REFRIGERATING FRESH FRUITS AND VEGETABLES

Are you aware that some fresh fruits emit ethylene, an odorless, colorless gas?  This gas speeds ripening and can lead to the premature decay of ethylene-sensitive vegetables.  How you store your fruits and vegetables can determine their time to decay and thus whether or not you wasted your money by purchasing and storing them.  As an example, spinach or kale in the same vegetable bin as peaches or apples will turn yellow and limp in only a couple of days because they are sensitive to the gas released by the fruit.  

The following is a list of gas-releasing fruits, some should be refrigerated, and some should not.  (R) indicates they should be refrigerated.  If there is no (R), do not store in the refrigerator.

• apples (R)
• apricots (R)
• avocados*
• bananas that are unripe*
• cantaloupes (R)
• figs (R)
• honeydew melons (R)
• nectarines
• peaches
• pears
• plums
• tomatoes*

*Note avocados and tomatoes should be stored at room temperature until fully ripe.  Afterwards they may be stored in the refrigerator. Very ripe bananas may be stored in the refrigerator.

Never store the following fruits and veggies with the above listed ones as this will cause them to deteriorate too quickly:

• bananas
• broccoli
• Brussels sprouts
• cabbages
• carrots
• cauliflower
• cucumbers
• eggplants
• lettuce
• other leafy greens
• parsley
• peas
• peppers
• squashes
• sweet potatoes
• watermelons

Perhaps this information will help you to preserve the freshness of your fruits and vegetables just a little longer.