Storing 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