Have you ever noticed that sometimes your produce seems to spoil really quickly, while other times it will last for days and days? There are a couple of reasons why this happens, but their proximity to one another is a major factor!

Certain produce items emit a large amount of ethylene, a hydrocarbon gas that plants produce to help the ripening process. However, there are other crops that are highly sensitive to the gas and will spoil much faster in its presence.

Here are some common fruits and vegetables you’ll see in your local produce section that fall into each category:

Ethylene-producing

– Apples
– Apricots
– Avocados
– Bananas (ripe)
– Peaches
– Pears
– Plums
– Tomatoes

Ethylene-sensitive

– Bananas (unripe)
– Green Beans
– Broccoli
– Brussels Sprouts
– Cabbage
– Carrots
– Cauliflower
– Eggplant
– Leafy greens
– Parsley
– Peppers
– Squash
– Watercress

You may notice that, for the most part, fruits are the ethylene producers and vegetables are ethylene sensitive. This is precisely why fruits and vegetables should be stored separately, whether in the fridge or on the counter.

Get more tips of storage tips and how to make your food last longer here!