How to Avoid Premature Spoiling of Fruit and Vegetables

 Proper storing of fruits and vegetables is very important, because as fruits and vegetables ripen, release ethylene which causes faster ripening of other fruits and vegetables in storage or fridge. That is why you should know which fruit can cause other become spotty or soft. This article can be a good guide in fruit and vegetable storing. 

Ethylene-producing fruit and vegetables:

1. Apples 
2. Apricots 
3. Avocados 
4. Bananas (ripening) 
5. Blueberries 
6. Cantaloupes 
7. Citrus fruit 
8. Cranberries 
9. Figs 
10. Grapes 
11. Guava 
12. Kiwi (ripening) 
13. Mangoes 
14. Melons 
15. Mushrooms 
16. Nectarines 
17. Papayas 
18. Peaches 
19. Pears 
20. Peppers 
21. Pineapple 
22. Plums 
23. Tomatoes 
24. Watermelons 

Ethylene-sensitive fruit and vegetables: 

1. Asparagus
2. Avocado
3. Apple
4. Apricot
5. Banana (unripe)
6. Broccoli
7. Cabbage
8. Carrot
9. Cauliflower
10. Citrus fruit
11. Celery
12. Chard
13. Cherries
14. Cucumbers
15. Eggplant
16. Grapes
17. Kale
18. Kiwi (unripe)
19. Lettuce
20. Mango
21. Nectarines
22. Okra
23. Papaya
24. Parsley
25. Peaches
26. Pears
27. Peas
28. Spinach
29. Strawberry
30. Tomato
31. Watermelon