It rarely happens, that in the market we buy vegetables and fruits only for one or two days. In most cases, we purchase the stock, which is then eaten in several days, maybe in a week. For this reason, it is necessary to consider how to properly store vegetables and save its freshness.
Some fruits and vegetables produce ethylene, a harmless gas that is odorless and tasteless, while others are sensitive to it. If the species that produce ethylene are stored together with those who are sensitive to it, those species that produce gas, accelerated maturation (and collapse) of other species. These types of fruit and vegetables should be stored separately.
Fruits and vegetables, which produce ethylene gas
Apples, apricots, avocados, ripening bananas, blueberries, melons, citrus fruits (excluding grapefruit), figs, grapes, onions, ripe kiwi, mango, mushrooms, nectarines, papaya, passion fruit, peaches, pears, peppers, pineapples, plums, prunes , tomatoes and watermelons.
Fruits and vegetables, that are ethylene sensitive
Asparagus, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, cucumbers, eggplant, green beans, kale, kiwi fruit, leafy vegetables, lettuce, parsley, peas, peppers, potatoes, spinach, squash, sweet potatoes and watercress.
Planning the meals
Make a list of meals for a week in advance and based on that compose a shopping list. Buy only what you need from the shopping list. Eat or cook first one fruit or vegetable that has a shorter life.
More about how to properly store vegetables read here!
It is important to know how to properly store vegetables
