Fresh Stories Detail

Want your fresh produce to last longer? It’s all about how you store it.

Some fruits and veggies release ethylene gas, which speeds up ripening. Others are sensitive to it, meaning they become soft, wilt, or spoil more quickly when stored nearby. To keep your produce fresher for longer, store ethylene-producing items away from ethylene-sensitive ones.

ETHYLENE-PRODUCERS (KEEP THESE SEPARATE!)

These give off lots of ethylene gas:

Apples

Avocados

Bananas

Cantaloupe

Capsicum

Kiwi

Peaches

Pears

Tomatoes

✅ TIPS:

·        Don’t store these in sealed bags or containers.

·        Keep them at least 20 cm away from sensitive produce.

ETHYLENE-SENSITIVE PRODUCE (GETS SPOILED BY ETHYLENE!)

These items spoil faster when exposed to ethylene:

Apples

Asparagus

Avocados

Bananas

Broccoli

Cabbage

Capsicum

Cauliflower

Collard greens (kale, Brussels sprouts, etc.)

Cucumber

Eggplant

Grapes

Kiwi

Lemons & Limes

Lettuce

Mangoes

Melons

Onions

Pears

Squash

Stone fruits (peaches, nectarines, plums, etc.)

Sweet Potatoes

✅ Tips:

·        Don’t seal in bags — they need airflow.

·        Avoid stacking — spread them out in a single layer.

SAFE TO STORE WITH OTHERS

These are not very ethylene-sensitive and can be stored more freely:

Blueberries

Cherries

Garlic

Grapefruit

Green beans

Oranges

Pineapple

Potatoes

Raspberries

Strawberries

Tomatoes

BONUS TIP: Onions and garlic can make nearby fruit taste funny. Keep them away from apples, pears, carrots, and celery.

BOTTOM LINE:

Keep ethylene-producers and ethylene-sensitive items apart. Store smart, and you’ll get fresher, longer-lasting fruit and veg — and less waste!