Some fruits such as apples, kiwis and mangos continue to ripen after being picked. In doing so, they release ethylene, a gas that accelerates the ripening or decay of neighboring fruits and vegetables. It is better to store them separately in the fridge.
These fruits are rich in moisture which makes them fragile. When they are washed early, they are further weakened.
Some soften in the fridge and lose their flavor. Leave tomatoes, avocados, melons, watermelons, and bananas, which prefer room temperature, on the counter. Potatoes and sweet potatoes prefer a cool, dry place away from the light. Onions and garlic have the same preferences, but if you store onions with potatoes, they will both deteriorate faster.
Carrots, celery, radishes, turnips and beets lose a lot of water through their leaves and become less crunchy. These leaves can be washed and put in a bag in the freezer. When the bag is full enough, a soup or vegetable broth can be prepared.
Vegetables tend to dry out when they have been cut. If they have to be prepared in advance, it is better to put them in an airtight container, wrapped in a damp cloth.
Remove any leaves that have already faded, but it is best to wash them just before using them so that they keep their freshness. For more tips on how to store fresh herbs, please read this article.
To prevent all your fruits from ripening at the same time, you can leave some of them on the counter and keep the others in the refrigerator.
I hope that these tips to properly store fruits and vegetables will be helpful to you in prolonging the life of your veggies … as well as that of your wallet.