Embrapa Explains When To Refrigerate Fruit and How To Keep It From Spoiling

Overview

• Embrapa researcher Marcos Fonseca recommends refrigerating only fruit that is already ripe and storing it in closed containers on a middle shelf to retain moisture and reduce cross‑effects.
• Climacteric fruits such as banana, papaya, apple, pear, avocado, mango, peach, fig and kiwi emit ethylene that speeds nearby ripening, so they should be kept separate unless faster ripening is intended.
• For counter storage, place fruit in a ventilated, shaded area, avoid direct sun, remove plastic bags on arrival, and check ripeness stages to limit waste.
• To sanitize, soak fruit for 10 minutes in a solution of 1 tablespoon sodium hypochlorite (unscented bleach) per 1 liter of water, then rinse and dry thoroughly before storing.
• Lists compiled by recent coverage note that many fruits are best left at room temperature until ripe, whole melons should stay out of the fridge, pineapple goes in only after peeling, and several vegetables—peppers, cucumbers, garlic, onions, potatoes and tomatoes—fare better unrefrigerated.