In my last post, I discussed ethylene gas, which is naturally produced by fruits and vegetables as they ripen. Some fruits and vegetables emit larger amounts of the gas than others, so they should be kept separate to decrease spoilage.
Here are some quick tips to increase the life of your produce, which will reduce your grocery bill.
Apples, avocados, bananas, and other tree-ripened fruits, such as pears, peaches, and plums, are high ethylene producers, as are tomatoes. To slow spoilage, allow these types to ripen at room temperature and store them in the refrigerator.
Some vegetables are very sensitive to ethylene gas–too much gas causes broccoli and cabbage to yellow, cucumbers to soften, carrots to turn bitter, and lettuce to turn to mush. Store all these vegetables together, away from the high-producing gas types.
Refrigeration also slows down the production of ethylene, so to prevent spoilage, refrigerate it! You can also freeze extra fruit for a smoothie later on.
Conversely, if you need something to ripen faster—like a gardener stuck with loads of green tomatoes in the fall—go with a high-ethylene producer to speed up ripening. Put green tomatoes in a brown paper bag with an apple or two, and let it sit for a few days. Voila!
I hope these tips can help you extend the life of your fruits and vegetables and save you money.
— Tamara Andreas, Lane County Waste Reduction Assistant
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