Keep fruits and vegetables separate to avoid ethylene-induced spoilage.
Use containers with holes or perforated bags for airflow and moisture reduction.
Wash, cut, and store produce in airtight containers in the fridge for easy use.
Refrigerate most vegetables and certain fruits; store others like bananas and tomatoes at room temperature.
Use crisper drawers with appropriate humidity settings for different produce types.
Freeze surplus fruits and vegetables, blanching vegetables first to preserve quality.
Delay washing until just before use to prevent premature decay.
Eat perishable items like berries and leafy greens first.