Everything should be in order – in storing things in the closet, supplies on the shelf and food in the refrigerator.
If we are talking about order in the refrigerator, then you need to pay attention to what fruits and vegetables you have stored nearby. Their shelf life depends on this.
Fruits
Apples, bananas, avocados are known sources of ethylene. Near them, unripe vegetables and fruits ripen quickly.
It is better to store apples separately - then they will last up to six weeks in the refrigerator without wilting or spoiling other supplies.
It is recommended to wrap the banana stems in film before placing them in the refrigerator.
Avocados should also be kept away from other foods. The riper the fruit, the more actively it emits ethylene.
Stone fruits, such as plums and peaches, also need to be kept away from each other.
Vegetables
Cabbage, particularly broccoli, cauliflower and Brussels sprouts, should be kept away from sources of ethylene or their leaves will turn yellow.
Carrots will last quite a long time in the refrigerator if there are no ethylene sources nearby. This can cause them to become bitter.
Tomatoes should also be stored separately from all other fruits and vegetables. Like avocados, they begin to release ethylene as they ripen.
If you put cucumbers or other vegetables from the pumpkin family next to them, the green vegetables will quickly turn yellow and spoil.
All fresh greens, including leafy ones, lose their color, taste and wither under the influence of the mentioned gas.
Strawberry
Only unripe strawberries can be stored next to other products. Ripe strawberries do not last long and also contribute to the spoilage of other vegetables and fruits.
Earlier we told you why experienced housewives store bay leaves in flour .
