Ethylene gas; hmmm...sounds like a new type of fuel found at the local convenience store doesn't it? Nope, it's a gas emitted by certain fruits and vegetables as they ripen. Produce such as carrots and kiwi fruit are sensitive to this gas and will quickly spoil and decay if exposed.
Let's discover who the evil-doers are:
The Perpetrators- these create ethylene gas: Apples, apricots, avocados, bananas, blueberries, cantaloupe, some citrus fruits, cranberries, figs, guavas, grapes, green onions, honeydew melon, ripe kiwi fruit, mangoes, mushrooms, nectarines, okra, papayas, passion fruit, peaches, pears, peppers, persimmons, pineapple, plantains, plums, prunes, quinces, tomatoes and watermelon.
The Victims- these do not like ethylene gas: Asparagus, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, chard, cucumbers, eggplant, green beans, kale, kiwi fruit, leafy greens, lettuce, parsley, peas, peppers, potatoes, romaine lettuce, spinach, squash, sweet potatoes, watercress and yams.
Storing these two types of produce separately will save you pennies on the produce bill. *smile*
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