How to Keep Produce Fresh Longer
By alexar
Why do fruits and vegetables go bad so quickly? In a word, ethylene. As most vegetables and fruits ripen, they generate ethylene gas within their tissues and release it into the surrounding atmosphere.
Ethylene gas is an odorless gas that exists in nature and is largely produced by plants and plant products (i.e. flowers, fruits & veggies). Simply organizing your fridge and rethinking the way you store produce can make an impact on your grocery bill. If broccoli, which is a very low ethylene producer is stored with apples, it will decay faster even at low temperature (your fridge).
As far as our produce is concerned, we should really pay attention to the “biggest ethylene gas producers” and the “ethylene sensitive” items like lettuce, asparagus, pears etc. Do not assume that the biggest producers of ethylene gas are unaffected by it (Does a “Dutch oven” ring a bell?) Here is a short list of some common fruits and vegetables that produce ethylene gas and their sensitivity level.
Ethylene Sensitivity Chart
Perishables
| Ethylene Production
| Ethylene Sensitivity
| H=High L=Low M=Medium VH=Very High
|
|---|---|---|---|
Apples
| VH
| H
| |
Apricots
| VH
| H
| |
Pears
| H
| H
| |
Avocados
| H
| H
| |
Bananas
| M
| H
| |
Broccoli
| VL
| VH (yellowing)
| |
Asparagus
| VL
| M (toughness)
| |
Celery
| VL
| M
| |
Lettuce
| VL
| H
| |
Lemons
| VL
| M (mold)
| |
Spinach
| VL
| H
| |
Potatoes
| VL
| M (sprouting)
| |
Be smart and segregate your veggies and your food will last longer. If produce is ripe, keep it away from ethylene to maintain freshness. Know what you should store in a fridge or counter top.
Did you know there is also man-made ethylene? The food and floral industry depends on it to spread availability over strong and weak demand, maintaining a higher supply and stabilizing cost.
