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: Never store ethylene producers (like apples or bananas) with ethylene-sensitive crops (like leafy greens or carrots), as this gas accelerates unwanted ripening and decay.

For commercial growers and distributors, the Fresh Fruit and Vegetable Traceability Guideline provided by GS1 outlines the necessary steps for tracking produce through the supply chain. This ensures accountability and safety from farm to table. 3543mp4

: Store in the refrigerator. Soft herbs (cilantro, parsley) should be kept upright in water with a plastic bag over the top. : Never store ethylene producers (like apples or

Based on guides from organizations like the Vermont Foodbank , here is how to store common items: : Store in the refrigerator

: Potatoes and onions should be stored in a cool, dark place but separately from each other to prevent sprouting.

: Avoid storing odor-sensitive items (e.g., onions or garlic) near items that easily absorb odors (e.g., apples or potatoes) to preserve fresh flavor.