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Columbia Business School adjunct professor Alison Cayne spoke with Prevention contributor Arielle Weg about how consumers can select and properly store store-bought grapes to maximize freshness, flavor, and nutritional value. Cayne advised shoppers to look for firm grapes with vibrant color and tightly attached stems, and emphasized the importance of refrigeration to slow spoilage. She also noted that grapes should be washed only right before eating to prevent excess moisture from accelerating decay—simple practices that help reduce food waste and preserve quality.
