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Why Fresh Produce Goes Bad So Fast
Topic Started: Jul 7 2016, 11:22 AM (10 Views)
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Why Fresh Produce Goes Bad So Fast

Karen Bedel October 10, 2011

Many fruits and vegetables produce ethylene gas, a colorless, odorless gas, as they begin to ripen. Some foods aren't affected much by ethylene gas, while others are extremely sensitive to it.

When these sensitive fruits and vegetables come in contact with ethylene gas, they began to ripen at a much faster rate than normal. This leads to premature rotting and a shorter shelf life. This is why you should never store salad staples like mushrooms and peppers with lettuce. The ethylene from the mushrooms and peppers will rot the lettuce faster.

But with some strategic storage, you can extend the shelf life of your fresh fruits and vegetables. The ethylene-producing foods below should never be stored in the same basket, drawer, or shelf as the ethylene-sensitive foods listed. Store foods on the top list separate from foods on the bottom list to help your fresh food last longer.

Ethylene-Producing Produce:

apples
apricots
avocados
bananas
blueberries
cantaloupes
citrus fruit
cranberries
figs
guavas
grapes
green onions
honeydew
kiwi
mangoes
melons
mushrooms
nectarines
okra
papayas
passion fruit
peaches
pears
peppers
persimmons
pineapple
plantains
plums/prunes
tomatoes
watermelons

Ethylene-Sensitive Produce:

asparagus
broccoli
brussel sprouts
cabbage
carrots
cauliflower
chard
cucumbers
eggplant
endives
escarole
green beans
kale
lettuce
parsley
peas
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