Buying fresh produce is one thing; keeping it fresh long enough to eat is another. Many people don’t realize that where fruits and vegetables are stored can have a major impact on how quickly they ripen, soften, or spoil.
The biggest culprit is ethylene gas, a naturally occurring plant hormone released by certain fruits and vegetables as they ripen. While ethylene helps produce mature fruit naturally, it can also cause nearby fruits and vegetables to age much faster than expected. If you’ve ever wondered why your cucumbers turned mushy or your lettuce wilted sooner than it should have, improper storage may be the reason.
Here are some fruits and vegetables that are better off stored separately.
Apples and Bananas
Both apples and bananas produce significant amounts of ethylene gas, which can dramatically accelerate the ripening process. Stored together, bananas often develop brown spots and become overripe much faster than they would on their own.
Related: Banana Peels Might Be One of the Most Underrated Kitchen Items
Tomatoes and Cucumbers
They may be perfect partners in a salad, but they’re not ideal storage companions. Tomatoes release ethylene gas that can cause cucumbers to soften, lose their crisp texture, and spoil sooner.
Melons and Berries
Cantaloupe, honeydew, and other melons naturally produce ethylene as they ripen. Delicate berries such as strawberries, raspberries, and blueberries are highly sensitive to that gas and can quickly become soft and moldy.
Avocados and Bananas
Both fruits continue ripening after harvest and produce large amounts of ethylene. Keeping them together often causes both to ripen faster than expected, shortening their usable life.
Carrots and Apples
Apples may seem harmless, but the ethylene they release can negatively affect nearby carrots. Over time, carrots stored near apples may develop a bitter flavor and lose their crisp texture.
Garlic and Onions
Although they’re often stored in the same pantry, garlic and onions don’t always make the best roommates. The moisture and gases they release can shorten each other’s storage life and encourage spoilage.
Peaches and Plums
Peaches are heavy ethylene producers and can cause nearby plums to ripen very quickly. If you’re hoping to enjoy both fruits over several days, it’s best to keep them separated until they’re ready to eat.
Zucchini and Apples
Zucchini is surprisingly sensitive to ethylene gas and can deteriorate faster when stored near apples. Keeping zucchini in a separate area of the refrigerator will help preserve its texture and freshness.
Pears and Bell Peppers
Pears naturally release ethylene as they ripen, while bell peppers are particularly vulnerable to its effects. Stored together, peppers may soften and lose their crispness much sooner.
Tomatoes and Leafy Greens
Fresh greens like lettuce, spinach, and Swiss chard are extremely sensitive to ethylene. When stored near tomatoes, they can wilt prematurely and lose their freshness in just a few days.
Potatoes and Onions
This is one of the most common produce storage mistakes people make. Onions release moisture and gases that encourage potatoes to sprout and spoil faster than they otherwise would.
Related: Before You Dump Those Potato Peels, Wait Until You See What They Can Actually Do
Mangoes and Grapes
Mangoes are another fruit that produces a significant amount of ethylene gas as they ripen. Grapes stored nearby can deteriorate more quickly and may begin to shrivel or mold sooner than expected.
Avocados and Leafy Greens
As avocados ripen, they release ethylene that can quickly affect sensitive vegetables. Leafy greens stored nearby may wilt, yellow, or lose quality before you’re ready to use them.
Related: I Got Tired of My Avocados Turning Brown — Here’s What Finally Kept Them Fresh
Apples and Citrus Fruits
Apples can accelerate ripening in nearby citrus fruits, causing them to lose freshness more quickly. While oranges, lemons, and grapefruit have relatively long shelf lives, they generally last longer when stored away from apples.
