5 Ingredients That Should NEVER Be Kept Together

The Hidden Enemies in Your Kitchen

Did you know that some foods are natural enemies when stored together? They release gases and chemicals that speed up each other's spoilage.

Here are 5 ingredient combinations you should avoid—and what to do instead.

1. Bananas + Everything Else

The Problem: Bananas release high amounts of ethylene gas, which accelerates ripening in nearby produce.

What Happens: Your apples, avocados, and other fruits ripen (and rot) much faster.

The Solution:

• Store bananas separately, away from other fruits
• Wrap the stems in plastic wrap to slow ethylene release
• Use this to your advantage: place unripe avocados near bananas to ripen them faster!

2. Apples + Potatoes

The Problem: Apples release ethylene gas, while potatoes are extremely sensitive to it.

What Happens: Potatoes sprout faster and develop a bitter taste.

The Solution:

• Store potatoes in a cool, dark place (not the fridge!)
• Keep apples in the refrigerator
• Never store them in the same drawer or basket

3. Onions + Potatoes

The Problem: Both release moisture and gases that affect each other.

What Happens: Potatoes absorb moisture from onions and rot faster. Onions absorb potato starch and become mushy.

The Solution:

• Store onions in a cool, dry, well-ventilated area
• Keep potatoes in a separate dark location
• Both should be stored in breathable containers (not plastic bags!)

4. Tomatoes + Cucumbers

The Problem: Tomatoes release ethylene gas, and cucumbers are highly sensitive to it.

What Happens: Cucumbers become yellow, mushy, and spoil quickly.

The Solution:

• Store tomatoes at room temperature (not in the fridge!)
• Keep cucumbers in the refrigerator
• If you must refrigerate tomatoes, keep them in a separate drawer

5. Avocados + Citrus (When Ripe)

The Problem: Once ripe, avocados continue to release ethylene, while citrus can absorb odors.

What Happens: Citrus fruits can develop off-flavors, and avocados over-ripen quickly.

The Solution:

• Store ripe avocados in the refrigerator
• Keep citrus in a separate area or in the crisper drawer
• Use unripe avocados near bananas to speed ripening

Quick Reference Chart

The Science Behind It

Ethylene Gas

Many fruits produce ethylene gas as they ripen. This gas triggers ripening in other produce, creating a chain reaction of spoilage.

High Ethylene Producers:

• Bananas
• Apples
• Avocados
• Tomatoes
• Peaches

Ethylene-Sensitive Foods:

• Cucumbers
• Potatoes
• Leafy greens
• Broccoli
• Carrots

Pro Tips for Better Storage

1. Use the crisper drawers - They're designed to control humidity
2. Don't wash produce before storing - Moisture promotes mold
3. Check your fridge temperature - Should be 35-38°F (2-3°C)
4. Rotate your produce - First in, first out
5. Remove spoiled items immediately - One bad apple really does spoil the bunch!

The Bottom Line

A little knowledge about food chemistry can save you hundreds of dollars a year. By storing your ingredients properly, you'll:

• Extend shelf life by days or even weeks
• Reduce food waste significantly
• Save money on groceries
• Enjoy fresher, better-tasting food

Track It Automatically

Remembering all these rules is hard. That's why we built NoFoodAlone—to give you smart storage tips and alerts automatically.