An irregular setting of fruit and vegetables is catastrophic – this means a waste of money.
If these foods are not properly stored, they break down quickly and rot.
We all know that apples have to be kept separate from other fruits because they are sensitive and that a rotten apple can “infect” the entire basket or bag, writes hr.n1.
It is interesting that ripe apple can destroy a “hill” with watermelons if stored in the same place. However, the apple is not the only one that damages the other fruits.
In this “dangerous” group are pears, apricots, peaches, plums, bananas, kiwi, and mango.
All of these fruits emit a high concentration of ethylene and thus affect color and liquidity, and in the end also in the quality of the fruits in their vicinity.
As for vegetables, sensitive to ethylene are potatoes, peas, green salads, carrots, and broccoli.
Potato is very sensitive, so it should be kept in a cool, dark place, away from “harmful” fruits and vegetables, but also to prevent its germination.
As for decay, the most resistant fruits are turkey and blueberries.
Or is the fridge that hates tomatoes?
A freshly picked garden tomato is undeniably delicious, but too much time in the fridge can make it mushy and bland-tasting.
According to tomatoes can be stored in the fridge for two or three days but once you cut into it any unused tomato or any fruit and veggie should be placed back in the fridge to slow down the growth of harmful bacteria.
But tomatoes kept at room temperature have more flavor. So, if you can, store them on the countertop. See the other foods you’re spoiling by putting them in the fridge.