Separate ethylene‑producing fruits from sensitive vegetables to keep produce fresh

Fruits such as bananas, apples, pears, avocados and tomatoes release high levels of ethylene, a natural plant hormone that speeds up ripening. When stored together with ethylene‑sensitive vegetables—including cucumbers, carrots, broccoli, lettuce, spinach, kale and other leafy greens—the gas accelerates wilting, yellowing and softening, shortening shelf life.

Experts recommend keeping fruit and vegetable compartments separate in the refrigerator. Use one drawer for fruit and another for vegetables, store bananas at room temperature, and move ripe avocados to the fridge only after they have softened. Keep tomatoes away from cucumbers, and store onions and potatoes in a cool, dry, dark place rather than in the same basket. Proper organization can reduce food waste, save money and extend the freshness of produce.