Cucumbers, a common ingredient in salads, can stay fresh and crunchy for several days when stored in the fridge.
However, did you know there’s one food item you should never store them with?
Interestingly, while cucumbers and tomatoes make a great combination in a sandwich, they don’t get along outside of their culinary uses.
A study by PlumbNation on optimal storage methods for various fresh produce revealed that tomatoes release ethylene gas, a natural plant hormone that initiates the ripening process.
Cucumbers are extremely sensitive to this gas, and exposure can lead them to become soft, turn yellow, and spoil rapidly.
This can ruin the cucumber’s crunchy texture and make it less appetising.
The experts recommend storing cucumbers in the crisper drawer of your fridge, away from fruits like tomatoes that produce ethylene.
Ideally, cucumbers should be kept at temperatures ranging from 7-10C (45-50F).
If cucumbers are kept at temperatures below 4C (40F) for an extended period, they can suffer chilling injuries, which appear as water-soaked spots and result in a reduced shelf life.
As for tomatoes, they should be kept at room temperature, away from direct sunlight, reports the Mirror.
Storing them with the stem-side down can also help extend their freshness.
Once cut, tomatoes should be refrigerated to slow down the spoiling process.
The specialists also advised against storing potatoes and onions together, recommending that they should be kept in cool, dark places with ample ventilation.
They further warned about the dangers of storing bananas with other fruits due to the significant amount of ethylene gas they release.
Exposure to this gas causes other fruits to ripen and spoil much quicker, potentially leading to wastage if all the fruit ripens simultaneously and can’t be eaten promptly.
