Produce Storage

As produce ripens, it gives off ethylene gas causing other produce it comes in contact with to ripen, spot, and spoil more quickly. In the kitchen, its best to keep produce separated as much as possible. Especially your tomatoes, peaches, and bananas; all of which should not be refrigerated before ripening. Quickly ripening and spoiling produce leaves you throwing your dollars in the trash leading you away from purchasing fresh produce. Avoid the canned, and frozen produce with these guidelines. Also, it's best to have a plan for what you're taking home from the market and stick to it!

Fresh produce is the best way to cook and consume, but you must store it properly. Use this infographic as a guide to maximizing produce shelf life. Parsley and cilantro respond well to moisture. However, fresh thyme and oregano do not. Keep those herbs dry when refrigerating. Fresh paper towels in a breathable plastic bag are a great practice for keeping sensitive herbs dry. Also, with fresh herbs, purchase them with a purpose for immediate use!

Han, Emily (2010 October, 21) Food Science: Ethelyne. Retrieved from thekitchn.com