Fruits and veggies naturally emit an odourless, harmless, and tasteless gas called ethylene, and some produce it in greater quantities than others. When ethylene-producing foods are stored next to ethylene-sensitive foods, the gas will speed up the ripening process of the other produce. This is great if you need to ripen a piece of produce, for example, pair an apple with an unripe avocado. However, if you don't want to speed up the ripening (or decay) process, store or keep the following fruits and veggies separate.
Produce That Creates Ethylene Gas: Apples, apricots, avocados, ripening bananas, blueberries, cantaloupe, citrus fruit (not grapefruit), figs, grapes, green onions, ripe kiwi fruit, mangoes, melons, mushrooms, nectarines, papayas, passionfruit, peaches, pears, peppers, pineapple, plums, prunes, tomatoes and watermelon.
Produce That Is Damaged by Ethylene Gas: Asparagus, broccoli, brussels sprouts, cabbage, carrots, cauliflower, cucumbers, eggplant, green beans, kale, kiwi fruit, leafy greens, lettuce, parsley, peas, peppers, potatoes, romaine lettuce, spinach, squash,sweet potatoes.
Apples - refrigerate for up to a month
Artichokes - refrigerate in a bag 1 to 2 weeks
Asparagus - trim stems, refrigerate upright in a jar of water 3 to 4 days
Avocados - room temperature, 3 or 4 days once ripe
Bananas - room temperature 2 days once ripe
Beetroot - refrigerate, leave greens on 1 to 2 weeks
Berries - refrigerate, open the bag or punnet to allow air in 1 to 2 days
Broccoli - refrigerate in the crisper 4 to 7 days
Brussels Sprouts - refrigerate in the crisper 4 to 7 days
Cabbage - refrigerate in the crisper 7 to 10 days
Carrots - refrigerate 7 to 10 days
Cauliflower - r refrigerate in the crisper 4 to 7 days
Celery - refrigerate keep wrapped 3 to 5 days
Citrus - room temperature 1 to 2 weeks
Cucumber - refrigerate in the crisper 4 to 5 days
Eggplant - cool dry dark place 3 to 4 days
Garlic - cool dry dark place several months
Ginger - refrigerate for up to 2 weeks or freeze for 2 months
Grapes - refrigerate in a bag 1 week
Green Beans - refrigerate in a bag 3 to 5 days
Herbs - refrigerate, trim stems, upright in a jar of water 7 days
Kale - refrigerate in the crisper 5 to 10 days
Kiwifruit - room temperature until ripe then put in a bag in the refrigerator for 3 or 4 days
Lettuce - refrigerate in the crisper 4 to 6 days
Mangoes - room temperature until ripe then refrigerate in a bag 3 to 5 days
Melons - room temperature until ripe then refrigerate in a bag 3 to 5 days
Mushrooms - cool dry dark place in a bag 2 to 3 days
Onions - cool dry dark place 2 months
Peas - refrigerate in a bag 3 to 5 days
Pears - room temperature until ripe then refrigerate in a bag 3 to 4 days
Peppers - refrigerate in the crisper 4 to 5 days
Potatoes - cool dry dark place 1 to 2 weeks
Radishes - refrigerate, leave greens on 1 to 2 weeks
Spinach - refrigerate in the crisper 5 to 10 days
Stone Fruit - room temperature until ripe, then refrigerate for 2 to 4 days
Tomatoes - room temperature, refrigerate if getting to ripe 2 to 3 days
Yellow Squash - refrigerate in the crisper 4 to 6 days
Zucchini - refrigerate in the crisper 4 to 6 days
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