Consider using a banana tree to keep them separated and minimize bruising. If you won't be eating them immediately, buy bananas when they're still slightly green and store them away from other fruits in the fruit bowl (they release high amounts of ethylene gas, which as mentioned can cause other fruits to go off more quickly).Once cut, onions should be stored in a resealable bag in the fridge where they will last for around a week, or stored in a container and kept in the freezer. Avoid storing these products in plastic bags as this encourages spoilage. Onions, potatoes, and shallots should be stored in a cool dark place to keep them fresh, like a basket in a cupboard or a cellar.If your citrus starts to turn, you can slice the fruit up and freeze it: frozen citrus is great as ice cubes for drinks. However, once your lemons, limes, or oranges are past peak ripeness, storing them in the fridge will help them last longer (same goes for tomatoes and avocados).

Store cut fruits and vegetables in the fridge in perforated or unsealed plastic bags to maintain a moist environment yet still allow air to circulate.Fruits and vegetables stored at room temperature should be removed from any packaging and left loose.The dampness can make it mold and rot more quickly. Otherwise, avoid washing your produce before refrigerating it. If your greens seem sandy or dirty-think lettuce from the farmers' market-rinse and dry them well, then wrap them in a paper towel before placing in a plastic bag.(There are exceptions, such as mushrooms and herbs.) Leave refrigerated produce unwashed in its original packaging or wrapped loosely in a plastic bag.Fruits and vegetables give off different gases that can cause others to deteriorate. Keep fruits and vegetables separate and store like with like: Apples with apples, carrots with carrots, bananas with bananas.The USDA recommends using refrigerated leftovers within three to five days or freezing them for up to four months.Once a can is opened, residual metal on the rim can leach into food and leave a metallic taste. Don't refrigerate leftover soup broth, tuna fish, cranberry sauce, or other foods in cans.And don't just rely on the pre-programmed settings-rather, enlist help from a refrigerator thermometer. Check that your fridge is set at 40☏ or below.Some bacteria spores survive the cooking process and may germinate if the food is at room temperature long enough. Meal prep containers are great for portioning out leftovers. Divide leftovers into small, flat containers so that they cool faster.'Throw away all perishable foods that have been left in room temperature for more than two hours (one hour if the temperature is over 90☏, such as at an outdoor picnic during summer),' says the USDA on its website.And there's no need to wait for piping-hot foods to cool down before storing them―modern refrigerators can handle the heat. Refrigerate leftovers within two hours of cooking.Follow the 'first in, first out' rule: Always eat the oldest foods first.One of the best food storage container sets is the Rubbermaid Brilliance 10-piece set-they're super airtight, which helps your food stay as fresh as possible. Store all leftovers in leak-proof, clear containers or wraps.

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