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I have heard some fruits and veggies are ethylene emitters, others are ethylene absorbers and the two categories should not be stored together. Can you supply a list of fruits and vegetables in each category so I know which to keep separated?

Ethylene is a gas that is produced as some fruits ripen.  If you mix them, those that are sensitive to ethylene may become soft or mealy.  Keeping them separate will help to prevent this.  In general, it is fruits that produce ethylene, and veggies that are sensitive, with a few exceptions.  A good rule of thumb is to store fruits in one crisper drawer of the refrigerator and veggies in the other.  Some ethylene producing fruits include apples, apricots, avocados, bananas, cantaloupes, honeydew melon, kiwi, mangoes, nectarines and peaches, papayas, pears, plums, and tomatoes.  Some ethylene sensitive items include asparagus, broccoli, carrots, cucumbers, eggplants, green beans, lettuce and other greens, potatoes, summer squash and watermelons.  Other storage tips for individual fruits and veggies can be found on this site.

 

 

 

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