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.