Some produce are terrible roommates – they are a bit “gassy”.
The main way to lengthen shelf life of produce is by using cold temperatures to slow food’s respiration, or ‘breathing’ process.” In general, the warmer the temperature, the faster the rate of respiration, which is why refrigeration is critical for most produce. But while you want to slow it down, you don’t want to stop the breathing altogether. The worst thing to do is seal fruits and vegetables in an airtight bag. You’ll suffocate them and speed up decay.
But some fruits simply don’t get along with other produce – and they have a “gas” problem. They emit ethylene, an odorless, colorless gas that speeds ripening and can lead to the premature decay of nearby ethylene-sensitive vegetables. So you need to separate those odorless offenders from the more sensitive produce.
REFRIGERATE THESE GAS RELEASERS:
DON’T REFRIGERATE THESE GAS RELEASERS:
KEEP THESE AWAY FROM ALL GAS RELEASERS:
Lettuce and other leafy greens
article from: vegetariantimes.com