how to ensure carrot pieces stay longer in the refrigerator? I blanched a big carrot and cut them into pieces and stored them in a airtight container in the refrigerator. I ate them for about 5 days - one piece out of the container for each meal. But after that, they've gone stale - some sour liquid leaking out of the pieces, and sour taste and smell. I had to threw them out. What can I do next time to make them stay longer? What sauce should I sprinkle to the pieces for better preservation? Would it be better if I put them in the freezer? Would it be worse?

This is a big/thick carrot, so it needed to be cut to pieces before a human mouth &amp; teeth can handle it. They don't sell thin weaponized carrots like in Shoot Em Up where I live.

By the way, that sour taste and smell, I encountered the same taste when I blanched nappa cabbage and stored it in an airtight bag in the refrigerator. I was probably making the same mistake.

Edit: I should mention that I haven't used salt when blanching them. I also forgot to put the vegetable in cold water after. Maybe the problem was I didn't blanch right?
Sounds like fermentation to me. Without some preservative (salt or acid like vinegar, for example), you're going to pick up some bacteria out of the air and they'll eventually have their way with your food. You can't expect cooked vegetables to last but so long in the refrigerator, especially unpreserved food that you're dipping back into regularly.

I'm curious why you feel the need to cook a week's worth of carrot in one go. As I'm sure you know, blanching doesn't take all that long. Surely you could just cook one or two days' worth at a time, and know that while you'll have to cook your carrot more often, you will also have a lot less risk of having to throw any spoiled carrot out.

That's the solution I'd recommend.