As some fruits and vegetables ripen, they release ethylene, a gas that can cause other produce to become spotted, soft or mealy. To prevent this from happening, keep ethylene sensitive fruits and veggies separate from their counterparts that emit the gas. On the slip side, you can put Ethylene producing produce near your unripe produce to help the process along and make it ready to eat more quickly.
Apricots, Avocados, bananas, Cantaloupes, Honey Dew, Kiwis, Mangoes, Nectarines, Papayas, Peaches, Pears, Plums, Tomatoes
Apples, Asparagus, Broccoli, Carrots, Cucumbers, Eggplants, Green Beans, Letus and other greens, Potatoes, Summer Squash, Watermelon
Answer the trivia question for points!
According to the list above, are fruits or vegetables more likely to be Ethylene producing?
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