FOOD STORAGE R E C O M M E N D AT I O N S
E T H Y L E N E
Some fruits and vegetables will produce ethylene, a gas that initiates the ripening process. Ethylene can cause premature ripening in some foods, while in others, it can actually cause damage.
To reduce unnecessary spoilage of your produce, do not store ethylene producing fruits and vegetables with those that are sensitive to it. Refer to the following lists.
ETHYLENE PRODUCING FOODS
apples | mangosteen |
apricots | nectarines |
avocados | papayas |
ripening bananas | passion fruit |
cantaloupe | peaches |
cherimoyas | pears |
figs | persimmons |
guavas | plantains |
honeydew | plums |
kiwifruit | prunes |
mamey sapote | quince |
mangoes | tomatoes |
ETHYLENE SENSITIVE FOODS
unripe bananas | leafy greens |
green beans | lettuce |
belgian endive | okra |
broccoli | parsley |
brussels sprouts | peas |
cabbage | peppers |
carrots | spinach |
cauliflower | squash |
chard | sweet potatoes |
cucumbers | watercress |
eggplant | watermelon |
unripe kiwifruit |
|
NOTE: Do not store ethylene producing foods with ethylene sensitive foods.
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