Vegetable expert Pete Ferretti says not to store all your fruits and vegetables in one basket, or, in some cases, in the refrigerator.

In this age of computerized appliances and packaged dinners, the refrigerator can become a convenient place to pack away all the fruits and vegetables from a weekly trip to the market. But two vegetable crops specialists say not every food item should chill, and many should keep their distance from one another to ensure the best flavor and aroma. "Anything that ripens after it's harvested shouldn't be put in the refrigerator," says vegetable specialist Peter Ferretti. "That includes tomatoes, unripe pears, and all melons except watermelon. Chilling temperatures below 55 degrees Fahrenheit retard ripening."

Ferretti says some fruits and vegetables should not be chilled at all, while other types of produce can be refrigerated with a few easy precautions.

Tomatoes. A tomato will lose its aroma and flavor after just 40 minutes in the refrigerator. "Depending on how fast you want them to ripen, store tomatoes on a counter or on top of the refrigerator, out of sunlight," suggests postharvest physiologist Kathleen Brown. "The warmer temperatures on top of a refrigerator will make a tomato ripen faster."

Ferretti also recommends storing tomatoes so none are touching, especially if the produce has cracks or lesions. "The idea of one rotten apple spoiling the whole bunch applies here," he says. "The best place to store tomatoes is in an aerated basket that allows plenty of air flow."

Potatoes and sweet potatoes. When potatoes are refrigerated, their starch turns to sugar. While this condition can be reversed by removing the potatoes from the refrigerator, they still will retain some sugar, which causes them to brown when fried. "Potatoes should be kept in a dark place slightly cooler than the normal temperature of the home, such as in a cool cupboard, in the basement wine cellar or storage area, or near the inside wall in a garage," he says.

Cucumbers. While sensitive to cold, cucumbers must be refrigerated because they lose moisture rapidly even when they are lightly waxed. Prolonged exposure to cold, however, gives cucumbers pitted, mushy spots. Eggplant is affected similarly. Ferretti recommends storing them in a paper bag in the refrigerator crisper drawer.

Tropical fruits. Tropical fruit, including bananas, mangos, and papayas, should never be refrigerated. "Chill bananas only if you want them to turn brown for cooking or if you're freezing them for a special dessert," Ferretti says.

Citrus fruits. For oranges, lemons, limes, and grapefruit, refrigeration is a good way to preserve quality. "Citrus fruits do not ripen further after harvest," Brown says.

Winter squash or melons. Ferretti says winter squash should only be refrigerated after cooking, and melons should be refrigerated only after being cut open. "These items maintain their best aroma and flavor at room temperature," he says.

Ferretti advocates liberal use of the crisper drawers when storing produce. In most recently manufactured refrigerators, the crisper drawers can be adjusted for temperature and humidity. "The crispers are usually marked 'fruits' or 'vegetables' or 'cool' and 'moist.'" He also recommends storing fruits and vegetables in paper or plastic bags with holes to slightly increase temperature and humidity. "Fruits and vegetables should never be stored against the back wall of a refrigerator," Ferretti warns. "The rear wall is the coldest area of any refrigerator, so chilling injury or light freezing may occur."

Ferretti also recommends storing produce separately to prevent odors from affecting the taste and quality of fruits and vegetables. "Many fruits and vegetables tend to cause off-flavors and aromas in meat, dairy products, and other fruits and vegetables," he says "The closer and more enclosed the fresh produce is, the greater the chance odors will intermix. In an enclosed area like a refrigerator, odors can really be a problem."

Brown suggests consumers rotate their produce purchases, using the oldest fruits and vegetables first so items are not stored longer than a week to 10 days.

The following fruits and vegetables have odors that may penetrate other foods:

Green peppers. Green pepper odor will be absorbed by many fruits, including pineapples. "But ripened green peppers, which usually are red, orange, or yellow, do not have a strong aroma," Ferretti says.

Apples. Apple odor is absorbed by cabbage, carrots, figs, onions, meat, eggs, and dairy products. "Many consumers store apples in the refrigerator to keep them crisp, but in that space, their odor may cause problems," Brown says. "You may want to store them in a cool cellar or garage."

Carrots. Celery can absorb the odor of carrots. "It gives celery sort of an earthy taste," Ferretti says.

Onions (large bulb types) and garlic. Aromas from bulb onions affect apples, celery, potatoes, and pears.

Green bunching or scallion onions. Odors from these onions affect corn, figs, greens, and mushrooms. "Scallion odor will noticeably affect flavor by giving other produce a sharp, onion-like taste," Ferretti adds.

Pears. Pear odor is absorbed by cabbage, carrots, celery, onions, and potatoes.

Potatoes. Aromas from potatoes affect apples and pears. "Potatoes are almost always stored separately from other produce, so odor usually isn't a big problem," Ferretti says.

Citrus fruit. Citrus odor is absorbed by meat, eggs, and dairy products.

Grapes. Most commercial grapes are treated with sulfur dioxide for disease and insect control, giving the fruit a sulfurous aroma. "Most fruits shouldn't be washed before refrigerating them, but grapes are the exception," Ferretti says. "Washing grapes thoroughly removes the sulfur residue and smell, and grape skins protect against most injury during washing. Also, people tend to snack on grapes, eating three or four at a time. They aren't as likely to wash a small number of grapes."

If a piece of produce has been stored long enough to absorb odors, Ferretti recommends using it in a soup, stew, or casserole where flavors and aromas will intermingle. He says consumers can counteract some odor absorption by placing a box of baking soda in the refrigerator, pantry, or crisper drawer. "Baking soda also absorbs moisture," he says. "Baking soda can last quite a while because only the top layer absorbs odor and moisture, so homeowners can shake the top layer into the waste can and renew the treatment."

— John Wall