I never spent much time trying to figure all of this out on my own, but it turns out that there are Ethylene-producing and Ethylene-sensitive fruits and vegetables. Some emit ethylene, a gas that can cause other produce to become spotted, soft, or mealy; while others are particularly sensitive to it. To prolong the life of those that are more sensitive, keep them away from those that emit. (There are
products available
to help - see below). Here are lists of both:
Ethylene-producing
- Apricots
- Avocados
- Bananas
- Cantaloupes
- Honeydew melons
- Kiwis
- Mangoes
- Nectarines
- Papayas
- Peaches
- Pears
- Plums
- Tomatoes
Ethylene-sensitive
- Apples
- Asparagus
- Broccoli
- Carrots
- Cucumbers
- Eggplants
- Green beans
- Lettuce and other greens
- Potatoes
- Summer squash
- Watermelons
