Spoiled rotten? Storage tips for keeping fruits and veggies fresh
This article is part of a new series “What are we waiting for?” where we address things we can all do today to improve our well-being and help protect the environment.
BY Olive Dyrbye-Wright
Many of us toss our fruits and vegetables in the crisper drawer and call it good. But when the lettuce turns soggy or a peach becomes all bruised and unappealing, it’s disheartening. Not only because fresh produce is expensive, but also because wasted food has an environmental cost we know all too well. According to ReFED, a U.S. nonprofit that provides data and economic analysis on food waste solutions, produce comprises more than 40% of the country’s food waste, making it the largest wasted food category [1].
In previous blog posts, we explored how food waste contributes to the climate crisis, along with practical ways to fight it, such as embracing “ugly” produce, understanding food labels, and making the most of fridge space. In this post, we’ll take a closer look at why some fruits and vegetables spoil faster than others, how to slow that process, and tips for extending the shelf life of specific items.
Why is my produce spoiled rotten?
When you return from grocery shopping or eating out, it’s important to refrigerate or freeze perishable foods ASAP. Follow the “two-hour rule” for leaving food that needs to be refrigerated out at room temperature—and yes, this includes take-out and leftovers [2]. Make sure that when you are putting your food away, it is not overcrowded so that air can circulate.
Produce spoils fast due to ethylene—a natural plant gas released by certain fruits and veggies that speeds up the ripening process [3]. Since certain fruits and veggies are more sensitive to this gas than others, the ethylene-sensitive produce will last longer if stored away from ethylene-emitters. It might be worth using your two crisper drawers to separate the ethylene emitters from those sensitive to it. A comprehensive list can be found here.
Keep ethylene producers away from ethylene-sensitive foods! Instead, store non-sensitive items with ethylene producers.
Some produce, marked in red above, continue to ripen after being picked. These should be left on the kitchen counter until they are ripe, and then refrigerated to prolong freshness [4]. Others, marked in blue, do not ripen further and benefit from being refrigerated immediately.
Items that are kept at room temperature should be free of any coverings. Onions, garlic, potatoes, and winter squash, for example, need air circulation to stay fresh [3,5]. Keeping these items in a plastic shopping bag, container, or the fridge creates humid conditions where they absorb unwanted moisture, becoming mushy and spoiling faster. These items will last longer if they can breathe freely in a cool and dry environment.
On the other hand, refrigerated produce should be sealed in a container or reusable plastic bag, as the moisture that becomes trapped inside prevents dehydration. This applies to ginger, lemon, broccoli, carrots, cauliflower, and leafy greens. For root vegetables, such as carrots and beets, it is best to remove any green tops before storing them. Since they are responsible for sucking out moisture from the vegetable, removing the green tops will cause the root vegetables to last longer [3,5].
Too many things to remember? Here is a visual chart from The New York Times that may help you out.
How do I keep my produce fresh?
Even the most diligent consumers will find themselves tossing lettuce or herbs from time to time. Those extra perishable foods are difficult to keep fresh, and easy to forget in the refrigerator.
To preserve your produce, the general rule of thumb is to not wash your produce before refrigerating (but rather wash it before eating), and once produce is cut, keep it in a ziplock or airtight container. You may opt for reusable containers or bags to avoid plastic waste.
However, there are some exceptions and all sorts of helpful hacks to keep common produce fresh for longer:
To download the graphic for your reference to place on the fridge, click here.
Reducing food waste takes collective action. Encourage family and friends to learn simple ways to make produce last longer, or set personal goals to cut your own waste each week. Learning about the problem is the first step toward a more sustainable lifestyle! Share your newfound knowledge with others and let’s make a difference together.
References
ReFED. Food waste data—causes & impacts. 2025.
U.S. Food & Drug Administration. Are You Storing Food Safely? Published January 18, 2023.
Nelson A. Scientific tips to keep your produce fresher longer. WebMD. Reviewed August 31, 2024.
Driessen S. Refrigerator? Counter top? Where does fresh fruit go? University of Minnesota Extension. 2021.
Stockton L. How to keep your produce fresh for weeks (hint: it’s not always in the fridge). The New York Times. Updated August 8, 2023.
PennState Extension. Pennsylvania Produce: A Guide to Produce Grown in Pennsylvania. Updated September 11, 2017.
Choung S. 17 easy hacks to make your produce last longer. Good Housekeeping. Published February 28, 2025.
Nunez K. How to store carrots the right way. Martha Stewart. Updated September 6, 2024.
Gollin R. The right way to store celery so it stays fresh and crisp. Martha Stewart. Updated December 19, 2024.
Pittman AT. We stored cucumbers 9 different ways and the winning method kept them fresh for more than 2 weeks. The Kitchnn. Published August 18, 2022.
Caison B. How to store peaches to make the most of this favorite seasonal fruit. Martha Stewart. Updated June 4, 2025.