Food storage tips – fresh food
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Ethylene Gas
Ethylene is an odorless, colorless, gas produced naturally by fruit and vegetables. This gas plays an important role in accelerating the ripening process. Some fruit and vegetables produce large amounts of ethylene, while others are very sensitive to the gas. You may have noticed that when you place an apple into the fruit bowl with bananas, the bananas will ripen more quickly. This is due to the ethylene gas given off by the apple.
By separating those items that produce high levels of ethylene from those that are most sensitive, you can prevent food from spoiling too quickly. As a general rule, separating fruit and vegetables will help reduce the effects of ethylene.
Examples: |
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Food sensitive to ethylene | Foods that produce high levels of ethylene |
Avocados (unripe) | Apples |
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Brussel sprouts | Apricots |
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Broccoli | Avocados (ripe) |
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Cabbage | Cantaloupe |
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Carrots | Cherimoya (custard apple) |
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Cucumber | Passionfruit |
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Eggplant | Peaches |
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Kiwifruit | Pears |
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Lettuce | Tomatoes (ripe) |
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Persimmons |
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Quince |
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Spinach |
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Tomatoes (unripe) |
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Watermelon |
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