9. Broccoli

Broccoli

Broccoli should be stored in cold temperatures, as well. When refrigerated separately from ethylene-producing foods, broccoli can stay fresh up to five days. However, if you store it with foods releasing ethylene, you’ll shorten the shelf life of that same broccoli by as much as 50 percent! Yellowing of the florets happens pretty quickly in even the best of settings, so give broccoli its own dedicated storage space and eat it soon after buying. If you can’t get to it for meal prep soon, definitely store it in the freezer for up to a year. 

8. Brussels Sprouts

Brussels Sprouts

Like broccoli, Brussels sprouts will begin to turn yellow when exposed to the ethylene produced by other foods. Though it should be noted that Brussels sprouts release a bit of ethylene themselves, they’re still sensitive to this naturally occurring gas from other fruits and vegetables. Also like broccoli, Brussels sprouts last up to a year in the freezer and up to five days in the fridge. 

7. Carrots

Carrot

You’ll know when ethylene-sensitive carrots have been exposed to too much ethylene from other foods. Just give them a quick taste. If they’ve become bitter, it’s too late. Next time, keep the carrots away from the ethylene producers like tomatoes. When stored properly, carrots can last in the fridge for quite a long time compared to some other vegetables — up to three weeks. In the freezer, you can get 10 to 12 months of shelf life from carrots. If you store them at room temperature, they stay fresh for only about five days. 

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