Is your food going to waste because it ripens and then rots before you can eat it? The right food storage can make all the difference. The ripening process is accelerated by the natural gas ethylene, which is produced by many fruits and vegetables. Temperature, as well as how and when a fruit or vegetable is cleaned, as well as how and where it's stored, all play an impact. Depending on the fruit or vegetable, you can freeze, refrigerate, or even leave them on the counter. 

Use this helpful guide and continue reading to learn where and how to store your fruits and veggies. 

Wash Them Right  

Even if you peel your fruits and veggies, it's always a good idea to wash them before eating them. The bacteria clinging to the fruit or vegetable's surface can infect your cutting board and work their way into the flesh, even if you're not eating the skin or peel. Although the possibilities are low, it's best to be safe and careful. Washing, on the other hand, only removes dirt, which is never nice to eat. Most fruits and vegetables benefit from a simple rinse under cold running water, but washing the leafy greens is a taskSeparate the leaves from the head and soak them in cold water for about five minutes to wash leafy greens. Swirl the leaves gently to release the dirt, then lift them out of the water and place them in a colander to dry.  

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Store Them Right 

Bananas, tomatoes, and potatoes should be stored in a cool, dry place rather than in the refrigerator.  Mushrooms should be stored in a cold, dry area and only washed before use. Store eggplant in a cool place and use it within a few days of purchase. Remove potatoes from the fridge and store them in a cool, dry place with plenty of ventilation. 

Refrigerate your apples. At room temperature, they soften ten times quicker. The majority of fruits and vegetables can be kept in the fridge. A crisper drawer in your refrigerator helps keep your produce fresher for longer by protecting it and keeping the moisture in. Refrigerate carrots and peel them when ready to use.  

Garlic and onions should be kept in a well-ventilated location at room temperature or below. Fruits like, mangoes, plums, peaches, and pears can be ripened in a brown paper bag at room temperature before being refrigerated for longer storage. Allow the sweetness to spread throughout the pineapple by storing it upside down at room temperature or in the fridge for a day or two. 

Choosing whether to keep your fruits and vegetables in the fridge or not is only half the story. No matter where they end up, some fruits and vegetables should be preserved separately. Ethylene gas, a natural gas produced by some fruits, can hasten the ripening of some fruits and vegetables, but not others. This isn't always a bad thing. However, you don't always want your fruits and vegetables to ripen quickly because they may spoil before you can consume them. Keeping high-ethylene gas-emitting fruits separate from other produce is a solid rule of thumb. Apples, stone fruits, pears, bananas, and tomatoes are among the worst offenders, with delicate leafy greens being particularly vulnerable. 

Do you know, onions also give out Sulphur gas, which causes potatoes to deteriorate faster. Separating the two can help potatoes last longer.