Customer Reviews:
 Buyer Beware. This product does not work. August 11, 2008
I know this item caught your eye a few times, both on TV and online. But I need to pass on that this product does not work. Do not waste your money. In fact, the bags tend to make some produce rot faster than when stored in other containers. Maybe this mystery green film absorbs the gasses released by produce as it ages, but it does not absorb or control moisture. It's virtually impossible to dry some types of produce, like berries, mushrooms, lettuce and sprouts. Even in storing bananas, the claims are false. The bananas release a sticky film (fructose, I imagine) that sticks to the inside of the bag. I believe the bananas rotted quicker once this happened. I am still using up my green bags so I don't feel like a complete idiot, but I have a feeling that I will abandon this fruitless (no pun intended) effort and resort to using them for pooper-scooper bags in the very near future.
 Useful in limited cases. August 3, 2008
4 out of 6 found this review helpful
These bags can help with preserving fruits and vegetables, but first you need to understand the process of what is going on, and understand the MULTIPLE factors affecting your fruits and vegetables; read on to get this basic understanding.
Practice a small amount of planning with your produce, and make sure you are storing your fruits and veges properly, and you can eat healthy, delicious, and fresh produce all week long, even with a single trip to the store!
First of all, don't let your produce get warm. Shop for produce last, and go directly home with it. The warmer it gets, the faster it respires (breathes), the faster it ripens, and the sooner it eventually rots.
You can also choose less ripe fruit, which will mean it lasts longer at home. Of course if you're going to eat it soon, look for the ripest produce. You can often buy very ripe fruits and vegetables at a discount from your grocer, which can save you money if you plan to eat them or cook them immediately. Look at the back of the produce section or ask. Farmers at the farmer's market will also be able to advise you which produce is ready to eat, and which needs a little more time.
These fruits and vegetables will last a week or less:
Artichokes
Asparagus
Avocados
Bananas
Basil
Broccoli
Cherries
Corn
Dill
Green beans
Mushrooms
Mustard greens
Strawberries
Watercress
These will last about a week:
Arugula
Cucumbers
Eggplant
Grapes
Lettuce
Lime
Mesclun
Pineapple
Zucchini
These will last up to a couple weeks if stored properly:
Apricots
Bell peppers
Blueberries
Brussels sprouts
Cauliflower
Grapefruit
Leeks
Lemons
Oranges
Oregano
Peaches
Pears
Plums
Spinach
Tomatoes
Watermelon
These will last for several months, but are best within about one month:
Apples
Beets
Cabbage
Carrots
Celery
Garlic
Onions
Potatoes
Winter squash
The fresher your produce is when you buy will mean it lasts longer at home as well. That's why a farmer's market or CSA is a great bet for making your produce last - it is picked fresh the day you buy it, versus produce in the store which may have been picked green before traveling by truck or ship for days or weeks before you ever set eyes upon it.
You can also use special discs or produce bags that absorb ethylene, the ripening gas. This can stop produce from ripening so quickly because when fruits and vegetables detect ethylene they begin to produce more of it. Of course ethylene can also be used to help produce ripen when you are eager to eat it. The old banana in a bag trick works because ripe bananas produce a lot of ethylene and will trigger whatever is in the bag with them to ripen and begin producing their own ethylene.
Some high ethylene producing fruits should be refrigerated, whiles others shouldn't. Refrigerate these: Apples, Cantaloupe, Figs, and Honeydew. Don't refrigerate these: Avocados, Bananas, Nectarines, Peaches, Tomatoes, and Bell Peppers. High ethylene-producing fruits will be most extended by the "green bags," but only the ones that can be refrigerated!
And some produce doesn't make much ethylene but is very sensitive to it. Keep these away from the gas producers above: Bananas (also need to stay at room temperature), Broccoli, Brussels sprouts, Cabbage, Carrots, Cauliflower, Cucumbers, Eggplant, Lettuce and other leafy greens, Parsley, Peas, Peppers (best at room temperature), Squash, Sweet potatoes (best at room temperature in winter only), Watermelon.
Debbie Meyer's Green Bags August 3, 2008
0 out of 1 found this review helpful
I never fall for gimmicks, but I loved the idea behind this product, and saw it featured in one of my favorite magazines, so I took a chance. Well, I was taken. I've given this product a good month to work, on several different types of produce, and it just doesn't work. Don't waste you're money.
Horrible, adds chemical taste to food and spoiled very fast once out of bag August 3, 2008
It added such a bad chemical taste to the food that I just threw out a bunch of food ... what a waste of money. I have never written a review but this product is so a waste of money, and you can't keep the bags dry no matter the claim to wipe it out. I'll have to check for a money back guarantee because this time I really want to get my money back. Yuck.
WASTE OF MONEY! August 2, 2008
I'd give it no stars if that were an option. The bags actually made my tomatoes rot faster! The cucumber I tried made me gag after only a week in the bag. Don't waste your money!
|
