Separating foods that produce more ethylene gas while they ripen from those that don’t can help reduce premature food spoilage, as ethylene causes foods to ripen – and go off – quicker.
Foods that produce ethylene gas while they ripen include:
- Bananas
- Avocados
- Peaches
- Pears
- Green onions
- Tomatoes
- Cantaloupes
Whether it’s in your fridge or your fruit bowl, keep these foods away from the following ethylene-sensitive produce:
- Berries
- Potatoes
- Apples
- Leafy greens
- Peppers