Potatoes should be kept separate from other vegetables and fruits that release a high amount of ethylene gas, including apples, avocados, pears, and apricots.
Sure, spuds and bulbs are tasty when combined together in meals. But they should actually be stored far away from one another. Why? Your onions produce and emit ethylene gas, which speeds up the ripening process and can cause nearby potatoes to rot and spoil more quickly.
The storage guidelines for potatoes, onions, and garlic are similar in that they all can be stored in a cool, dry, dark and ventilated area, however, potatoes should not be stored with onions because they emit ethylene gas which speeds ripening and hastens potatoes to sprout and spoil.
Instead use burlap sacks or breathable containers like paper bags, cardboard boxes, baskets and bowls to allow for air flow. Don't freeze raw potatoes.
Potatoes are best kept around 45 to 50 degrees, which means they shouldn't be stored in the fridge or freezer. The best place to store them for maximum shelf life is a cool basement or garage—as long as it's dry.
Here are a few simple ideas for saving the lives of these delicious foods: Separate lives: A simple mistake that is often made is throwing all of your produce into one drawer. Don't store potatoes and onions together.
The thing about tomatoes is that they are moderate ethylene producers. So, instead of storing them with ethylene-sensitive foods, store your tomatoes with other ethylene-producers. Keep them away from all members of the cabbage family, spinach, okra, pepper and sweet potatoes.
1. Keep Them Out of the Sunlight (but Not Out of Sight). Don't store potatoes out in the open on the countertop. Keep them in a drawer, in a basket, in a closet, in a paper bag, or in a bamboo vegetable steamer—anywhere that's dark—and they should last for one to 2 weeks.
I'd also suggest: no plastic, no onions or apples (as they both emit a gas that hastens sprouting and spoilage in potatoes), not touching other potatoes, and don't wash them until you're going to use them.
Storing potatoes the right way requires proper ventilation. Ziata recommends open containers (like open paper bags, baskets, and sacks), as these options will prevent excess moisture from accumulating. "Avoid airtight containers and sealed plastic bags, and never wash your potatoes before storing," she says.
Storing onions and potatoes together will hasten the ripening process on the potatoes, leading them to grow eyes and sometimes roots." This goes for garlic, as well, despite the fact that potatoes, onions, and garlic should all be housed in a cool dark place.
What you don't want is to have your potatoes and onions in close proximity, as gases from the onions can hasten sprouting in potatoes. Kept in the dark: Davison says your potatoes should be stored inside a paper bag in a cool, dark, dry place. And as mentioned above, away from onions and their sprout-encouraging gases.
Because they don't release much ethylene gas, you can store root vegetables next to more gas-sensitive produce like leafy greens, cabbages, broccoli, and cauliflower. Ginger is especially hardy and can handle a decent amount of abuse.
Never store potatoes with fruit, onions, or garlic. Fresh fruit can give off ethylene gas, a natural substance that causes the fruit to ripen.
The Short Answer: Don't Refrigerate Tomatoes
The standard rule is to keep tomatoes out of the refrigerator. It all comes down to science: Tomatoes contain an enzyme that reacts to cold temperatures, causing the cell membranes to break down and leaving you with a piece of fruit that's mushy and mealy.
Ripe tomatoes should still be kept at on your counter, uncovered, if you are going to enjoy the tomato in the next day or two. But any longer than that – the recommendation is to refrigerate. A so-so tomato is much better than a rotten, moldy tomato. Refrigeration will slow down the decay.
Carrots. First, trim off any green tops; they draw out moisture and cause carrots to go limp pretty quickly. Trimmed, unpeeled carrots can be refrigerated in an unsealed zip-top bag in the crisper drawer for about two weeks.
Ideally, onions should be stored in a cool, dark place between 45 and 55 degrees F. Whole, raw onions will last two to three months when stored in a cool, dry place. Places that provide these conditions may include your cellar, pantry, unheated basement, or garage.
Veggies like potatoes and onions stay freshest in a cool, dark place, so keep them stored in the cabinet. Stock up on glass and plastic containers for your dry ingredients.
Ideally, keep potatoes in a basket or on an open shelf in a dry, dark space. If you've not got anywhere suitable to store them, you're best off only buying them in small quantities. Always take the potatoes out of the plastic bag and transfer them to a fabric bag before storing them in your kitchen cupboard.
Harvested potatoes should be stored in these sacks and be kept in a cool,dark, frost free area. Hessian sacks, such as these, allow your potatoes to breathe and avoid sweating. You must keep your harvested potatoes out of the light to avoid them turning green and inedible.