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When it comes to storing fresh produce, it’s a common misconception that all fruits and vegetables can coexist in the same space. On the contrary, certain items can cause others to spoil faster due to ethylene gas, a natural plant hormone. Some fruits and vegetables emit ethylene gas, which can speed up ripening and spoilage.
Being mindful of this natural process can extend the freshness of your produce and reduce food waste. Here’s a list of 14 fruits and vegetables you should never store together.
Apples and Bananas
Apples and bananas emit a significant amount of ethylene gas, which can quickly over-ripen bananas if stored together. Wrap banana stems in plastic foil and keep them in your fridge to slow down the ripening process.
Tomatoes and Cucumbers
While cucumbers and tomatoes make a great pair in salads, they don’t get along in storage. Tomatoes emit ethylene gas, which can cause cucumbers to become soft and develop a slightly sour taste.
Melons and Berries
Melons also produce ethylene gas, which can make berries like strawberries and blueberries spoil quickly. Keep berries in an airtight container lined with paper towels, on a middle shelf in the fridge.
Avocados and Bananas
Both of them are ethylene-producing items. They are highly sensitive, so storing them together can lead to rapid ripening.
Carrots and Apples
Ethylene from apples can cause carrots to develop a soft texture and unpleasant, bitter taste. Place fresh carrots in a bag with holes for airflow; then, store them in the coolest part of your fridge.
Garlic and Onions
Although they both are pantry staples, they should be kept apart. Their significant moisture levels can cause spoilage.
Peaches and Plums
Peaches are ethylene-producing fruits, which can spoil plums if kept too close. Keep peaches and plums separately at room temperature until ripened. Once ripe, they can be kept in a crisper drawer in the fridge.
Zucchini and Apples
Apples can accelerate the ripening process of delicate zucchini. Store fresh zucchini in a paper bag in the fridge.
Pears and Bell Peppers
Ethylene gas from pears can make peppers soft and mushy too soon. Keep them separately in a crisper drawer in the fridge.
Tomatoes and Leafy Greens
Ethylene gas from tomatoes can wilt leafy greens, shortening their shelf life. So, keep Swiss chard, spinach, and lettuce separately in salad bags in your fridge.
Potatoes and Onions
Storing these items together can lead to spoilage in potatoes due to moisture accumulation. This can also hasten potatoes to sprout faster. By separating these foods, you can maintain their quality and enjoy them at their best!
13. Mangoes and Grapes
Mangoes should not be stored with grapes because they emit ethylene gas which speeds ripening. It can further lead to faster spoilage of the grapes.
14. Avocados and Leafy Greens
Leafy greens are highly sensitive to ethylene and should be kept away from avocados as an ethylene-producing fruit. To store leafy greens, rinse them and then, wrap them loosely in a clean tea towel to absorb moisture. Store in the refrigerator for up to 1 week.
Apples and Citrus Fruits
Citrus fruits can develop off flavors and ripen faster if stored near ethylene-producing apples. Keep oranges, grapefruit, and lemon stored away from apples.
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