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Major Ethylene Producers

  1. Apples
  2. Bananas
  3. Avocados
  4. Tomatoes
  5. Peaches
  6. Plums
  7. Pears

These items are known for producing relatively higher levels of ethylene gas as they ripen. It's a good idea to keep them separate from ethylene-sensitive produce, especially if you want to extend the shelf life of the sensitive items.

While items like onions, garlic, and potatoes do produce ethylene, they are not typically as potent as the major producers listed above. However, if you have a large quantity of these items stored together in a confined space, they can collectively release enough ethylene to affect nearby produce.

To best preserve the freshness of your fruits and vegetables, it's a good practice to store major ethylene producers away from ethylene-sensitive items, especially in situations where you're storing produce for an extended period