Like pears, strawberries should go directly from the garden or market to cold temperatures for storage. This is because strawberries aren’t picked until they are fully ripe. That gives these beloved red berries a short life span. Slow down their ethylene release by putting them in the refrigerator right away, and store them away from ethylene-sensitive foods. You’ll need to eat strawberries within a few days if storing in the fridge. If frozen, your strawberries can last for about a year.
Good news! Though they’re an ethylene-producer, tomatoes release less gas and do so more slowly while staying fresh longer. Yet, it’s still recommended that tomatoes be sequestered away from ethylene-sensitive foods, in a container all their own. Ripe tomatoes can last as long as a full week in the refrigerator, but there’s an important reason why you might choose room temperature storage instead. Tomatoes might lose some of their taste when stored in the fridge too long. Try storing them in different ways, then conduct a taste test after a few days to see if you can detect a difference in flavor.
Ethylene-sensitive asparagus toughens quite easily after ripening, so it should always be stored in cold temperatures. If you keep it frozen, asparagus has a shelf life of about five months. Stored in the refrigerator, ripe asparagus will stay fresh up to four days. To keep your refrigerated asparagus even fresher, trim the stems and stand the whole bunch (bound with rubber bands) in an inch or two of water in a glass container. Then cover the bunch with a small plastic bag and top off the water level again when needed. Asparagus stored using this method can last up to a week.