As I was looking at the Post by 'John' on Avocado's turning brown...I remembered a suggestion made to me some years ago by a Cousin...I used to do it and it always seemed to work for me.... When I buy Tomatoes I used to put them in a bowl and leave them with an 'Apple' amongst them...Either left on the kitchen bench or in the fridge..either way..(I prefer Tomatoes left out of fridge myself these day's)...They used to keep remarkably well compared to ones left without an 'Apple' amongst them....Anyone else ever done this ?? and if so what is the 'explanation' for it ?..
"Socks" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Bigbazza said:
They used to keep remarkably well compared to ones left without an 'Apple' amongst them....Anyone else ever done this ?? and if so what is the 'explanation' for it ?..
(i think ethylene would affect ripening of avacados, but not what happens after they are cut up.)
I just 'read' the site...Thanks.."Socks"...I can see that the Ethylene ripens the 'Fruit' (viz..Tomaoes'..but does not explain why they 'Keep' much longer without 'overrippening' them....
