Our guide to separating produce

includes info on keeping produce fresh via separation

Knowing how and why to store your foods is a foundational skill that helps to fully understand food ingredients for the purpose of cooking and keeping.

In the case of storing produce, ethylene emission is a main consideration because it causes ripening and decay:

 

Ethylene is the name of a gas that acts as a plant hormone. All ‘higher’ plants produce ethylene (leaves, stems, roots, flowers, fruits, tubers and seeds) to stimulate and regulate cellular behavior.

Fruit ripening is one of two dozen other plant responses to ethylene, including seed germination and root growth.

It is useful to know which fruits are more prolific ethylene emitters because they will influence not only their own ripening, but anything in their gassy zone. Refrigeration does not stop ethylene production, it reduces sensitivity to exposure.

Damaged and bruised produce will produce more ethylene, eat first.

PRODUCERS aka the gassies


All the fruits in this list rely on ethylene to finish ripening. Therefore it can be generalized that any fruit in this list should be kept separate to avoid over-ripening any sensitive neighbors.

Take away: if you remember any of these lists, this one is the most useful because these fruits are the ones to keep away from neighbors.

Heavy ethylene producers are ALSO very sensitive to ethylene because they need it to ripen.

Nectarines are the exception, while they produce it, they are not sensitive to ethylene.

  • Apples

  • Apricots

  • Avocados (ripe)

  • Asian pears

  • Bananas/plantains

  • Cantaloupe

  • Cherimoya

  • Honeydew

  • Kiwifruit

  • Mangoes

  • Nectarines

  • Papaya

  • Passion Fruit

  • Peaches

  • Pears

  • Plums

  • Quince

  • Tomatoes (mature green)

NOT SENSITIVE


All the fruits and veggies in this list are not very susceptible to ethylene in the atmosphere. Most do not ripen past being harvested, with a couple exceptions (bananas, tomatoes).

Take away: these fruits and veggies may be kept near PRODUCERS without adverse effects.

  • Artichokes (sweet & Jerusalem)

  • Bananas (ripe)

  • Blackberries

  • Blueberries

  • Cherries

  • Chicory

  • Coconuts

  • Corn (sweet)

  • Cranberries

  • Endive

  • Escarole

  • Figs

  • Garlic

  • Ginger root

  • Grapefruit

  • Kohlrabi

  • Lemons

  • Limes

  • Lychees

  • Nectarines

  • Onions

  • Oranges

  • Peppers (sweet)

  • Pineapples

  • Pomegranates

  • Raspberries

  • Rhubarb

  • Strawberries

  • Tangerines

  • Tomatoes (ripe)

  • Yucca

SENSITIVE


Anything in this list should be kept separate from anything in the PRODUCER list.

You may notice some repeat items, that is because some sensitive produce also produces a lot of ethylene i.e. Apples, apricots, avocados, quince, kiwifruit, pears, peaches, plums

Take away: items in this list will ripen/degrade quickly in proximity to ethylene producers.

  • Apples

  • Apricots

  • Asparagus

  • Avocados

  • Bananas (green)

  • Beets

  • Bok Choy

  • Broccoli

  • Brussels sprouts

  • Cabbage

  • Cauliflower

  • Cantaloupe

  • Carrots (causes bitterness)

  • Celery

  • Chard

  • Cherimoya

  • Collard Greens

  • Cucumber

  • Eggplant

  • Fresh herbs

  • Grapes (causes mold)

  • Green beans

  • Green onions

  • Guava

  • Honeydew

  • Kiwifruit

  • Leeks

  • Lettuce

  • Mangos

  • Melons (crenshaw, persian)

  • Mushrooms

  • Mustard greens

  • Okra

  • Papaya

  • Parsnips

  • Peaches

  • Pears

  • Peas

  • Peppers (hot)

  • Persimmons

  • Plums

  • Potatoes (sweet and non)

  • Pumpkins

  • Quince

  • Radish

  • Rutabaga

  • Spinach

  • Sprouts

  • Squash (summer and winter)

  • Tomatoes (mature green)

  • Turnips

  • Watermelon

Odors released by some produce can be absorbed by other foods, creating off flavors.

To prevent this, refer to this chart and store these foods separately:

 

Apples // cabbage, carrots, celery, figs, onions, meat, eggs, dairy products

Avocados // pineapples

Carrots // celery

Onions (dry) // apples, celery, pears

Onions (green) // grapes, mushrooms

Pears // cabbage, carrots, celery, onions, potatoes

Potatoes // apples, pears

Green peppers // pineapples

Citrus // meat, eggs, dairy products

References

  1. The Engineering Toolbox. accessed 10/05/21: https://www.engineeringtoolbox.com/fruits-vegetables-storage-conditions-d_710.html

  2. My Kitchen Garden. accessed 10/05/21: https://www.mykitchengarden.info/2016/10/fruits-vegetables-producing-ethylene-or-sensitive.html

  3. USA Pears. accessed 10/05/21: https://www.marketdistrict.com/~/media/Files/MarketDistrict/DepartmentGuides/Produce.ashx?la=en

  4. Ethylene and Fruit Ripening. January 1997. Lelièvre, Jean-Marc & Latche, A. & Jones, Brian & Bouzayen, Mondher & Pech, Jean-Claude. 102. 336-360.