Q: Why does produce storage even matter?
A: Because fruits and veggies are still alive even after harvest, they’re breathing, ripening, and changing. Storing them right keeps them fresh, tasty, and nutritious. Do it wrong? Hello, sad spinach and rock-hard avocados.
Q: How should I store my fruits and vegetables?
Item | Store | Special Tip |
Apples | Room Temp (Ideal Temp: 0°–4°C); fridge for long-term | Keep away from bananas or other ethylene-producing fruits. Ripen faster around them. Fridge is best for longer storage—use a bag with holes or a damp paper towel. |
Avocados | (Unripe) Room Temp → (Ripe) Fridge (15°–20°C to ripen, then 5°–12°C) | Refrigerate once ripe. Wrap tightly in plastic or use an airtight container. |
Bananas | Room Temp (Ideal Temp: 13°–14°C) | Chill damages them. Keep away from ethylene-sensitive foods like apples or avocados. |
Berries | Fridge (Ideal Temp: 0°–2°C) | Don’t wash until ready to eat. Store unwashed in a closed container, partially open for airflow. |
Broccoli | Fridge (Ideal Temp: 0°C) | Wrap in damp paper towels in an open plastic bag. Don’t wash before storing—it adds moisture and speeds spoilage. |
Cucumbers | Cool part of the fridge (Ideal Temp: 10°–12°C) | Store in crisper drawer, away from ethylene-producing fruits. Don’t store wet or in sealed plastic—can get slimy. |
Leafy Greens | Fridge’s crisper drawer (Ideal Temp: 0°–2°C) | Wrap in a damp paper towel and place in a breathable bag. Avoid airtight containers. Keep away from ethylene-producing fruits to prevent wilting. |
Potatoes | Cool, dark, well-ventilated place that's not the fridge (Ideal Temp: 7°–10°C) | Refrigeration turns starch into sugar. Keep away from onions to avoid sprouting. |
Tomatoes | Room Temp (Ideal Temp: 10°–13°C) | Don’t refrigerate—ruins flavor and texture. |
Q: What’s ethylene, and why should I care?
A: Ethylene is a natural gas that some fruits release to speed up ripening. Good for some; bad for others.
Ethylene producers: Apples, bananas, avocados, peaches, pears, tomatoes, plums, cantaloupe
Ethylene-sensitive: Leafy greens, broccoli, cucumbers, carrots, peppers, berries
Pro-Tip: Keep ethylene-producers away from sensitive items unless you're trying to speed up ripening.
Q: Can moldy fruit still be eaten?
A: Depends on the fruit.
Soft fruits (strawberries, raspberries): Toss the whole container, mold can spread invisibly.
Firm fruits (apples, carrots): Cut at least 1 inch around and under the moldy spot!
Pro-Tip: When it doubt, toss it out.
Q: How do fridge crisper drawers work, and how should I use them?
A: Great question! Your crisper drawers aren't just drawers; they’re tiny climate zones!
High humidity setting: Best for ethylene-sensitive produce like leafy greens, herbs, and broccoli. This setting traps moisture and gas inside, keeping things fresh and slowing dehydration.
Low humidity setting: Best for ethylene-producing fruits like apples, peaches, and avocados. It vents ethylene gas out of the drawer, helping prevent over-ripening and spoilage.
Pro-Tip: Group your produce by sensitivity and gas output, and set your drawers accordingly.
Still have questions?
We’re happy to help!
📩 Email: [email protected]
💬 Chat: Reach out to Support through the chat on our site
📞 Phone: +1 833-870-3524 ext. 2
We’ve got answers, tips, and all the produce love you need. 🍎🥬🍌