: Never store ethylene producers (like apples or bananas) with ethylene-sensitive crops (like leafy greens or carrots), as this gas accelerates unwanted ripening and decay.
Based on guides from organizations like the Vermont Foodbank , here is how to store common items: 3543mp4
: Avocados, bananas, melons, and tomatoes should ripen on the counter at room temperature before being moved to the fridge (except bananas). Traceability and Standards : Never store ethylene producers (like apples or
: Potatoes and onions should be stored in a cool, dark place but separately from each other to prevent sprouting. 3543mp4
: Store in the refrigerator. Soft herbs (cilantro, parsley) should be kept upright in water with a plastic bag over the top.