Good Lifestyle

Although it can feel like a common practice of storing fruits and vegetables in the currency drawer of your refrigerator or in this bowl of fruit on the counter, it can do this to make your food from the beginning. This may seem to be the coolestStore your productsBut each culture does not look like. There are actually foods that you should never do not store near the other thanks to ethylene, which can really ruin other foods around him!

Ethylene is a gas hormone emitted with special fruits and vegetables during maturation. According toInternational Association of Plant Growth Substances, ethylene is produced in all upper plants and generally varies on the type of fabric. That's why you usually see fruit as ethylene producers compared to vegetables because they bloom on trees above the ground.

This is why it is essential to store ethylene-producing crops far from ethylene-sensitive crops. The best way to do so is to designate ethylene producers in fruit bowls on the counter and ethylene-sensitive foods in the refrigerator. However, this may not always be the case, especially in terms of potatoes and onions (which, yes, should never be stored together). Even sometimesfreezing of food is the best option!

TheSecurity and Inspection Service of the United States of Agriculture (USDA)In parallel with the Cornell University and the Food Marketing Institute, created an online guide for consumers to easily search for the appropriate storage time for each item, what we have listed below. With data from thePostharvest Center at the University of CaliforniaWe have been able to determine how this gas specifically affects the products listed here, both ethylene producers and ethylene-sensitive crops.

See the 20 foods you should never store near the other. Keeping these foods separate from each other (ethylene producers away from ethylene-sensitive foods) can help your products last longer.

Foods Ethylene Producers

Ethylene may seem scary, but do not worry, it's completely natural. It is a gas that helps mature fruits or vegetables in this perfect and juicy product we all know and that we all love. Here are some of the most common ethylene producers.

Apples are probably one of the most common ethylene producers, so keep them away from your other products! However, what is interesting for apples is how ethylene affects it according to the harvest of the apple. If the apple has been picked before reaching a top of the harvest, ethylene can cause the applescald, which rotates brown skin. Apples last three weeks in the pantry, 4 to 6 weeks in the refrigerator, or 8 months in the freezer. So, if you buy apples, it may be better to store them in a bowl in the center of your table, alone. It's safer this way!

Lawyers Do not die on the tree, that's whyChoose the perfect lawyer is a pretty difficult test. The production of ethylene occurs once the lawyer is picked from the tree and increase as the lawyer continues to mature. A lawyer is ripe when he feels tender and the color of the skin is darkened. They usually only last 3 or 4 days in the refrigerator.

Ethylene in the banana is released from the stem, so that you cankeep fresh bananas By wrapping the stems with a plastic film. Since ethylene production occurs quickly, it is important that bananas have little exposure to carbon dioxide in order to delay ethylene to relax. In order to keep ripening bananas during transport, special boxes or maturation halls are used. Once the bananas struck your preference in maturity, they will last 3 days in the refrigerator. Bananas also have 2 to 3 months of the freezer.

Surprisingly, some melons (such as dew honey) actually produce ethylene, unlike other melons (such as cantaloupe) that are sensitive to that. The dew honey will mature more slowly pre-cut, but the production of ethylene increases once the cup. It seems shocking that these two fruits are usually served together, right?

Melons can be ripe in the pantry for seven days. You will know if it is mature if the fruit is tender. The melons will last 2 weeks in the refrigerator, but if you open the melon, it will last only 2 to 4 days. It can remain frozen for 1 month.

While the production of ethylene for amango is smaller than other fruits, he will still mature gas. Mango can stay in the pantry for 3 to 5 days or up to a week in the refrigerator. You can store them in the freezer for 6 to 8 months.

Similar to mangos, pears will mature faster when exposed to warmer temperatures, but at a much faster pace. If you want the maturation of a pear extends over a longer period, put the pear in a colder environment will reduce the production of ethylene. The pears can last 1 to 2 days once they are ripe in the pantry. They will last 3 to 5 days in the refrigerator, or 2 months in the freezer.

The production of ethylene for these two fruits is very similar. When a fishing or a plum is filthy, ethylene production is very small. However, when the fruits continue to obtain ripe ethylene production spikes. Fisheries and plums have the same shelf life as a pear: 1 to 2 days Once ripe in the pantry, 3 to 5 days in the refrigerator, or 2 months in the freezer. So, if you are looking to mature a fishing for one of theseFishing recipes, letting him out for a day or two may be the fastest way to make him ripen. Just do not store it close to anything else!

RELATED: Easy, healthy,Recipe ideas of 350 calories You can do at home.

Compared to other ethylene producers,potatoes (At the same time regular and sweet) release a very small amount of ethylene. The rate of ethylene will increase if the potatoes are slipped, injured or start to decompose. Potatoes have a long shelf life. They can last in the pantry for 1 to 2 months, which is actually longer than their life of 1 to 2 weeks in the refrigerator. It is actually recommended to store potatoes in a pantry at room temperature. You can freeze the potatoes for 10 to 12 months, but only if they are already cooked.

