Storing Your Fresh Produce

Location of fruits and vegetables is important because fruits, in general, produce ethylene gas which fosters natural ripening but can also cause most vegetables and a few non-ethylene producing fruits to deteriorate more quickly and develop undesirable characteristics. Ethylene-producing fruits should be stored as far from ethylene-sensitive fruits and vegetables as possible. See guide below.

Ethylene producers that can be stored together and should be stored toward the front of the walk-in:
• lemons
• limes
• mangoes
• pineapples
• tomatoes
• watermelon
• avocados
• honeydew
• grapefruit

Ethylene producers that can be stored together and should be stored toward the middle of the walk-in:
• oranges
• tangerines
• cantaloupe
• mandarin oranges

Ethylene producers that can be stored together and shojd be stored towared the back of the walk-in:
• pears
• plums
• berries
• apples
• nectarines
• peaches

Ethylene sensitive products that can be stored together and should be stored toward the front of the walk-in:
• peppers
• summer squash
• cucumbers
• green beans
• okra

Ethylene Sensitive products that can be stored together and should be stored toward the middle of the walk-in:
• asparagus
• brussel sprouts
• broccoli
• cabbage
• cauliflower
• mushrooms
• radishes

Ethylene sensitive products that can be stored together and should be stored toward the back of the walk-in:
• fresh cut produce
• carrots
• lettuce
• corn
• greens
• spinach
• herbs