Many people are used to storing vegetable supplies in the same kitchen cabinet or common container, considering it a convenient and logical solution. However, such neighborliness is one of the main reasons why produce starts to spoil much faster than the time frame. The biological processes in these crops come into conflict, creating conditions for rotting and germination.
The main reason for this is ethylene – a natural gas that onions actively emit. This substance acts as a natural ripening stimulant. When potatoes are in close proximity, ethylene causes them to “wake up” early. As a result, the tubers begin to intensify sproutThe seeds will lose moisture, become soft and shriveled.
There is also a feedback that harms the onion itself:
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Potatoes contain large amounts of moisturewhich gradually evaporates into the environment.
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Excessive humidity is the main enemy of dry husks.
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In conditions of poor ventilation, the bulbs quickly absorb this condensation, which provokes the development of mold and cervical rot.
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Instead of being dormant, onions begin to produce green feathers, depleting the bulb itself.
The optimal solution is to separate these vegetables into different locations. For potatoes, a dark, cool and dry space is ideal, where there is no exposure to light, which can cause the potatoes to grow. solanine (a toxic substance that turns tubers green). Onions, on the other hand, prefer places with excellent air circulationIt is therefore best kept in nets, wicker baskets or perforated paper bags.
Compliance with the rules of commodity neighborhood helps to significantly extend the shelf life of the harvest and preserve all its useful properties. Proper organization of space in the pantry allows you to avoid unnecessary food waste and unnecessary spending on the purchase of new products. Proper storage of vegetables guarantees their freshness and dense texture throughout the winter.
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