How to Keep Produce Fresh
If you want to keep your produce fresh, longer, there are two elements to consider:
Ethylene gas is produced by most fruits and some vegetables and it is mostly thought of as the ripening hormone for plants. Every time you put a firm peach in a bag with a banana or apple to ripen the peach faster, you are using ethylene gas to your advantage.
But when there is too much ethylene near your produce, it causes yellowing, spotting, and decay. This is why it’s important to keep different types of produce separate from each other.
High ethylene gas producers include apples, pears, bananas, tomatoes and potatoes. Ethylene is essentially the “aging hormone” of plants. It can cause ripening (good!) but also cause over-ripening (bad!). Signs of over-ripening are softening and yellowing.
Avoid over-ripening! Keep your apples, pears, bananas, tomatoes and potatoes separate from each other and separate from other fruits and vegetables.
Wetness, different from humidity, also encourages decay. Leafy greens and thin-skinned produce like cucumbers, summer squash, tomatoes and mushrooms are especially prone to water damage. You can easily prevent it, though, by either wrapping your washed leafy greens in a clean towel before storing in the fridge, or just tucking a paper towel in the bag to absorb moisture.
Watch the video for more info and instruction!