Storing fruits and vegetables correctly plays a major role in keeping your produce fresh and safe to eat. Most people don’t realize that how and where you store produce can speed up spoilage—or prevent it. One key reason for this is a plant hormone called ethylene gas. Certain fruits, like apples, bananas, and tomatoes, produce ethylene as they ripen. This gas triggers a ripening response in nearby produce, which can be good or bad depending on what’s stored nearby. Some vegetables, like leafy greens and carrots, are extremely sensitive to ethylene. When exposed to it, they break down quickly, losing texture, flavor, and nutritional value.
Moisture is another factor—some veggies give off humidity, which can encourage mold and rot when trapped in closed containers. Meanwhile, strong-smelling produce like onions can affect the taste and freshness of nearby fruits. Cross-contamination can also occur when storing fruits and vegetables too close, especially when one starts to rot. Science shows that even storage temperature affects how quickly produce deteriorates. Understanding the chemical and biological interactions between different types of produce is essential. Let’s dive into 19 common fruits and veggies that are better off being stored apart.
1. Apples and Leafy Greens
Apples might seem innocent on the kitchen counter, but they’re ethylene gas powerhouses. Ethylene is a natural plant hormone that speeds up ripening—and unfortunately, rotting too. Leafy greens like spinach, lettuce, and arugula are extremely sensitive to it. When stored near apples, those crisp greens wilt fast and lose both flavor and texture. What was once a fresh salad mix can turn soggy and slimy in just a couple of days. It’s not just about taste—it’s about nutrition too. Wilted greens lose vitamins quickly, especially vitamin C. To avoid this, store apples away from greens, ideally in separate fridge drawers. When it comes to storing fruits and vegetables, separation can save you money and meals.
2. Bananas and Carrots
Bananas are one of the most ethylene-active fruits in the produce aisle. They naturally speed up the ripening of anything nearby—great for avocados, terrible for carrots. Carrots aren’t built to handle ethylene exposure and break down quickly when they’re around bananas. You might notice your carrots turning rubbery or even tasting bitter. That’s not your imagination—it’s a chemical reaction. Keeping bananas on the counter and carrots in the fridge crisper drawer is a smart move. Wrap carrots in a dry paper towel and store them in a ventilated container. This keeps moisture in check while protecting them from rogue gas. In the world of storing fruits and vegetables, this simple change makes a huge difference.
3. Tomatoes and Cucumbers
Tomatoes and cucumbers might go great together in a salad, but not in your fridge. Tomatoes release ethylene gas steadily as they ripen, even more so when they’re overripe. Cucumbers are delicate and react badly to that gas, becoming soft, yellowed, and watery. This can happen in just a couple of days, especially if the fridge temperature isn’t ideal. Tomatoes prefer room temperature anyway, which keeps their flavor and texture intact. Cucumbers like cooler, slightly humid environments, but without ethylene exposure. Store them separately in fridge drawers lined with paper towels to reduce extra moisture. Avoid storing them in airtight plastic, which traps humidity and speeds decay. This is a prime example of how storing fruits and vegetables together can do more harm than good.
4. Onions and Potatoes
You’ve probably seen onions and potatoes stored together in rustic baskets, but that’s actually a storage mistake. Onions give off moisture and gases that cause potatoes to sprout and spoil faster. Potatoes also release moisture, which speeds up decay in onions. Together, they create a damp, warm environment that both hate. Onions prefer a dry, dark space with good air circulation. Potatoes need a cool, dark place but not one that’s too humid. When stored together, both break down faster than they should. Keep onions in a mesh bag or open bin away from other produce. Store potatoes in a paper bag or basket on a separate shelf in the pantry.
5. Avocados and Citrus Fruits
Avocados are sensitive to ethylene, but they also produce some themselves—especially once ripening kicks in. Citrus fruits like oranges, lemons, and limes don’t respond well to ethylene exposure. When stored near avocados, they can develop tough rinds and lose that juicy texture you expect. Meanwhile, avocados might ripen unevenly or too quickly, especially if they’re already soft. This combo can throw off both fruits’ natural shelf life. It’s best to store avocados on the counter away from other fruit until ripe, then move them to the fridge. Citrus fruits are happiest in a cool, ventilated space, but not right next to avocados. Keep them separated to preserve their unique flavors and textures. It’s one more smart habit for storing fruits and vegetables the right way.
