Spoiled Rotten: How Does Your Produce Behave?

Don't throw your money away, learn how to properly store produce and you'll have a chance to eat it!


From Not Quite Ripe To.....Yuuuucccckkkk!

After they've been picked, fruits and vegetables give off an odorless, tasteless gas called ethylene. All fruits and vegetables produce it, but some produce it in greater quantities.

When high ethylene-producers meet or come into contact with the highly ethylene-sensitive, you have accelerated ripening.

Tomatoes are both a high ethylene producer and they are very sensitive to it. Have you ever put tomatoes next to some fresh apples and had rotting spots within 24 hours? It's crazy fast. Here are the most common offenders:

High Ethylene Producers
Apples, Apricots, Avocados
Bananas,
Cantaloupe,
Figs
Nectarines
Papayas, Peaches, Pears, Plums
Tomatoes

High Sensitivity To Ethylene
Apples, Avocados
Broccoli, Brussel Sprouts
Cabbage, Cauliflower, Cucumbers
Eggplant
Lettuce
Greens
Mangos
Nectarines
Papaya, Peaches, Pears, Peas, Plums
Spinach, Squash, Sweet Potatoes
Tomatoes
Watermelon

High Producer + Highly Sensitive
Apples, Avocados
Papaya, Peaches, Pears, Plums
Tomatoes

Never store these together unless you are trying to force ripening or you plan to eat them pronto.

For a more complete list and additional info about the production of and sensitivity to ethylene gas, click here.



The Cool Kids

These fruits like to chill, put them in the fridge.
Apples
Apricots
Cantaloupe
Figs
Honeydew



Produce With Stamina

The following items will keep the longest - Good to keep in mind when menu planning and shopping in advance.

Apples
Beets
Cabbage
Carrots
Celery
Garlic
Onions
Potatoes
Winter squash



Potatoes And Onions.....Can't We All Just Get Along?

Potatoes and onions are both low ethylene producers. They also have a low sensitivity to the gas. Why then, when you store them together do they spoil faster?

Try as I might, I cannot find THE answer, however, there are a few maybes:

Potatoes like to be stored in a cool, dark, dry place. Onions like to be stored where they have full air flow around them. Often, we store them together in a bin or drawer. The onions begin to rot causing the potatoes to do the same.

Potatoes like to be kept very dry. If the onions are giving off moisture it will make the potatoes spoil faster.


Storage Tips:
Store potatoes in a box, crate or bag in a drawer or pantry. If there is a lot of moisture in the air, pour rice into the container and set the potatoes into the rice. The rice will absorb the excess moisture before the potatoes do.

NEVER store potatoes under the sink, there is way to much moisture under there.

It's not recommended to store potatoes in the fridge – the starch turns to sugar and affects the taste and color.

Store onions in pantyhose. Good old fashioned dollar store pantyhose work. Drop an onion into the leg, tie a knot, drop the next one and so on. Just cut the onions out as needed. They will get the air circulation they need. The clipped off pieces of hose can be used to tie up small plants in the garden.

Misc. Tips & Tricks

Wrap celery in aluminum foil before refrigerating it to extend the life up to a full month.

To extend the life of tomatoes – put them stem side up in a paper bag away from sunlight. This is for non-refrigerated tomatoes.

If you must leave produce in that plastic bag from the grocery store at least poke holes in it, this will allow the gas to release and be less concentrated in one area.

When buying herbs and/or asparagus – Snip off the ends and put them upright in a glass of water. They won't last forever but it will keep them good for a few days.

Store berries unwashed and in a single layer to keep them longer.

Store mushrooms and okra in a paper bag in the the refrigerator.


This post is linked up at:
Vegetarian Foodie Fridays, Food On Fridays, Fight Back Friday, Foodie Friday, Wholesome Whole Foods