05 November 2010

Keep them apart

Ethylene is a natural gas emitted by fruits and vegetables and aids in the ripening process.  It can also lead to spoilage too. Fruits generally give off more ethylene than vegetables, which are more sensitive to it.

Ethylene producing fruits and vegetables are apricots, avocadoes, bananas, cantaloupes, honeydew melons, kiwi fruit, mangoes, nectarines, peaches, pawpaw, pears, plums and tomatoes.

Ethylene sensitive fruits and vegetables are apples, asparagus, broccoli, carrots, cucumbers, egg plant, green beans, lettuce and other salad greens, potatoes, zucchini and watermelons.

Store your fruits and vegetables in separate crisper drawers or veggie containers to keep them fresher longer.

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