12 Expert Tips on How to Keep Fruit and Vegetables Fresh for Longer

January 6, 2026 •

4 min read

Statistics show that a large percentage of food waste consists of fresh produce, but learning how to keep fruit and vegetables fresh for longer can dramatically reduce this figure in your own home and save you money.

Quick Summary

This comprehensive guide provides practical storage techniques, including optimal temperature and humidity control, plus specific tips for different types of produce, to help maximize shelf life and minimize waste.

Key Points

Separate Ethylene Producers: Store apples, bananas, and ripe tomatoes away from ethylene-sensitive produce like leafy greens and broccoli to prevent rapid spoilage.
Master Your Crisper Drawers: Use the high-humidity setting for leafy greens and delicate vegetables, and the low-humidity setting for fruits and thin-skinned produce.
Wash Only Before Use: Washing produce before storage adds moisture that accelerates decay; wait until you are about to prepare or eat it.
Store Herbs Like Flowers: Keep tender herbs such as cilantro and parsley stems in a jar with an inch of water, then cover loosely and refrigerate.
Bathe Berries to Prevent Mold: A quick rinse in a vinegar and water solution, followed by thorough drying, can kill mold spores and dramatically extend the life of your berries.
Freeze Before It's Too Late: When you know you won't use produce before it turns, prepare and freeze it for future use in smoothies, soups, and other dishes.

Understanding the Fundamentals of Food Spoilage

To effectively preserve your produce, you must first understand the primary causes of spoilage. Fruits and vegetables continue to respire after harvest, a process that converts sugars and oxygen into carbon dioxide, water, and heat. This natural aging can be slowed down by controlling key environmental factors: temperature, moisture, and ethylene gas.

The Impact of Ethylene Gas

Ethylene is a natural ripening hormone produced by some fruits and vegetables. When released, it can accelerate the ripening and subsequent decay of other produce stored nearby. Knowing which items are ethylene producers and which are sensitive is the first step to smart storage.

High Ethylene Producers:

Apples
Avocados
Bananas (especially ripe ones)
Pears
Melons (cantaloupe, honeydew)
Tomatoes

Ethylene-Sensitive Produce:

Broccoli
Leafy Greens (lettuce, spinach)
Cucumbers
Carrots
Potatoes
Berries

Master Your Refrigerator's Crisper Drawers

Most modern refrigerators feature two crisper drawers, typically designed for different humidity levels. Utilizing them correctly can significantly extend the life of your produce.

High-Humidity Drawer (Drawer with closed vent)

This drawer is for produce that wilts easily, as it holds moisture in. It is best for leafy greens and vegetables that lose moisture quickly. Keep it relatively full, but don't overstuff it, to maintain a high-humidity environment.

Spinach
Lettuce
Broccoli
Cauliflower
Green Beans
Cilantro and Parsley (stems in water)

Low-Humidity Drawer (Drawer with open vent)

This drawer allows more air circulation, which is ideal for produce that rots easily in high-moisture environments. It is perfect for thin-skinned items that tend to give off ethylene and require drier air.

Apples
Pears
Peppers
Summer Squash
Melons

Specific Storage Hacks for Common Items

Leafy Greens: Wash, thoroughly dry, and then wrap in a paper or tea towel inside an airtight container or bag. This absorbs excess moisture that causes them to go slimy. Limp leaves can often be revived by soaking in cold water.
Herbs: For tender herbs like cilantro and parsley, treat them like flowers. Trim the stems and place them in a glass of water, covering loosely with a plastic bag before refrigerating. For basil, keep it on the counter with its stems in water, as refrigeration can cause it to blacken.
Berries: Before storing, give them a quick bath in a solution of one part vinegar to three parts water. Rinse thoroughly, pat completely dry, and store in a jar or container lined with paper towels. The vinegar helps inhibit mold growth.
Carrots: Remove the green leafy tops, which draw moisture away from the root. Store submerged in water in an airtight container in the fridge, changing the water every few days.
Avocados: To ripen, leave them on the counter. Once they reach your desired ripeness, transfer them to the fridge to extend their life by a few days.
Tomatoes: Keep unripe tomatoes on the counter. Once ripe, move them to the fridge to prevent further ripening. The stem side should be down to prevent moisture loss.

Storage Comparison Table


Produce	Recommended Storage Method	Expected Shelf Life	Notes
Apples	Low-humidity crisper drawer or paper bag in fridge	Up to several weeks	Store separately from ethylene-sensitive produce.
Bananas	Counter, separate from other produce	3-5 days (counter)	Refrigerate to slow ripening after they are ripe.
Broccoli	High-humidity crisper drawer	1-2 weeks	Wrap in damp paper towel for extra freshness.
Leafy Greens	Dry and wrapped in paper towel in airtight container	1-2 weeks	Revive limp leaves in ice water bath.
Onions/Garlic	Cool, dark, dry, and well-ventilated area	Weeks to months	Keep separate from potatoes and the fridge.
Carrots	Submerged in water in an airtight container	Weeks to months	Remove green tops to prolong life.

A Few More Quick Tips

Freezing is Your Friend: If produce is about to go bad, freezing is a simple way to pause the aging process. Many fruits can be frozen for smoothies, and vegetables can be blanched and frozen for later use in cooking.
Don't Wash Until Ready: As a general rule, wash produce only right before you intend to use it. The added moisture from washing can significantly accelerate spoilage.
Store Onions and Potatoes Separately: The gases exchanged between them can cause both to spoil faster. Store them in different areas of your pantry or kitchen.

Conclusion

By understanding the science behind food spoilage, primarily the effects of ethylene gas and the importance of moisture control, you can dramatically extend the shelf life of your fresh produce. Simple changes like using your crisper drawers correctly, separating certain fruits and vegetables, and implementing a few specific storage tricks can lead to less food waste and more money in your pocket. These small habits have a significant impact, ensuring your healthy fruits and vegetables stay fresh and delicious for longer. For more expert advice on reducing food waste, consider consulting resources like the consumer advice from Consumer.org.nz.

Frequently Asked Questions

Some fruits, including apples and bananas, naturally release a gas called ethylene as they ripen. This gas can accelerate the ripening and decay process of certain nearby vegetables and fruits, which is why it is important to store them separately.

While it's best to ripen tomatoes on the counter, you should move them to the fridge once they are ripe. This prevents further ripening and prolongs their freshness, though it can slightly affect their texture.

To prevent sliminess, wash your greens, dry them completely, and store them in an airtight container with a paper towel. The paper towel will absorb excess moisture, which is the primary cause of spoilage.

Onions and potatoes should be stored in a cool, dark, and dry place with good ventilation. Crucially, they should be stored separately, as the gases they emit can cause each other to spoil faster.

To revive wilted lettuce leaves, submerge them in a bowl of ice-cold water for up to 20 minutes in the refrigerator. This will help them crisp back up.

Yes, freezing is an excellent way to preserve produce. Wash and chop fruits for smoothies, or blanch and freeze vegetables for cooking. This locks in nutrients and stops the aging process.

Washing produce before storing it adds moisture, which creates an ideal environment for bacteria and mold to grow, leading to faster spoilage. It's best to wash right before you are ready to use it.