6. Apples and Watermelon
Apples and watermelon might both seem like summer favorites, but they shouldn’t share storage space. Apples give off high levels of ethylene, which causes watermelon to become mealy and overly soft. Watermelon is ethylene-sensitive and reacts by losing its crisp bite and developing off flavors. It also breaks down faster when exposed to ethylene, leading to a soggy mess in your fridge. Watermelon should always be stored whole at room temperature until sliced. Once cut, it needs an airtight container in the fridge—but far from ethylene-producing fruits like apples. Apples, on the other hand, prefer cool, dry places where they can continue to ripen at a slow pace. The two fruits need their space to stay at their best. Keeping them apart makes a big difference in taste and texture.
7. Pears and Broccoli
Pears are another big ethylene emitter, especially as they ripen. Broccoli is super sensitive to ethylene gas and reacts by yellowing and becoming bitter quickly. It’s a sad transformation that ruins the crunch and freshness of this healthy veggie. Even just a day or two next to pears can dramatically shorten broccoli’s shelf life. Broccoli is best stored in the fridge, unwashed and loosely wrapped to allow air flow. Pears, depending on ripeness, can sit on the counter or chill in a fridge drawer. Just don’t let them share a drawer with cruciferous veggies like broccoli. When it comes to storing fruits and vegetables, this is one of the most common mistakes people make. And it’s totally avoidable with a bit of knowledge.
8. Kiwis and Grapes
Kiwis might be small, but they pack a punch in ethylene production. Grapes, however, are ethylene-sensitive and will go soft and moldy much faster when stored nearby. This is especially true if the grapes are already ripe. Storing these two fruits together can lead to wasted produce in just a couple of days. Kiwis are best stored separately in the fridge or on the counter depending on ripeness. Grapes should be stored unwashed in a breathable bag in the coldest part of the fridge. Don’t seal them in plastic, as moisture buildup leads to rot. By keeping kiwis and grapes in different zones, you preserve their freshness. It’s a small step with big payoff when storing fruits and vegetables the smart way.
9. Mangoes and Cauliflower
Mangoes are tropical, juicy, and rich in ethylene gas once they start ripening. Cauliflower, though hardy in appearance, is very sensitive to ethylene exposure. When stored near mangoes, cauliflower can turn yellow and develop an unpleasant sulfur-like smell. The texture can also shift from crisp to spongy—definitely not what you want. Mangoes should be ripened at room temperature, then refrigerated once soft. Cauliflower prefers a crisper drawer wrapped in a dry paper towel to stay fresh. Even if you’re short on fridge space, don’t let these two touch. Give them their own shelves or storage bins. That extra care will go a long way in storing fruits and vegetables properly.
10. Cherries and Carrots
Cherries may seem harmless, but they’re not ideal neighbors for carrots. Though cherries don’t emit much ethylene, they are high in moisture. Carrots are very sensitive to excess humidity, which can cause them to rot faster. If stored too close together, moisture from cherries can lead to slimy, limp carrots. Cherries also do best in dry, breathable containers in the fridge, while carrots prefer slightly cooler, low-moisture conditions. Keep cherries in a bowl or ventilated container and carrots in a sealed produce bag. This way, both can last much longer without degrading. It’s a small change that keeps your produce drawer from turning into a compost pile. Storing fruits and vegetables properly prevents food waste and saves grocery trips.
11. Bananas and Leafy Greens
Bananas are among the highest ethylene producers out there, especially as they get riper. Leafy greens like spinach, kale, and lettuce are very sensitive and deteriorate quickly in the presence of ethylene. Exposure can cause greens to wilt, yellow, and develop a slimy texture in just a day or two. Bananas should be stored at room temperature, away from all ethylene-sensitive foods. Greens need to stay in the fridge, preferably in a produce drawer lined with paper towels. Never toss bananas into your fridge drawer with salad fixings. It might be convenient in the moment, but it’ll shorten shelf life drastically. Storing fruits and vegetables like this with awareness prevents waste and saves money.
12. Pineapple and Apples
Pineapple doesn’t produce much ethylene, but it doesn’t tolerate it well either. Apples, on the other hand, release a steady stream of it as they ripen. When pineapple sits near apples, it can over-ripen, ferment, or turn mushy. The flavor can also sour, leaving you with something that tastes more like vinegar than sweet fruit. Pineapples should be kept whole at room temperature, or cut and stored in the fridge. Apples do best in a cool space like a drawer or pantry shelf—but not with tropical fruits. Keeping these separated helps preserve pineapple’s juicy texture and apple’s crispness. Another win for smart storing of fruits and vegetables.
Read More: Nourish Your Brain: 9 Foods to Prevent Memory Loss as You Age
13. Plums and Asparagus
Plums give off ethylene, especially when they’re ripening fast. Asparagus is extremely sensitive to it and can go limp within a day. The stalks become rubbery, lose flavor, and even develop an off smell. It’s not what you want from a fresh veggie you planned to sauté or grill. Plums should be ripened on the counter, then chilled if not eaten right away. Asparagus should be stored upright in a glass with a bit of water, like flowers, and kept in the fridge. Don’t store them side by side or in the same drawer. Each needs its own space to stay fresh. Storing fruits and vegetables separately like this really pays off in quality.
