If freshly bought bananas, melons, or greens rot quickly in your kitchen, you’re probably storing your produce incorrectly.
Some fruits (and a few vegetables) emit a gas called ethylene, which breaks down chlorophyll, the chemical that keeps plants green and helps them make energy.
Some fruits and vegetables make lots of ethylene, some wither in its presence, and some are unaffected.
Here’s where to store produce to prevent rot and decay.
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If you’ve ever bought bananas, avocados, apples, or greens only to find them rotting the next day, take note: You could be storing the wrong fruits and veggies together.
Many fruits produce a barely detectable chemical called ethylene as they ripen. Too much ethylene can lead to a loss of chlorophyll, the pigment that makes plants (and their bounty) green and allows them to convert light into energy. When chlorophyll breaks down, leafy greens turn yellow or brown.See the rest of the story at Business Insider
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