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.