Which fruits and vegetables should and should not be put together?

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You bring all your food home from a grocery store or grocery store. Now is the time to pack.

The work may seem insignificant, but at least you’ll think about it. Where and when you store it is partly due to ethylene, a plant hormone that is responsible for maturing and can shorten and deteriorate over time or in the right way, according to associate professor and extension Laura Straun. Specialist in Virginia Tech Food Science and Technology.

The presence of ethylene and differences in how fruits and vegetables are released means that not all products play well together. Here is what you need to know, and sometimes it may not be a big deal if you make a mistake.

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Ethylene manufacturers and ethylene sensitive. Coming to ethylene, Strawn says, “Technically, it is a logical consequence of the general premise that fruits are a product and that real vegetables are emotional.”

Ethylene producers of bananas, melons (like cantalope, not melons), apples, tomatoes, and avocados are the main examples, says Strawn. But it is a little more numb than either, because many ethylene manufacturers are also sensitive to hormones – they produce them to stimulate their own cooking process. Carrots, broccoli, greens, and pumpkins are examples of ethylene that do not produce their own ethylene.

Naturally, after a little dive, the division is not so clear. “Humans love division,” says Christopher Watkins, professor at Cornell University Integrated Plant Science Horticulture Department and Cornell Cooperative Extension Director. But there are many differences and variations. Ethylene production and sensitivity may vary or vary in maturity. Macintosh apples, for example, produce a lot of ethylene and are very sensitive to it (anyone with a mushroom can relate to it) and species such as Fuji and Pink Lady produce much less, says Watkins. Green tomatoes are very sensitive to ethylene because they are not yet ripe, but red is less so. According to Watkins, Herlom tomatoes from the farmer’s market are more susceptible to ethylene than to shop-bought varieties.

Climacteric vs. nonclimacteric. There is another way in which fruits are harvested, depending on their ripeness. These are called climax, and they respond to the presence of ethylene by producing additional ethylene. The ethylene producers I mentioned above are climate, stone nuts, pears, kiwi and mangoes. (That is why products such as bananas and tomatoes are often pre-ripened and either left to ripen on their own or treated with ethylene for sale in all of these categories.

Climate-fixing fruits “do not respond to ethylene with their own increasing ethylene production,” says Harold Maggie in “Food and Cooking.” Although they are not sweeter, other enzymes can change the texture or improve the aroma. Citrus, grapes, cherries, berries (in the middle), pineapple, and watermelon are examples of non-climatic fruits.

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Keep in mind that just because a product does not react with ethylene does not mean that it will not be damaged. Bacteria, molds, yeast, humidity and temperatures shorten the shelf life of fruits and vegetables, says McGee.

What does all this mean for storage? Alexis Hamilton, a postdoctoral fellow at Straw Laboratory at Virginia Tech, says: “When you think about storing fruits and vegetables, you generally want to avoid storing your ethylene products with ethylene sensitivity.

Exposure to ethylene can cause broccoli and cabbage to turn yellow, pumpkin to pit and carrot bitter, says Strawn. Lettuce and other greens as well as some herbs can change color or fall off when ethylene is present.

“Reducing the unwanted effects of ethylene at home is as easy as storing these items in separate drawers or bags and in a separate area,” Hamilton said. “Many refrigerators are designed to store fruits and vegetables to maintain their quality and freshness based on moisture needs, but you want to make sure you can control ethylene production within them.”

So keep ethylene-sensitive products in your refrigerator to help keep things moist. In the fruit storage area, you can store non-climatic fruits and even ripe fruits such as coke in a ventilated area to ventilate. Apples work well in cold places, so consider storing them back in a bag, then separate extra ethylene-sensitive items. The good news is that refrigeration reduces ethylene production.

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You do not have to worry about going to extremes to identify what may or may not be ethical impulses that you store on the shelf for items you plan to eat or plan to cook sooner. Watkins has plenty of ventilation in your kitchen or dining room that allows air to disperse ethylene, but according to Strawn notes, bananas are particularly vulnerable to ripening in the presence of other bananas. Sealed areas – bags, cabinets or drawers – are somewhat different, as they can trap or germinate with ethylene. (This is partly true if you have heard the advice to store potatoes and onions together. Next up.

How to use ethylene for your benefit. You may have heard the advice to put fruit in a brown paper bag to speed up the ripening process. In this case, the usual wisdom is tested. Stroke is caught in tropical fruits, such as kiwi, avocado or mango, as it did during a food safety study, trapped by ethylene gas, and volatile. You can add apples to a good measure if desired, but a bag alone is often enough.

How important is it really? Much of the advice around storage is based on experiments and observations in highly controlled scientific environments, says Watkins, but the real world is very different. Not everyone will follow his advice – and it may not be a problem. Does the average person always notice or think about a little yellow broccoli or a little hardy asparagus? Watkins In a 2012 report with Cornell’s colleague Jacqueline F. Knock, the damage caused by ethylene was significant for large manufacturers and markets. The home kitchen is not the same, especially with the current production volume and how long it will last.

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“We want people to do the right thing at the end of the day,” says Watkins. In addition to being well-versed in the basics of product differences and the small steps you can take to address them in storage, his main advice is to pay attention to what you want to eat fresh and cooked. Or at least take it to the refrigerator, if necessary. “If you’re worried about food waste, your first priority is to think about what’s in your fridge.”

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