This may seem like the freshest place tostore your produce, but every crop isn’t alike.
Ethylene is a gas hormone that is emitted from particular fruits and vegetables when they are ripening.
That’s why it is essential to store ethylene-producing crops far away from ethylene-sensitive crops.
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Sometimes evenfreezing foodis the best option!
See the 20 foods you should never store near each other.
Ethylene-producing foods
Ethylene may sound scary, but don’t worry, it’s completely natural.
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Here are some of the more common ethylene producers.
It’s safer that way!
An avocado is ripe when it feels tender and the skin color has darkened.
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They usually only last 3 or 4 days in the refrigerator.
to keep bananas from ripening during transport, special boxes or ripening rooms are used.
Once bananas hit your preference in ripeness, they will last 3 days in the refrigerator.
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Bananas also last 2 to 3 months in the freezer.
Honeydew will ripen slower pre-cut, but ethylene production increases once it is cut.
It seems shocking that these two fruits are usually served together, right?
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Melons can be ripe in the pantry for seven days.
You’ll know if it’s ripe if the fruit is tender.
It can stay frozen for 1 month.
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you’ve got the option to store them in the freezer for 6 to 8 months.
Pears can last 1 to 2 days once they are ripe in the pantry.
They’ll last 3 to 5 days in the refrigerator, or 2 months in the freezer.
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Peaches and Plums
The ethylene production for these two fruits is very similar.
When a peach or a plum is unripe, the ethylene production is very small.
However, as the fruits continue to get ripe, ethylene production spikes.
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Just don’t store it near anything else!
Easy, healthy,350-calorie recipe ideasyou can make at home.
The ethylene rate will increase if the potatoes are chilled, wounded, or start to decay.
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Potatoes have a pretty long shelf life.
It’s actually recommended to store potatoes in a pantry at room temperature.
you might freeze potatoes for 10 to 12 months, but only if they are already cooked.
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Storing them outside of the refrigerator wouldn’t be best practice for proper strawberry storage.
Instead, remove the strawberries from ethylene producers and place them in the refrigerator where ethylene production is stifled.
Nevertheless, it may still be wise to keep them away from ethylene-sensitive items.
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If you want them to last, tomatoes can be in the freezer for 2 months.
Here’s what to keep away from the fruit bowl.
Asparagus should always be stored in the refrigerator, and will last 3 to 4 days.
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They’ll last a much longer time in the freezer (up to 5 months).
Broccoli
When exposing broccoli to ethylene producers, the shelf life is reduced by 50 percent.
The broccoli florets will start to yellow.
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When exposed, Brussels sprouts will start to yellow and some of the leaves will detach.
Carrots
When exposed to ethylene,carrotswill start to develop a bitter flavor.
If you would rather freeze, carrots last 10 to 12 months in the freezer.
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Cauliflower
Similar to broccoli, cauliflower is highly sensitive to ethylene.
Cucumbers
Most gourd vegetables tend to be sensitive to ethylene, including cucumbers.
Cucumbers will last 4 to 6 days in the refrigerator, but the USDA does not recommend freezing cucumber.
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So you better eat up that cucumber quickly!
Herbs
Somefresh herbsare more sensitive to ethylene compared to others.
Marjoram, mint, parsley, and oregano are very sensitive to ethylene.
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Others such as sage, thyme, basil, and rosemary aren’t affected as much.
In the fridge, herbs will last 7 to 10 days.
They can last 1 to 2 months in the freezer.
Romaine and spinach will discolor in certain spots, and even experience some spotting.
In terms of proper storage, lettuce will range based on pop in.
Pumpkins last 2 to 3 months in the pantry, or 3 to 5 months in the refrigerator.
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