Separate fruit and vegetables in storage

Separate ethylene producing items from ethylene sensitive items for storage. In general, fruits give off more ethylene than vegetables and vegetables are more sensitive to the harmful effects of ethylene. Separate and unique storing locations for each group of ethylene affected fresh produce is always best.

Alternatively, you may find that a delivered tray of Avocados is too hard for use in customer meals. You may want to take advantage of ethylene generation & sensitivity between fruits and vegetables and place your unripened avocados amongst your delivery of bananas or apples in order to see them mature faster.

For a greater understanding of some common fruits and vegetables and their relationship with ethylene, here is a chart to help guide you;

Ethylene Producing Fruits & Vegetables

Fruits & Vegetables
Ethylene Emission
Ethylene Sensitivity

Apples
High
Yes

Apricots
High
Yes

Avocados (ripe)
High
Yes

Avocados (unripe)
Low
Yes, Very

Bananas (green)
Low
Yes

Bananas (ripe)
Medium
No

Bananas (ripe)
Medium
No

Blackberries
Very Low
No

Blueberries
Very Low
No

Cantaloupe
Medium
Yes

Cherries
Very Low
No

Cucumbers
Very Low
Yes

Endive
No
No

Figs
Low
No

Grapefruit
Very Low
No

Grapes
Very Low
Yes

Guavas
Medium
Yes

Kiwi (ripe)
High
Yes

Kiwi (unripe)
Low
Yes, Very

Lemons
Very Low
No

Limes
Very Low
No

Lychees
Very Low
No

Mangoes
Medium
Yes

Melons, Honey Dew
Medium
Yes

Nectarines
High
No

Okra
Very Low
Yes

Oranges
Very Low
No

Papayas
Medium
Yes

Peaches
High
Yes

Pears
High
Yes

Pineapples
Very Low
No

Plums
High
Yes

Prunes
High
Yes

Quinces
High
Yes

Raspberries
Very Low
No

Strawberries
Very Low
No

Tangerines
Very Low
No

Tomatoes (green)
Low
No

Tomatoes (ripe)
Medium
No




NO Ethylene Emission, Not Sensitive

Fruits & Vegetables
Ethylene Emission
Ethylene Sensitivity

Artichoke Sweet
No
No

Cherries
No
No

Chicory
No
No

Coconuts
No
No

Corn
No
No

Corn
No
No

Cranberries
No
No

Garlic
No
No

Ginger
No
No

Kohlrabi
No
No

Onions
No
No

Peppers sweet
No
No

Pomegranates
No
No

Rhubarb
No
No




Ethylene Sensitive Fruits and Vegetables

Fruits & Vegetables
Ethylene Emission
Ethylene Sensitivity

Asparagus
No
Yes

Avocados (ripe)
High
Yes

Avocados (unripe)
Low
Yes, Very

Bananas (green)
Low
Yes

Basil
No
Yes

Beets
No
Yes

Bok Choy
No
Yes

Broccoli
No
Yes

Brussels Sprouts
No
Yes

Cabbage
No
Yes

Cantaloupe
Medium
Yes

Carrots
No
Yes

Cauliflower
No
Yes

Celery
No
Yes

Cucumbers
No
Yes

Cucumbers
Very Low
Yes

Eggplant
No
Yes

Grapes
Very Low
Yes

Green Beans
No
Yes

Green Peas
No
Yes

Guavas
Medium
Yes

Herbs
No
Yes

Kiwi (ripe)
High
Yes

Kiwi (unripe)
Low
Yes, Very

Leeks
No
Yes

Lettuce
No
Yes

Mangoes
Medium
Yes

Honey Dew
Medium
Yes

Mushrooms
No
Yes

Okra
Very Low
Yes

Papayas
Medium
Yes

Parsnips
No
Yes

Peaches
High
Yes

Pears
High
Yes

Peppers (hot)
No
Yes

Persimmons
No
Yes, Very

Plums
High
Yes

Prunes
High
Yes

Potatoes
No
Yes

Pumpkins
No
Yes

Quinces
No
Yes

Radishes
No
Yes

Rutabagas
No
Yes

Salad Mixes
No
Yes

Sprouts
No
Yes

Squashes (summer)
No
Yes

Squashes (winter)
No
Yes

Sweet Potatoes
No
Yes

Tomatoes (green)
No
Yes

Turnips
No
Yes

Watermelon
No
Yes, Very

Decayed or damaged produce will produce much higher levels of ethylene than normal. In addition, mould and fungal spores can easily transfer from one piece to another. The purpose of taking the time to store your produce well is the primary factor that will help prevent these issues AND wastage. It's always a good idea to use up all your produce either fresh or cook and freeze meals/items where needed and possible too.

Use sealed containers or plastic bags

