to clean vegetables while maintaining freshness.
Photo Credit:gettyimages-fertnig
Categories: Minnesota, Crops, General