Tomatoes and bananas This pair is actually on the list of what fruit and veggies not to store together. Fruits and vegetables that do a lot of ripening after they're picked, such as tomatoes, bananas, kiwis and honeydew melons, are best stored apart.
Bananas, pears and apples make other fruits ripen faster and should not be stored together. These fruits produce ethylene, a gas that accelerates ripening.
Bananas are especially productive sources of the gas, and putting one that's in the process of going brown next to apples, pears or hard avocados will greatly speed up their ripening.
Ethylene-producing fruits, such as apples, bananas, peaches and honeydew melons, should not be stored next to avocados, lemons, grapes, onions and other fruits or vegetables that are sensitive to this compound. Also, you should never store ethylene-producing fruits together.
To speed up the ripening process of a banana: Store them with other ethylene producing fruit and vegetables – other such fruit and veg are avocados, potatoes, and apples. But bananas will also speed up the ripening of these, too.
Tomatoes and bananas
This pair is actually on the list of what fruit and veggies not to store together. Fruits and vegetables that do a lot of ripening after they're picked, such as tomatoes, bananas, kiwis and honeydew melons, are best stored apart.
Similar to onions and potatoes, there are some fruit combinations that shouldn't be stored together. Don't store apples, bananas, stone fruit or pears with other types of fruits, including lemons. Certain fruits emit a gas as they age that can cause other fruit to ripen (and then spoil) more quickly.
It's also a good idea to store potatoes away from produce, like onions, bananas, and apples which produce ethylene gas, causing nearby produce to ripen faster and potentially spoil more quickly.
Since avocados can be pricey, it's important to store them correctly. “If your avocados are under-ripe, store them next to bananas. The gasses released from the bananas promote ripening,” says Tomlin. “If you need to extend the life of an avocado, store it in the refrigerator.
"Bananas make other fruit ripen because they release a gas called ethene (formerly ethylene)," added Dr Bebber. "This gas causes ripening, or softening of fruit by the breakdown of cell walls, conversion of starches to sugars and the disappearance of acids.
Avoid mixing your watermelons, muskmelons, cantaloupe and honeydews with other fruits. Try not to mix acidic fruits, such as grapefruits and strawberries, or sub-acidic foods such as apples, pomegranates and peaches, with sweet fruits, such as bananas and raisins for a better digestion.
Bananas. Surprised? You may be used to keeping your bananas in prime pantry real estate, but if you keep them there, they just keep ripening. When they're ready to eat, put them in the fridge, the Academy of Nutrition and Dietetics says.
Bananas, melons (such as cantaloupe, not watermelon), apples, tomatoes and avocados are prime examples of ethylene producers, Strawn says. But it's a little more nuanced than either/or, as many ethylene producers are also sensitive to the hormone — they produce it to trigger their own ripening process.
As for some other fast facts to know about storage apples? Don't place them in a bowl with other fruits—they can be stored on the countertop, but because they emit lots of ethylene gas, aim to keep them at least 6 to 8 inches away from other fruits and vegetables.
#FACT Did you know that bananas don't belong in fruit bowls? ? Once they ripen they produce ethylene gas, which ripens other fruit. Keep your bananas out of the fridge and away from other fruits so they last longer.
Tomatoes
The thing about tomatoes is that they are moderate ethylene producers. So, instead of storing them with ethylene-sensitive foods, store your tomatoes with other ethylene-producers. Keep them away from all members of the cabbage family, spinach, okra, pepper and sweet potatoes.
Avocados. The refrigerator will slow avocados in the ripening process, so unless you're stacked with too many avocados for your weekly use, keep them out at room temperature. The cold temperature also hardens the texture of a ripe avocado, which might not be ideal for some when it comes to mealtime.
For ripe avocados, place them in your refrigerator for 2-3 days to keep them fresh. If your avocado isn't quite ripe, leave it out on your countertop. Over the next 4-5 days, your avocado will ripen and be ready for you to enjoy. Be sure to check for ripeness daily!
Wrap completely in plastic: Never store an entire banana in a plastic bag.
Ethylene Sensitive
So, bottom line, it's a good idea to not store fruits and vegetables that produce ethylene with those that are sensitive to ethylene. For example, do not store ripe bananas and unripe apples next to each other or onions and potatoes. – whether they are refrigerated or unrefrigerated.
The ideal place to store bananas is on the countertop, where they can ripen naturally. You can refrigerate bananas once they've achieved your ideal level of ripeness; however, refrigerating bananas too soon or for too long can have detrimental effects on your bunch.
Acidic and sub-acidic fruits such as grapefruits, strawberries, apples, pomegranates, and peaches, should never be combined with sweet fruits such as bananas and raisins. This is because it often leads to digestive problems, nausea, acidosis, and headaches.
Place your unwashed strawberries on top in a single layer, then cover with a lid or plastic wrap and refrigerate until ready to use, ideally within seven days. If you notice one of the strawberries going bad or turning moldy, immediately remove it and discard.