Most fresh produce requires humidity levels of 80-95% for best storage results but your refrigerator humidity level is only about 65%. So keep your produce in plastic bags to stop them from dehydrating (no paper towels necessary), particularly products like herbs and leafy greens and others that do not have an outer skin of their own. In regards to plastic bags, some may not view them as ideal yet they are very effective and when at cold temps do not off-gas VOCs (volatile organic compounds).

Don’t soak away nutrients

Soaking risks leaching nutrients so you should avoid soaking fruits and vegetables in water for too long. Water-soluble vitamins and minerals (e.g. Vitamin C) can leach into the water and diminish the nutrient value when you eat them.

Remove Excess Moisture

Vegetables need a certain amount of moisture to remain fresh as long as possible. However, too much moisture can shorten the storage of vegetables, especially lettuce, endive, spinach leaves and other salad leaves. Brown spots may develop with excess moisture. It is really, really helpful for storing these leaves successfully if lettuce etc. is picked from its heart or stalks, briefly washed in pure water then well spun in a salad spinner or well-drained before storing in a plastic bag or container. Some storage containers feature a special drainage device to raise the lettuce off the bottom and keep it from sitting in accumulated moisture. The bottom line is, delicate leaf vegetables like to be picked, washed and taken for a spin before being put into storage, in order to be both clean and rid of excess moisture that can degrade their leaf quality quickly.

Not all produce needs the fridge

Garlic, potatoes and onions for example should be stored in a cool dry place in the cupboard or pantry. Keeping potatoes this way avoids `greening' and sprouting; remove from plastic bags and place in a strong paper bag, box or in a wire or plastic bin.

Tomatoes should be ripened at room temperature, away from direct sunlight. They ripen best in mildly warm temperatures, will be tastier and retain their nutrients (& develop more as they ripen naturally) if stored at room temperature away from direct sunlight. When fully ripe, especially in hot weather, they may be stored in the refrigerator for several days. However, they will gradually lose flavour and some soft areas may develop in the flesh.

Avoid root shrivel

By removing leafy tops from carrots, kohlrabi, parsnips, turnips and beetroot, their storage life can be extended to many weeks or even several months in the refrigerator.

Skin is nutrient-packed

Many nutrients are concentrated just beneath the skin of vegetables and fruit. Avoid peeling them when you can. Even if you don't eat the skin, try to leave it on as the fruit or vegetable cooks to preserve nutrients. While some kitchens like to mass prep fruits and vegetables in advance for fresh juices and salads, there is absolutely no real need to peel carrots, beets, potatoes or Jerusalem artichokes in mass unless you plan to use them soon after.

Hold off chopping until ready to eat

Cutting or chopping foods high in Vitamin C releases an enzyme that can destroy the vitamin, plus they oxidize in the air. It's best to leave fruit and vegetables whole until you're ready to eat or cook them.

Fresh cuts

When fresh produce is cut, enzymes will cause darkening on the cut surface due to the increased presence of oxygen (i.e. they oxidise). It is best to keep cut produce tightly wrapped and to eat them as soon as possible. Some things that brown very quickly can be soaked briefly in water with a tablespoon of lemon juice just before cooking/eating.

Image of kitchen worker grabbing vegetables from storeroom

Fresh Produce Storage