CreatripTeam

Tomatoes and spinach pair well in meals but should not be stored together. Tomatoes are climacteric fruits that release ethylene gas after harvest; this plant hormone accelerates ripening and activates enzymes that soften plant tissues. When ethylene contacts sensitive greens like spinach, it breaks down chlorophyll and converts starch to sugar, causing leaves to yellow, brown and wilt. Other ethylene producers include bananas, apples, avocados, kiwi, peaches and melons. Vegetables sensitive to ethylene include spinach, cucumber, broccoli, cabbage and carrots. Best storage tips: keep spinach dry, wrapped in kitchen towel and sealed in an airtight container in the fridge (or blanched and frozen for long-term storage up to six months). Store tomatoes at room temperature in a well-ventilated spot to preserve texture and flavor rather than refrigerating. (climacteric: a fruit that continues to ripen and emit ethylene after harvest)