The fruits that produce ethylene, including peaches, bananas, apples as well as honeydew melons shouldn't be kept in the same place as avocados grapes, lemons onions and other fruit and vegetables tolerant to this chemical. Additionally, it is not recommended to keep ethylene-producing fruits in the same place.
Try not to mix acidic fruits, such as grapefruits and strawberries, or sub-acidic foods such as apples, pomegranates and peaches, with sweet fruits, such as bananas and raisins for a better digestion. However, you can mix acidic with sub-acidic fruits. For a similar reason, you should not mix guavas and bananas.
Remember the old saying "one bad apple spoils the bunch?" As it turns out, that's true — apples make other fruit ripen faster, which is why they shouldn't be stored together. Bananas, mangoes, kiwis and other ethylene-producing fruits may cause early spoilage and increase food waste.
This rule about storing apples and oranges applies regardless of whether they are refrigerated or not. Don't store apples and oranges together in the same drawer in the refrigerator – make sure you store them in separate drawers or on separate shelves.
Similar to onions and potatoes, there are some fruit combinations that shouldn't be stored together. Don't store apples, bananas, stone fruit or pears with other types of fruits, including lemons. Certain fruits emit a gas as they age that can cause other fruit to ripen (and then spoil) more quickly.
Apples speed up the ripening process for strawberries
And if the two spend too much time around each other, the producers will cause the absorbers to ripen quicker than normal, which may mean that your strawberries will go bad before you've had the chance to eat them.
Potatoes, taro, sweet potatoes, and yuca (cassava, manioc) should not be refrigerated. Keep these starchy tubers in a cool, dark, airy space, loosely stacked in a bowl or bins, but not in plastic bags (or moisture will accumulate and will encourage mold and deterioration).
Yes. Many ripening fruit produce the hydrocarbon gas ethylene as they ripen, which itself triggers more ripening. Bananas are especially productive sources of the gas, and putting one that's in the process of going brown next to apples, pears or hard avocados will greatly speed up their ripening.
Avocado, apples, bananas, citrus fruits, berries, peaches, apricots, and nectarines should be stored out of the fridge. Refrigerating these fruits will result in loss of flavors and textures. However, you can refrigerate these fruits for 30 minutes prior to eating if you want a crisp bite.
Stone Fruit
Like tomatoes, putting stone fruits—think plums, peaches, and cherries—in the fridge can make their flesh go mealy. So if you want that incredible, silky, juice-dripping-down-your-chin bite, leave them out on the counter.
The first lesson to note, you shouldn't mix fruits and vegetables together because of these two digests differently. Fruits have a quicker pace of digestion and in fact, many nutritionists say that they are partially digested by the time they reach the stomach.
And to keep bananas fresh for longer don't put them into a bowl with other fruits that release lots of ethylene when they start to ripen. Think apples, melons, peaches, and kiwifruit. Keep bananas separately from other fruits and separate the bunch, too for better airflow.
Don't sweat how you store non-climacteric fruits like berries, grapes, cherries, and pomegranates—they can sit together and won't ripen any faster than usual. However, your other fruits and veggies should be separated.
Do you remember the old saying "one bad apple spoils the bunch?". It turns out it's true that apples help other fruits ripen more quickly and this is the reason they shouldn't be kept together. Kiwis, mangoes and bananas and other ethylene-producing fruit can result in early spoilage and cause food waste.
Bananas, melons (such as cantaloupe, not watermelon), apples, tomatoes and avocados are prime examples of ethylene producers, Strawn says. But it's a little more nuanced than either/or, as many ethylene producers are also sensitive to the hormone — they produce it to trigger their own ripening process.
They prefer the refrigeration. Apples keep longest when held at 31-36 degrees Fahrenheit. So, you want to keep them in the coolest part of the refrigerator. Most home refrigerators don't get that cold because the rest of your food would freeze, but the colder the better.