If you’ve ever brought home a bag of ripe tomatoes only to find them mushy or overripe within days, the problem may not be their quality but how – and with what – you’re storing them. But experts say a simple adjustment could make a big difference.
To understand it, first we need to learn that tomatoes and bananas share an important trait. Both are what scientists call climacteric fruits – meaning they continue to ripen even after being picked thanks to the natural release of ethylene gas.
This gas is a plant hormone that triggers ripening, but when climacteric fruits are stored together, the effect multiplies. In other words, the high ethylene output from bananas doesn’t just ripen bananas faster – it accelerates the ripening of anything stored nearby, including tomatoes.
Taylor C. Wallace, PhD, chief food and nutrition scientist at the Produce for Better Health Foundation, explains: “Fruits and vegetables that do a lot of ripening after they’re picked are best stored apart. If you keep them too close to one another, the large amounts of ethylene they produce can lead to accelerated ripening.” For tomatoes, this can mean going from perfectly firm to overripe and ready for the bin in just a few days.
So how should you store them instead? Experts recommend keeping tomatoes at room temperature in a well-ventilated spot, away from direct sunlight and from other climacteric fruits such as bananas, kiwis, melons and pears.
Spacing them out rather than piling them together can also help reduce bruising and uneven ripening.
If your tomatoes are slightly under-ripe and you need them ready sooner, you can intentionally place them next to a banana to speed up the process – but once they reach your preferred ripeness, move them back to their own space to keep them fresh for longer.
It’s also worth avoiding the fridge for fresh, ripe tomatoes. Cold temperatures can dull their flavour and give them unwanted texture.
Only refrigerate them if they’re becoming too ripe to use immediately, and bring them back to room temperature before eating for the best taste.
This principle of separating certain produce isn’t just for tomatoes and bananas – in fact, many fruits and vegetables interact in similar ways.
For instance, storing potatoes with onions can cause sprouting and unwanted flavour transfer, mushrooms can absorb the strong aroma of scallions, and apples can alter the taste of carrots and cabbage.