Stop Wasting Food! - Step 1 - Save the Fruits and Veggies!

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