Unlike other ethylene producers, who tend to mature once on the tree, strawberries are usually picked when they are entirely ripen. Store outside the refrigerator would not be the best practice for adequate strawberry storage. Instead, remove the strawberries from ethylene growers and place them in the refrigerator where ethylene production is muffled. Nevertheless, it may always be wise to prevent them from removing ethylene sensitive objects away. The strawberries will last 2 to 3 days in the refrigerator and up to 8 to 12 months in the freezer.

Since ethylene production for tomatoes arrives at a moderate rate, tomatoes can be stored in the basket up to 7 days once they are ripe. However, since ethylene exposure can harm many negative vegetables, it is strongly recommended to store tomatoes like other "fruits" ethylene producers-in a basket by themselves. Surprisingly, the USDA does not recommend storing them in the refrigerator because it can affect the flavor, then do not even worry about putting them in the refrigerator door with these other vegetables. If you wish, tomatoes can be in the freezer for 2 months.

Ethylene-sensitive foods

Some ethylene-sensitive crops can also produce a very small amount of ethylene during maturation, it is not important enough to make a difference for this plant. This is why it is important to keep ethylene-sensitive foods away from ethylene producers; It will ripen them faster. Here's what to get away from fruit bowl.

Ethylene accelerates the lignification ofasparagusAlso known as "quenching" asparagus and will even do the vegetable to yellow. Asparagus must always be stored in the refrigerator and will last 3 to 4 days. They will last a lot more time in the freezer (up to 5 months).

During broccoli exposure to ethylene producers, the shelf life is reduced by 50%. Broccoli's foil will begin to yell. When stored separately, broccoli lasts only 3 to 5 days in the refrigerator, so so close to an ethylene producer, it is a very short shelf life for this vegetable! However, broccoli lasts up to 10 to 12 months in the freezer, so freezing can be your best choice to keep this fresh vegetable.

While Brussels Sorties can produce a small percentage of ethylene compared to other green or hardwood vegetables, it is more sensitive to ethylene than anything. When exposed, Brussels Sorties will begin to yell and some of the leaves will come off. Stored separately, Brussels sprouts have a shelf life similar to Broccoli: 3 to 5 days in the refrigerator and 10 to 12 months in the freezer.

When exposed to ethylene,carrots will start developing a bitter flavor. While carrots last up to 2 to 3 weeks in the refrigerator, when exposed to ethylene, the bitter flavor will be set after two weeks. If you prefer to freeze, carrots of 10 to 12 months of the freezer of 10 to 12 months.

Similar to broccoli, cauliflower is very sensitive to ethylene. Vegetables will begin to yell and leaves will come off the stems. It is strongly recommended to store ethylene producers such as apples, melons and tomatoes. Cauliflower and broccoli have a similar shelf life with only 3 to 5 days in the refrigerator and 10 to 12 months in the freezer.

Most gourd vegetables tend to be sensitive to ethylene, including cucumbers. Cucumbers will undergo yellowing and accelerated decomposition when exposed to ethylene, especially around bananas, melons or tomatoes. Cucumbers will last 4 to 6 days in the refrigerator, but the USDA does not recommend freezing the cucumber. So, you'd better eat this cucumber quickly!

Somefresh herbs are more sensitive to ethylene compared to others. Marjoram, mint, parsley and oregano are very sensitive to ethylene. Other such as sage, thyme, basil and rosemary are not affected as much. When exposed, the herbs will begin to yell, experiment with epinasation (when the rod curves) and the leaves will start falling the stem. In the refrigerator, herbs will last 7 to 10 days. They can last 1 to 2 months in the freezer.

Although some types of leafy greens can last longer than others, most are very sensitive to ethylene. Romaine and spinach will become discolored in some spots and even feel some stains. So, if you plan to make a salad with leafy greens that mix with an ethylene producer (like apples or tomatoes), it may be wise to make fresh salad and consume the day for the best quality. In terms of correct storage, lettuce ranges from the type. Spinach can last 3 to 7 days in the refrigerator; Iceberg and Roman can last up to 1 to 2 weeks; Any ensuch lettuce, such as leafy greens, spinach or mixtures, will last 3 to 5 days after opening.

Onions have a long life of the potatoes, which is why people tend to store them together. However, since potatoes produce a small amount of ethylene, onions will begin to germinate and even push mushrooms caused by decomposition. When stored separately, onions last 1 month in the pantry, 2 months in the refrigerator and 10 to 12 months in the freezer. Because these have a longer life in the refrigerator with respect to the potato, it may be better to store your onions out there, away from your tates!

The pumpkins may seem difficult outdoors, but they are very sensitive to ethylene inside! Pumpkins, as well as all types of squash (summer and winter) will ripen rapidly when ethylene-producing crops. The pumpkins of 2 to 3 months last on the pantry, or 3 to 5 months in the refrigerator. The summer squash lasts 1 to 5 days in the pantry, from 4 to 5 days in the refrigerator, or from 10 to 12 months in the freezer. The winter squash will last to 2 to 6 weeks in the pantry, from 1 to 3 months in the refrigerator and 10 to 12 months in the freezer.