There are fruits that continue to ripen after harvest. When they are in the vicinity of other fruits, they accelerate their putrefactive process. Find out which ones it is.
Do you know the adage” we don’t mix tea towels and towels”? It also applies to certain fruits that should never rub shoulders. Whether in the refrigerator or on the kitchen counter, it is better to keep them away from one another to avoid disaster. When they come into contact with others, some fruits find themselves rotting in record time. What is the reason for this? How can we prevent this from happening? Discover the chemistry behind this intriguing natural process and the tips for tidying everything up.
What fruits should not be mixed?
There is a category of fruits called“climacteric” fruits. The latter has the particularity of continuing to ripen even after picking, and this, even in your kitchen. This is due to the amount of ethylene they produce and which is higher than those of other fruits. In contrast, the fruits that produce the least tend to stop ripening once they leave their place of growth. However, in the form of invisible gas, ethylene attacks non-climacteric fruits (citrus, strawberry, cherry, raspberry, pineapple, etc.) and causes rapid deterioration when there is contact. It is for this reason that it is better to keep these two categories of fruit away from one another. Among the climacteric fruits, we find apricot, avocado, banana, plum, burgeon, guava, persimmon, fig, lychee, kiwi, mango, tomato, apple, pear, peach, mango, melon, nectarine, papaya, and passion fruit.
How to properly preserve your climacteric fruits?
As you will have understood, in order to avoid ending up with a basket of rotten oranges because you have added apples, avoid making incompatible mixtures. Store them each on their own to prevent some from rotting others overnight. This involves both the refrigerator and the fruit basket, and even paper bags that do not prevent ethylene from escaping. Store them in different compartments of the fridge if they go cool, and indifferent baskets, if they stay in the open air in the kitchen. On the other hand, you can store several climacteric fruits in the same place. This will help them ripen faster if you have some that are a little green and others a little ripe. Be careful not to use this method with non-climacteric fruits that will pass without transition from not ripe enough to rotten.