We've all been there; stocked the fridge full of fruit and vegetables only to have them rot before they can be eaten.
Where you store your groceries within the fridge matters, but so does the type of fruits and vegetables you store together.
"Apples and watermelons are long-term enemies while bananas don't play well with others and should be kept on their own," says Sainsbury spokesman Paul Crewe in an interview with the Daily Mail.
The UK supermarket chain recently released a table to help shoppers keep their food fresher for longer.
"Our guide gives new meaning to the word frenemies, highlighting certain fruits which just don't get along," says Crewe.
This is because certain fruits and vegetables produce the plant hormone, ethylene, which regulates the plant's growth and development, and can affect surrounding ethylene-sensitive produce.
How to keep produce fresher for longer
The secret is to separate the ethylene producers from the ethylene-sensitive fruits and vegetables.
According to the Vegetarian Times, apples and apricots are "gas releasers" that should be refrigerated.
While avocados, unripe bananas, nectarines, peaches, pears, plums and tomatoes, all release ethylene but shouldn't be placed in the fridge
Lastly, the following list of ethylene-sensitive produce should be kept away from all gas releasers:
- bananas, ripe
- brussels sprouts
- lettuce and other leafy greens
- sweet potatoes
Though bananas have been labelled the black sheep of fruit family, they can be used to an advantage when waiting for fruit to ripen.
Simply place an unripe avocado, or peach, in a paper bag with a banana is a great way to speed up the process.