Proper storage of fruits and vegetables is essential to extend their shelf life and avoid waste. However, certain foods should never be stored together due to the release of ethylene gas or their absorptive properties. Here are the combinations to avoid.
Bananas produce a lot of ethylene, a natural gas that speeds up the ripening of nearby fruits.
– Keep bananas separate from other fruits like apples, pears, or berries to prevent them from over-ripening.
Apples emit ethylene, which can cause potatoes to sprout and become soft, making them unsuitable for consumption.
– Store apples and potatoes in different, well-ventilated areas.
Tomatoes release ethylene, which can make cucumbers soft and spoil them quickly.
– Keep tomatoes at room temperature and cucumbers in the refrigerator.
The moisture from potatoes can cause onions to sprout, while onions can accelerate the decay of potatoes.
– Store onions and potatoes in separate baskets in a dry, dark place.
Fruits release ethylene, which can quickly wilt leafy vegetables like lettuce, spinach, or kale.
– Place leafy greens in airtight bags in the refrigerator, away from fruits.
By following these storage guidelines, you can extend the freshness of your produce and reduce food waste.
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