Which Fruits and Vegetables Should Not Be Stored Together?

Ethylene is a plant's own ripening signal, released into the air by ripening fruit. Nearby produce that receives this signal also ripens faster: leafy greens turn yellow, cucumbers soften, broccoli flowers, and potatoes sprout. The effect is much stronger in a small, enclosed space because the gas builds up instead of dispersing. That is why a common mistake is putting apples and leafy greens in the same refrigerator drawer; within a few days, the greens wilt and are often thrown away without anyone realizing why.

Separating them is the easiest solution. If the refrigerator has two crisper drawers, use one for fruit and the other for vegetables. If there is only one drawer, put ethylene-producing items in a separate container and, if possible, keep them in a loosely covered box. A perforated bag works better than a sealed bag because it prevents the gas from building up. Keep bananas and apples apart in a fruit bowl on the counter, too: bananas are among the highest ethylene producers and speed up ripening in everything in the bowl. In refrigerator drawers with adjustable ventilation, set low humidity for fruit and high humidity for leafy greens.

The same property can be put to use. To ripen a firm avocado, kiwi, or peach, put it in a paper bag with a ripe banana or apple; the gas builds up in the bag, and ripening is often complete within one to two days. Do not use a plastic bag for this because it traps moisture as well and can lead to mold. The reverse is also true: to slow a fruit's ripening, separate it from ripe neighbors and move it somewhere cooler. A single rotten or bruised fruit also releases a very large amount of gas, so check the fruit bowl and crisper drawer regularly.

There are also two storage rules unrelated to ethylene. Do not store potatoes next to onions; moisture released by onions can cause potatoes to sprout and rot. Keep both in a cool, dark, well-ventilated place, separately. Keep garlic separate from onions, too. Finally, keep strong-smelling items away from foods that absorb odors: an uncovered onion, cut melon, and butter in the refrigerator can pick up one another's odors, affecting their flavor.