: Never store ethylene producers (like apples or bananas) with ethylene-sensitive crops (like leafy greens or carrots), as this gas accelerates unwanted ripening and decay.
For commercial growers and distributors, the Fresh Fruit and Vegetable Traceability Guideline provided by GS1 outlines the necessary steps for tracking produce through the supply chain. This ensures accountability and safety from farm to table.
Based on guides from organizations like the Vermont Foodbank , here is how to store common items:
: Avoid storing odor-sensitive items (e.g., onions or garlic) near items that easily absorb odors (e.g., apples or potatoes) to preserve fresh flavor.
: Store in the refrigerator. Soft herbs (cilantro, parsley) should be kept upright in water with a plastic bag over the top.
: Avocados, bananas, melons, and tomatoes should ripen on the counter at room temperature before being moved to the fridge (except bananas). Traceability and Standards