15 Foods You Should Never Store Together (for Longer Shelf Life)

Storing food properly is key to keeping it fresh and avoiding waste, but did you know that some foods don’t get along well when stored together? Certain fruits and vegetables produce gases or moisture that can cause others to spoil faster, while some foods absorb odors or flavors they shouldn’t. 

By learning which foods shouldn’t be stored side by side, you can extend the life of your groceries and keep everything tasting its best. Here are several foods you should never store together.

Apples and Bananas

Apples and bananas are both delicious on their own, but storing them together can make bananas ripen and spoil much faster. This is because apples release ethylene gas, a natural ripening agent that speeds up bananas’ ripening. 

While keeping them in the same fruit bowl may be convenient, separating them will help extend their freshness. Keep apples in a cool, dry place and store bananas on the counter until they’re ripe.

Onions and Potatoes

Onions and potatoes should never be stored together because they both release moisture and gases that can cause the other to spoil faster. Potatoes stored near onions tend to sprout and rot quickly. 

Onions also release a strong odor that can permeate the potatoes. To avoid premature spoilage, keep onions in a cool, dry, and well-ventilated area, and store potatoes in a dark, dry place.

Tomatoes and Cucumbers

Tomatoes and cucumbers are commonly used together in salads, but they should be stored separately. Tomatoes emit ethylene gas, which causes cucumbers to become mushy and spoil more quickly. Storing them apart will help preserve the crispness of your cucumbers. Keep tomatoes at room temperature and store cucumbers in the fridge to maximize freshness.

Garlic and Onions

Garlic and onions may seem like they belong together because they’re often used in the same recipes, but they should be stored separately. When stored together for too long, both release moisture and gases that can lead to sprouting or spoilage. Garlic prefers a dry, dark place, while onions need good ventilation to stay fresh. Keeping them apart will help each ingredient last longer.

Bananas and Other Fruits

Bananas are one of the biggest culprits when it comes to speeding up the ripening process of other fruits. They produce high levels of ethylene gas, which can cause nearby fruits like apples, peaches, and avocados to ripen and spoil faster. To prevent this, store bananas by themselves and keep other fruits in a separate bowl or the fridge. This will help everything last longer.

Carrots and Apples

Apples and carrots might seem like a healthy pairing, but storing them together isn’t a good idea. Apples emit ethylene gas, which can cause carrots to develop a bitter taste and spoil faster. To keep your carrots crunchy and fresh, store them in the fridge in a sealed container or bag, away from apples. This will help both foods maintain their quality.

Avocados and Bananas

Like many other fruits, bananas release ethylene gas, which causes avocados to ripen more quickly. If you want to speed up the ripening of an avocado, placing it near a banana can help. However, if your avocado is already ripe, storing it with bananas can make it spoil faster. Keep avocados and bananas apart unless you’re intentionally trying to ripen the avocado quickly.

Cabbage and Apples

Cabbage is sensitive to the ethylene gas released by apples, which can cause it to spoil prematurely. While both foods are often stored in the fridge, keeping them in separate compartments or areas is best. Storing cabbage away from apples will help maintain its crispness and extend its shelf life. Keep cabbage in a breathable bag in the fridge to avoid trapping moisture.

Peaches and Plums

Peaches and plums release ethylene gas, which can cause them to overripen if stored together. While they can be placed in the same bowl to speed up ripening, it’s best to store them separately if you want them to last longer. Store each fruit in a cool, dry place, and once they ripen, move them to the fridge to slow down further ripening.

Apples and Leafy Greens

Leafy greens like spinach, lettuce, and kale are especially sensitive to ethylene gas, which apples release in large quantities. Storing apples with leafy greens can cause the greens to wilt and spoil faster. To keep your greens fresh, store them in a sealed container or plastic bag in the fridge, away from apples and other ethylene-producing fruits. This will help them stay crisp for longer.

Eggplants and Tomatoes

Eggplants and tomatoes are both ethylene-sensitive, but tomatoes produce ethylene gas that can cause eggplants to spoil quickly. Eggplants are best stored in a cool, dry place, while tomatoes should be kept at room temperature until ripe. By keeping them separate, you’ll extend the life of your eggplants and ensure they don’t turn mushy or lose flavor.

Oranges and Apples

Oranges and apples should be stored apart because apples produce ethylene gas, which can cause oranges to spoil faster. Oranges are more durable than other fruits, but exposure to ethylene can still reduce their freshness over time. To keep your citrus fruits fresh, store them in the fridge, and keep apples in a separate compartment or on the counter.

Mushrooms and Strong-Smelling Foods

Mushrooms are highly absorbent and can take on the odors and flavors of strong-smelling foods like onions, garlic, or cheese. The mushrooms may lose their delicate flavor and take on unwanted tastes if stored together. To prevent flavor contamination, keep mushrooms in a breathable paper bag in the fridge and store strong-smelling foods in sealed containers.

Melons and Apples

Melons, such as cantaloupe and honeydew, are sensitive to ethylene gas and can spoil faster when stored near apples. Once melons are ripe, they should be stored in the fridge, away from ethylene-producing fruits. This will help preserve their sweetness and texture. Keep apples on the counter and melons in the fridge to prevent premature spoilage.

Berries and Tomatoes

Berries are delicate and can spoil quickly, especially when exposed to ethylene gas from tomatoes. Storing them together can cause berries to become mushy and spoil faster. To keep your berries fresh, store them in the fridge in a breathable container, and keep tomatoes at room temperature. Separating these two will help prolong the freshness of your berries.

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