14. Blueberries and Broccoli
Blueberries and broccoli should never share space in your fridge. Blueberries are sensitive to ethylene gas and can ripen too fast near ethylene producers. While broccoli isn’t a major ethylene emitter, it gives off enough to impact delicate berries. Broccoli also has a strong odor that can affect the flavor of nearby fruits. Blueberries can absorb smells and start to taste “off” when stored with pungent veggies. Keep your berries sealed in a dry container in the fridge, away from other produce. Store broccoli in its own bag or drawer to retain crispness and avoid flavor transfer. Giving each its own space keeps your food tasting the way it should. It’s an easy trick for storing fruits and vegetables the smart way.
15. Peaches and Peppers
Peaches release a good amount of ethylene as they ripen, which is bad news for peppers. Bell peppers and hot peppers alike are very sensitive to ethylene exposure. When stored together, peppers can wrinkle, soften, and lose their crispness within days. Even the flavor can start to dull or shift. Peaches prefer a room temperature spot until ripe, then the fridge. Peppers, on the other hand, should stay cold the entire time in a low-humidity crisper. Don’t store them together just because they both look good in a bowl. You’ll only end up with mushy peppers and overripe peaches. Properly storing fruits and vegetables like these makes both last longer and taste better.
16. Grapes and Tomatoes
Grapes are very delicate and will spoil faster when exposed to ethylene. Tomatoes, especially as they ripen, give off quite a bit of it. If grapes and tomatoes are stored side by side, the grapes can ferment or grow mold quickly. Grapes absorb nearby gases and odors easily, making them taste sour or stale. Plus, tomatoes don’t like the fridge, while grapes should always be chilled. These two are best kept as far apart as possible, ideally in different rooms. Tomatoes belong on a countertop out of direct sun. Grapes do best in the fridge in a ventilated bag or container. For the best flavor and freshness, keep this pair separated.
17. Avocados and Zucchini
Avocados are ethylene heavyweights, especially when softening. Zucchini is super sensitive to ethylene and will go bad quickly around ripening avocados. It’ll start to yellow, go soft, and eventually develop dark spots. Avocados are usually ripened on the counter and refrigerated only once ripe. Zucchini belongs in the fridge in a low-humidity drawer, far away from any gassy fruit. Even short exposure to ethylene can mess with its texture and shelf life. If you keep these two close, your zucchini may go bad before you even get to cook it. Keep avocados in a fruit bowl and zucchini in the fridge. Storing fruits and vegetables in the right spots makes your produce last longer.
18. Figs and Cauliflower
Figs may not seem dangerous, but they emit ethylene as they soften. Cauliflower doesn’t handle ethylene well—it can brown, lose firmness, and develop a sulfur smell. The tightly packed florets trap gases and break down fast when exposed. Figs should ripen at room temperature, then be eaten quickly or stored in the fridge for a short time. Cauliflower does best wrapped loosely or stored in a paper bag in the fridge. If you store figs near it, cauliflower’s lifespan is cut in half. You’ll also notice a difference in taste and texture. Best to give them separate spaces, even in the fridge. Storing fruits and vegetables with this kind of attention really pays off.
19. Apples and Carrots
Apples are one of the biggest ethylene producers in the fruit world. Carrots, while not super sensitive, still react negatively to that gas over time. When stored together, carrots can develop a bitter taste and rubbery texture. You might not see spoilage right away, but the flavor will shift noticeably. Carrots are best kept in the fridge, ideally in a sealed container or crisper drawer with high humidity. Apples, while often stored in the fridge too, should be kept in a breathable bag away from other produce. If they must be stored in the same space, keep them separated in different drawers. Even better, leave apples out at room temperature if you plan to eat them soon. Storing fruits and vegetables separately helps keep their flavor, texture, and shelf life at their best.
Conclusion
Storing fruits and vegetables the right way isn’t just a neat kitchen trick—it’s science-backed and makes a real difference. Ethylene gas plays a big role in how fast fruits ripen and veggies spoil. Pair the wrong items together, and you speed up decay without realizing it. Many people unknowingly store sensitive produce with high ethylene emitters. That leads to wasted food, wasted money, and frequent trips back to the store. But now you know which pairings to avoid and why they matter. With just a little effort, your food will stay fresher, taste better, and last much longer. Plus, your fridge will be neater and smell better too. Remember: when it comes to storing fruits and vegetables, the right match matters.
Read More: This Meat Packs More Health Benefits Than Certain Vegetables