7. KEEP FRUIT AND VEGETABLES APART
Fruits – particularly bananas, apples and avocados – emit ethylene as they ripen, which a lot of vegetables are sensitive to. Be particularly careful about storing leafy greens separately, as they spoil quickly. Onions and potatoes should also be kept apart as each speeds up the other rotting – and always use, or throw out, damaged produce straight away.
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8. REFRIGERATOR RULES
Green vegetables tend to like a bit of humidity, so keeping them in plastic (which can be washed and reused) is a good idea. A bit of air circulation is good, so don’t make the bags airtight (some people like to punch holes in them) and don’t pack the drawers too tightly. Mushrooms do well in a brown paper bag, while herbs and asparagus can be kept upright, standing in a glass of water.
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9. ROOM TEMPERATURE RULES
Some vegetables don’t like it cold. Potatoes, onions, garlic, shallots, sweet potatoes and squash all do far better stored in a cool, dark place. Tomatoes (OK, technically a fruit) should be ripened at room temperature, then you can keep them in the fridge.
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