Proper storage of food ensures preservation of nutritional value and functional property of a food product, without compromising on its aesthetic value. The storage of a food product depends on its chemical nature and the way it has been processed, packaged, distributed and stored.

The general guideline for safe storage of foods:

The major methods of preservation may cause some change in the nutritional value of food, but the loss is not significant. Nutrients most sensitive to change include Vitamin C and to a lesser extent B1. However, a far greater loss can occur due to improper storage of food under adverse environmental conditions.

Check out the following convenient tips on storing specific food items

Meats
Meats should be stored in the freezer in low temperature, wrapped loosely to allow proper air circulation. To preserve the nutritious value it is always better to wrap it up with moisture-proof paper.

Poultry:
Fresh poultry is highly perishable. The best way to extend its life is to properly wrap it in moisture proof paper at maximum temperature.

Eggs:
Eggs are semi perishable items. So to prevent eggs from dehydration leave them in a tray and cover it. Fish: Fish products are highly perishable. So it is necessary to wrap seafood in moisture proof paper.

Dairy:
Most dairy products readily absorb strong odours from certain fruits (peaches), vegetables (cabbage, onions) and fish. So it is necessary to keep the dairy foods tightly covered when stored with these strongly flavored products.

Bakery products:
To extend shelf life of bakery products such as cakes and pies, wrap them up tightly in moisture proof paper and store at 0 degrees

Fruits and nuts:
It is best to keep the fruits in a low temperature. But some fruits like lemons, limes, mangoes, papayas, honeydew melons, grapefruit, and avocadoes should be kept in a warm place to store its nutritious value

Vegetables:
Other than beans, ripe tomatoes, summer squash, watermelons, cucumbers, eggplant, pumpkins, sweet potatoes, the vegetables should be kept under the low temperature. Grains, seasoning, tea and coffee: Oxygen is especially harmful to coffee causing rancidity and loss of flavor. Vacuum packaging enables its quality to be prolonged.

Frozen convenience foods:
Maintain a consistent frozen temperature for such foods to ensure best shelf life

The shelf life of food varies with the age and type of ingredients, its processing, packaging, and environmental conditions during distribution. The "freshness" or "quality" of food ultimately depends on existing distribution and marketing systems and consumer food storage habits.