The average American throws away 19% of vegetables and 14% of fruits they purchase. If fresh produce is going bad before you are able to eat it, you may be storing it improperly. By not storing fruits and vegetables properly, they are more likely to get thrown away, leading to more food waste. Some fruits and vegetables are best stored in the refrigerator set at 40°F or lower, while others are best at room temperature. Produce like apples, pears, kiwi, cauliflower, cucumber, broccoli, and Brussels sprouts should be stored in the fridge. Tomatoes, bananas, avocados, peaches, potatoes, and garlic are best stored at room temperature.
If you find your produce rotting after only a few days, the problem may be the foods you are storing together. Some produce gives off ethylene gas, which is a ripening agent. This can cause foods sensitive to this gas to ripen faster and go bad before you can eat them. Some examples of ethylene releasers include apples, avocados, unripe bananas, and tomatoes. Some produce that is sensitive to this gas includes broccoli, carrots, cauliflower, ripe bananas, peppers, and sweet potatoes. Storing the produce that releases ethylene separate from produce that is affected by this gas can help to extend the life of the fruits and vegetables. However, you can also use this gas to your advantage. For example, to speed up the ripening of a peach, store it in a paper bag with a ripe banana. Following these tips can ensure you are getting the most out of your produce.
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