Can Tomatoes and Broccoli Be Stored Together?

January 5, 2026 •

4 min read

A significant amount of harvested produce is lost or wasted due to improper storage. One common mistake in the kitchen is storing incompatible produce together, such as: Can tomatoes and broccoli be stored together?

Quick Summary

Tomatoes and broccoli should be stored separately. Tomatoes release ethylene gas, a natural ripening agent, which accelerates the decay of ethylene-sensitive produce like broccoli. Separating them extends freshness and reduces waste.

Key Points

Do not store them together: Tomatoes are ethylene gas producers, while broccoli is highly sensitive to it.
Ethylene accelerates spoilage: The gas from ripening tomatoes will cause broccoli to turn yellow and decay rapidly.
Store tomatoes separately: Keep tomatoes on the counter until ripe, then briefly in a cool spot or the fridge if needed, away from other produce.
Refrigerate broccoli: Store broccoli in a loosely wrapped or perforated bag in the refrigerator's crisper drawer.
Avoid washing until use: Keep both tomatoes and broccoli dry until you are ready to prepare them to prevent mold growth.

Understanding the Ethylene Conflict

Ethylene gas is a naturally occurring plant hormone that plays a crucial role in the ripening and aging process of produce. Some fruits and vegetables, known as high ethylene producers, release significant amounts of this gas as they mature. Other produce, however, is highly sensitive to ethylene and will ripen or spoil faster when exposed to it.

Why Tomatoes and Broccoli Are Incompatible

Tomatoes, particularly ripe ones, are moderate to high producers of ethylene gas. Broccoli is highly sensitive to ethylene. Exposure to ethylene from the tomatoes can cause undesirable effects on the broccoli, such as:

Yellowing: Exposure to ethylene causes broccoli florets to turn yellow and decay more quickly by breaking down chlorophyll. This is a primary sign of accelerated spoilage.
Flavor Loss: The accelerated aging can lead to a reduction in flavor and overall freshness.
Texture Change: The broccoli may become soft, limp, or tough more rapidly than it would under normal storage conditions.

This is why, despite being culinary companions, they are storage enemies. The phrase "one bad apple can spoil the whole bunch" is a perfect analogy here, with the tomato acting as the bad apple for the broccoli.

Best Storage Practices for Tomatoes and Broccoli

To ensure both your tomatoes and broccoli stay fresh and delicious for as long as possible, follow these separate storage guidelines. Optimal storage conditions differ significantly for these two types of produce.

How to Store Tomatoes

Unripe Tomatoes: Store unripe tomatoes on the counter at room temperature until they reach your desired ripeness. A single layer is best to prevent bruising.
To Speed Ripening: To accelerate the ripening process, place green tomatoes in a paper bag with an ethylene-producing fruit like a banana or ripe apple. This traps the gas and speeds things up.
Ripe Tomatoes: Once fully ripe, move tomatoes to the countertop, away from direct sunlight. For best flavor, do not refrigerate ripe tomatoes as the cold can affect their texture and flavor. However, if you have more than you can use and want to extend their life by a few days, you can refrigerate them. Let them return to room temperature for about 30 minutes before eating to restore flavor. Store them stem-side down to reduce moisture loss and prevent bruising.

How to Store Broccoli

Proper Placement: Always store broccoli in the refrigerator, preferably in a crisper drawer.
Use a Bag: Place the unwashed broccoli in a loosely wrapped plastic bag or perforated bag. Broccoli needs air circulation, so avoid sealing it tightly. You can also use a reusable mesh bag or cloth bag.
Add Moisture: To maintain crispness, some experts recommend placing the trimmed stalks in a glass with a small amount of water in the fridge.
Avoid Washing: Do not wash the broccoli until you are ready to use it, as excess moisture can promote mold and decay.
Frozen Broccoli: To preserve broccoli long-term, blanch it and then freeze it in an airtight container or freezer-safe bag.

The Storage Comparison: Tomatoes vs. Broccoli

To highlight the differing needs of these two produce items, consider the following comparison.


Storage Factor	Tomatoes	Broccoli
Ethylene Production	Moderate to High Producer	Highly Sensitive
Ideal Temperature	Room Temperature (unripe) or slightly cool (ripe)	Cold (32-39°F)
Packaging	Keep in a single layer on the counter or in a paper bag	Loosely wrapped in a plastic or mesh bag
Environment	Avoid refrigeration until ripe (for best flavor)	Always refrigerate; thrives in high humidity
Separation	Must be stored separately from ethylene-sensitive produce like broccoli	Must be stored separately from ethylene-producing produce like tomatoes
Freshness Goal	Preserve flavor and juicy texture	Maintain crispness and prevent yellowing

The Broader Context: Preventing Food Waste

Separating tomatoes and broccoli is just one example of how understanding ethylene interactions can drastically reduce food waste in your household. Other common pairings to avoid include storing onions and potatoes together, as onions also release ethylene. By adopting a more strategic approach to produce storage, you can extend the shelf life of your ingredients, save money, and contribute to a more sustainable kitchen.

This proactive step can prevent the spread of decay and help you get the most out of your fresh produce. Remembering which produce items are ethylene-sensitive versus ethylene-producing is the key to mastering produce storage.

Conclusion

The definitive answer to "Can tomatoes and broccoli be stored together?" is no. The ethylene gas released by ripening tomatoes will cause broccoli to yellow, soften, and spoil prematurely. To maximize the freshness and longevity of both, store them separately according to their specific needs. Tomatoes thrive at room temperature until ripe and then can be stored briefly in a cool spot, while broccoli requires consistent refrigeration in a ventilated bag. Implementing this simple separation rule in your kitchen can make a significant difference in reducing food waste and ensuring your vegetables and fruits maintain their peak quality.

Frequently Asked Questions

Ethylene is a natural plant hormone that accelerates the ripening process. When high ethylene-producing produce (like tomatoes) is stored near ethylene-sensitive produce (like broccoli), the gas hastens the spoilage of the sensitive items.

Besides tomatoes, broccoli should be kept away from other high ethylene producers such as apples, avocados, bananas, and melons.

Even unripe tomatoes produce some ethylene, and their output increases as they begin to ripen. It is best practice to keep them separate from broccoli to avoid any accelerated yellowing or decay.

If they are only together for a short period, the effect might be minimal. However, prolonged exposure will likely cause the broccoli to yellow and lose its crispness and flavor much faster than it normally would.

No, it's not advised. While both should be refrigerated once cut, keeping them in the same container will expose the broccoli to the cut tomato's ethylene, which will still cause rapid spoilage.

If you only have one crisper drawer, you can use separate ventilated bags or containers for different types of produce. Alternatively, utilize different shelves of the refrigerator to create distance between ethylene producers and sensitive items.

Refrigeration slows down the ripening and ethylene production process but does not stop it completely. The gas can still accumulate in a closed space like a crisper drawer and affect the broccoli over time. Always store them separately.