10 Foods You Should Never Store

Apples

If the apple was picked before reaching a peak in harvest, the ethylene may cause the apple to scald, which makes the skin turn brown.

Avocados

Ethylene production happens after the avocado is plucked from the tree, and will increase as the avocado continues to ripen.

Bananas

The ethylene in the banana is released from the stem, so you can keep bananas fresh by wrapping the stems with plastic wrap. 

Honeydew

Honeydew will ripen slower pre-cut, but ethylene production increases once it is cut.

Mangos

While ethylene production for a mango is smaller compared to other fruits, it will still ripen from the gas. 

Pears

Similar to mangos, pears will ripen faster when exposed to warmer temperatures, but at a much faster pace. 

Peaches and Plums

When a peach or a plum is unripe, the ethylene production is very small. However, as the fruits continue to get ripe, ethylene production spikes.

Potatoes

The ethylene rate will increase if the potatoes are chilled, wounded, or start to decay. Potatoes have a pretty long shelf life. They can last in the pantry for 1 to 2 months

Strawberries

Strawberries are typically picked when they are fully ripened. Storing them outside of the refrigerator wouldn't be best practice for proper strawberry storage.

Tomatoes

Tomatoes can be stored in the pantry up to 7 days once they are ripe. However, because exposure to ethylene can affect numerous vegetables negatively

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