If you’ve found that your fruits and vegetables spoil faster than you can eat them, chances are it’s your fault because you don’t know the proper storage methods. It is important to know that there are both good and bad ways to store your produce and if you learn how to do it right you can avoid premature spoilage, prevent food waste and save yourself some money.
It’s definitely not as hard as you think. The first thing to note is that not all fruits and vegetables are compatible. Some fruit produce emits ethylene gas, a natural plant hormone that helps fruit ripen.
Other fruits and vegetables are sensitive to this gas, and will start to spoil before their time. As such, If you’ve been storing your bananas with apples, or your eggplant with your tomatoes, this is happening to you and you need to stop immediately.
It’s an easy enough problem to fix however. You just need to know how to store each fruit and which can be stored next to some. Fruits make up the bulk of the ethylene producers. They can be stored together, in a fruit bowl or the refrigerator drawer.
Vegetables are generally ethylene-sensitive, though some fruits make it into this category, too. Here, we give you a list of the common ethylene-producing fruits and their appropriate storage mechanism.
The following fruits can all be stored together:
– ripe bananas
– passion fruit
Furthermore, all the fruits listed above produce ethylene gas and should not be stored close to some other fruits or vegetables sensitive to the gas. Never store the above items with these ethylene-sensitive fruits and veggies:
– unripe bananas
– green beans
– Belgian endive
– Brussels sprouts
– leafy greens
– sweet potatoes
Finally, if you start storing your produce correctly you will have peace of mind that comes with knowing that you have much less food you waste!