Food

Experts Advise Against Storing Potatoes Near This One Thing.

THEY ARE KNOWN TO CAUSE AN UNWANTED CHEMICAL REACTION WHEN KEPT TOGETHER.

One of America’s favorite veggies, potatoes are a simple and easy meal staple to keep on hand. However, according to experts, many of us are making a storage error that leads our potatoes to decay sooner. Potatoes tend to go rotten in a matter of days when stored alongside certain other produce products, sending them straight to the trash can or compost bin. Continue reading to learn which foods you should never keep your potatoes near and how to make them last longer.

If you want your potatoes to last longer, one fruit you should never store them near is apples. Apples, according to the vegetable gardening website Harvest to Table, emit significant quantities of ethylene gas, causing potatoes to decay early.

“The greater the ripeness of an ethylene-producing fruit or vegetable, the more gas it generates…

If certain produce products are nearby, the gas will also cause them to mature faster “According to Business Insider, some produce is even sprayed with ethylene to urge it to ripen faster.

Apples are best stored in the crisper drawer, whereas potatoes are prone to wilt in such a cold, dry environment. Instead, store potatoes in a cold, dark, and well-ventilated location, such as a cupboard, pantry, or root cellar, if you have one.
Due to the presence of the toxin solanine, spoiled potatoes may begin to turn green or emit a bitter, nauseating odor. They may also acquire “eyes,” shrivel, or a softer feel as they age. If you see any of these rotting signs, throw out your potatoes right away.

While apples emit unusually high quantities of ethylene gas, they are not the only variety of product to do so. To minimize premature ripening and spoiling, store apricots, avocados, bananas, melons, mangoes, onions, peaches, pears, plantains, plums, and tomatoes away from other produce.

However, if you want a fruit or vegetable to mature sooner, you may strategically keep one of these products nearby to speed up the process.

The amount of ethylene released by a fruit depends on its type and when it is picked. According to University of Maine researchers, picking fruit later in the season might result in ethylene gas overproduction. Apples taken after they have matured, in instance, will not only decay faster, but will also influence other food stored close. “When harvested following the significant spike in ethylene, they immediately weaken and senesce in storage,” according to the university’s specialists. “It is critical to pick apples that will be preserved for more than two months before the amount of ethylene begins to rise rapidly.”

Furthermore, the type of apple can influence whether it generates more or less ethylene. “Some apple cultivars, such as McIntosh, release tremendous levels of ethylene and are difficult to preserve once this occurs,” according to the university’s scientists.