Firstly, do not store your fruits and vegetables together. Fruits that give off high levels of ethylene (the ripening agent) can prematurely ripen and spoil surrounding vegetables. Separate via crisper and shelves.


  • Before storing, remove ties and rubber bands and trim any leafy ends.
  • Make sure the bag you store the veggies in has some holes punctured to allow for good air flow.
  • Pack vegetables loosely in the refrigerator.
  • The closer they are, the quicker they will rot.
  • Leafy greens can be washed before storing by soaking them in a sink full of water, while soft herbs and mushrooms should not be washed until right before they are used.


  • Stone fruits, avocados, tomatoes, mangoes, melons, apples, and pears will continue to ripen if left sitting out on a counter top
  • Capsicum, grapes, all citrus, and berries will only deteriorate if left out in room temperature and should be refrigerated
  • Bananas in particular ripen very quickly, and will also speed the ripening of any nearby fruits.