For the Counter

• Tomatoes. If put in the fridge can develop a mealy texture and destroy the flavor.
• Garlic. Can begin to sprout in the fridge and become rubbery and moldy.
• Onions. The moisture will eventually turn them soft and moldy.
• Winter squash. Can become mushy and lose flavor in the refrigerator.
• Avocados, Peaches and Watermelons. Refrigeration will prevent ripening.
• Bananas. Cold will stop the ripening process and will turn the peel brown or black.

 For the Fridge

• Kiwi
• Cucumber
• Bell peppers
• Eggplant
• Lettuce
• Cruciferous veggies such as broccoli, cauliflower, cabbage, Brussels sprouts.

Another thing to keep in mind is that it is important to keep climacteric — ethylene gas-producing fruits such as apples, bananas, peaches and blueberries — and non-climacteric fruits, such as citrus, strawberries, melons and pineapples, separate. Keeping these foods too close together can over-ripen non-climacteric fruits and lead to faster spoilage.

Following these simple tips will help extend the life of your produce and stretch your food dollars.