Ethylene Gas and Your Grocery Bill: Organize Your Fridge!
Most fruits and vegetables generate ethylene gas while they ripen. Why should you care? This gas is a very active plant hormone, and if you don't get organized, it can get busy with your vegetables and jack up your monthly grocery bill. Leafy vegetables are very sensitive to ethylene, even in very low quantities. Lettuce, for example, begins to decay when exposed to ethylene gas at low temperatures, i.e. even in your refrigerator! Products sensitive to ethylene gas, such as broccoli and bananas, will spoil quickly if stored in the same areas as avocados, melons, and apples, which are ethylene producers. So if you want to be smart; get segregating! Keep your veggies apart and make your food last longer.
These Create Ethylene Gas:
Apples, apricots, avocados, ripening bananas, blueberries, cantaloupe, citrus fruit (not grapefruit), cranberries, figs, guavas, grapes, green onions, honeydew, ripe kiwi fruit, mangoes, melons, mushrooms, nectarines, okra, papayas, passion fruit, peaches, pears, peppers, persimmons, pineapple, plantains, plums, prunes, quinces, tomatoes and watermelon.
These Become Damaged by Ethylene Gas:
Asparagus, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, chard, cucumbers, cut flowers, eggplant, endive, escarole, florist greens, green beans, kale, kiwi fruit, leafy greens, lettuce, parsley, peas, peppers, potatoes, potted plants, romaine lettuce spinach, squash, sweet potatoes, watercress and yams.