In your kitchen, it's always the same story:some fruits ripen faster than others and even go so far as to rot. The reason behind this? Some varieties don't go together. There are fruits called "climacteric" , once harvested, they continue to ripen . Thus, they give off ethylene gas which promotes the ripening process. For example, the banana is a climacteric fruit , which is why you can buy it still green without any worries. However, if it is in the same basket as a non-climacteric fruit , the latter will deteriorate faster.
In the aisleof climacteric fruits , not all of them generate the same amount of ethylene. Passion fruit ranks first, followed by apricot, avocado, nectarine, guava, kiwi, mango, melon, nectarine, papaya, peach, apple, pear and plum. Among the climacteric fruits which generate a moderate ethylene emission, we find the banana, the fig, the lychee and the tomato.
non-climacteric fruits , that is to say, those that produce almost no ethylene, are less likely to ripen quickly. We think in particular of pineapple, raspberry, persimmon, blackberries, blueberries, watermelon.
Therefore, it is preferable to place climacteric fruits separately from each other, but also non-climacteric fruits. However, if your avocado is not yet ripe, do not hesitate to put it next to a banana. Finally, to prevent your fruit from rotting, place a cork cut in half in your basket. It will absorb moisture from fruits and vegetables, which is responsible for rotting.
