All fruits and vegetables are not created equal, and tossing them all into the same crisper drawer can significantly shorten the lifespan of some food items. Apples, tomatoes, potatoes, melon and peaches, among others, produce a lot of ethylene gas, a plant hormone that speeds up the ripening process. Asparagus, garlic, onion, broccoli, cauliflower, carrots, green beans, peppers and strawberries are among the produce items most sensitive to the effects of ethylene. If you must refrigerate these items, store high ethylene producers in its own drawer, and use a device like a greensaver crisper unit that absorbs the gas to make them last even longer. Potatoes, tomatoes, onions and avocados last longer at room temp.
Find out more about making your food last longer here!
(Photo courtesy of Oleg Magni)
