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See Invention Hunters TV show of Produce Freshies that aired on The Food Network Channel, below at bottom of page.

                                                                                                                                                                                                                          

                                                                                                                                      

Per US Dept. of Agriculture, here's a list of fruits and vegetables that naturally emit (produces) ethylene gas and/or absorbs (is sensitive to) ethylene gas.

Producers are
: apples, apricots, avocados, bananas ripening, peaches, cantaloupes, pears, cherimoya, persimmons, figs, plantains, guava, plums, honeydew melons, ripe kiwi fruit, quinces, mamey, rambutan, mangoes, tomatoes, mangosteen.

Absorbers are:
  bananas, unripe Belgian endive, broccoli, leafy green lettuce, Brussel sprouts, okra, cabbage, parsley, carrots, peas, cauliflower, peppers, chard, potted plants, cucumbers, spinach, cut flowers, squash, eggplant, sweet potatoes, florist greens, watercress, green beans, watermelon, unripe kiwi, yams. Try not to ever store or transport fruits or vegetables that produce a lot of ethylene with products that are sensitive to it.

Take your produce out of plastic grocery bags
before storing in or out of refrigerator. Plastic causes moisture to form inside the bag which promotes the ripening and spoiling of products faster.

Take your produce out of plastic grocery bags before storing in or out of refrigerator. Plastic causes moisture to form inside the bag which promotes the ripening and spoiling of products faster.

Again, per US Dept. of Agriculture, here's a brief list of produce that produces odors and a list of products that absorbs those odors. Try to store odor producers away from odor absorbers.
Produce Freshies helps with mold, bacteria, mildew and they Absorb Odors.

Odor Producers: apples, avocados, carrots, citrus fruit, ginger root, grapes (fumigated with sulfur dioxide), leeks, dry onions, green onions, pears, potatoes, green peppers, strongly scented vegetables.
Odor Producer; apples:
 will be absorbed by cabbage, carrots, figs, onions, meats, eggs, dairy products.
Odor Producer; carrots will be absorbed by celery.
Odor Producer; citrus fruits will be absorbed by meat, eggs and dairy products.
Odor Producer; avocados
will be absorbed by pineapples.
Odor Producer; ginger root will be absorbed by eggplant.
Odor Producer; grapes fumigated with sulfur dioxide will be absorbed my other fruits and vegetables.
Odor Producer; leaks will be absorbed by figs and grapes. Odor Producer; dry onions will be absorbed apples, celery, pears.
Odor Producer; green onions will be absorbed corn, figs, grapes, mushrooms, rhubarb.
Odor Producer; pears will be absorbed by cabbage, carrots, celery onions, potatoes.
Odor Producer; potatoes
will be absorbed by apples and pears.
Odor Producer; green peppers will be absorbed by pineapples.
Odor Producer; strongly scented vegetables will be absorbed by citrus fruit.


Per UC Davis, California Postharvest Technology Research and Information Center,  Dept. of Pomology, this chart provides proper storage of fruits and vegetables.

Fruits, Melons and Vegetables to be stored in your refrigerator:
apples (more than 7 days), apricots, blackberries, blueberries, cherries, cut fruit, figs, grapes, Asian pears, raspberries, strawberries, artichokes, green onions, asparagus, herbs (not basil), leafy veggies, lima beans, beets, Belgian endive, mushrooms, broccoli, peas, radishes, Brussel sprouts, cabbage, spinach, carrots, sprouts, cauliflower, sweet corn, summer squashes, celery, cut veggies.

Ripen on Counter First, Then Store in Refrigerator: avocado, kiwi fruit, nectarines, peaches, pears, plums, plumcots.

Store Only at Room Temperature: apples (fewer than 7 days, mushmelons, watermelons, jicama, bananas, oranges, basil (in water), grapefruit, papayas, lemons, persimmons, pumpkins, limes, pineapple, water squashes, mandarin's, plantain, mangoes, pomegranate, ginger, tomatoes. Potatoes, dry onions, garlic and sweet potatoes need to be stored in a well ventilated area in the pantry. Protect potatoes from light to avoid greening. Peppers and eggplant can be kept in the refrigerator for 1-3 days, if they are used soon after removal from the refrigerator.





Per scientific testing, you can visibly see how a Produce Freshies packet helped sustain the life of a tomato for up to 27 days...still able to be eaten...saving you money. The tomato without the Freshies packet is rotten and has to be thrown in the trash. Produce Freshies absorbs the ethylene gas (the bad guy that makes your fresh fruits and vegetables ripen and spoil way too fast) allowing Freshies to more than double the life of ALL your produce.