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.