The Fridge Fresh unit creates an ideal environment inside your refrigerator from top to bottom to keep fruits and vegetables fresh up to 3 times longer.  Common microorganisms on the surface of fruits and vegetables and within your refrigerator can trigger natural foods to decay and spoil prematurely. The timed release of O3 zaps these microorganisms to slow the decomposition of fresh produce.  At the same time O3 neutralizes ethylene gas to delay ripening.  The Fridge Fresh unit is nature’s perfect solution to extend the life of fresh fruits and vegetables and suppress undesirable odors inside the refrigerator.

  • Apples
    Apples
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    Apples

    Types of apples:  Fuji, Gala, Golden Delicious, Granny Smith, Red Delicious.  Other apple varietals tend to have a shorter storage life.

    Quality Check

    Buy firm, avoid bruising and cracks in stem or skin.

    Storage Tips

    Store at room temperature outside of refrigerator for up to 7 days.  Refrigerate to keep fresh 3 to 6 months or longer*.  The gala apples is a delicate varietal that softens quickly.  Refrigerate gala apples as soon as possible and keep cool.

    Ethylene Sensitivity

    Apples produce high levels of ethylene. Keep away from ethylene-sensitive foods:

    unripe bananas, cucumber, leafy greens, eggplant, peppers, spinach, sweet potatoes, green beans, broccoli, brussel sprouts, cabbage, carrots, watermelon, etc.

    The Fridge Fresh unit and Apples

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    O3 significantly delays the development and spread of Botrytis cinerea (Gray Mold) and other forms of fungi and bacteria which cause rapid spoilage for many varieties of apples.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Apricots
    Apricots
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    Apricots

    Quality Check

    Look for uniform shape and color.  Avoid apricots with skin bruising or signs of insect damage.

    Storage Tips

    Store outside the refrigerator in a cool room.  When fully ripe, store inside the refrigerator to prolong freshness.  Approximate storage life 1-3 weeks or longer*.

    Ethylene Sensitivity

    Apricots are moderately sensitive to ethylene.  Keep away from apples, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Apricots

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Avocados
    Avocados
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    Avocados

    Quality Check

    Look for even skin color and avoid avocados that are misshapen or show signs of sunburn, wounds, skin blemishes and flesh browning.

    Storage Tips

    Buy avocados on the firmer side and place them directly in the refrigerator as soon as possible. Remove from the refrigerator the night before using and place on counter to ripen.  To speed up ripening, place avocado in a brown paper bag with an apple.  You can save a cut avocado from browning by storing it in an airtight container along with a few slices of onion.  The sulfur compounds from the onion will oxidize on the green surface, keeping it from browning.  Approximate storage life: 4-8 weeks*

    Ethylene Sensitivity

    Avocado fruits do not ripen on the tree.  Instead, ethylene production begins after they are harvested and increases greatly with ripening.  Keep ripe avocados away from unripe bananas, cucumber, leafy greens, eggplant, peppers, spinach, sweet potatoes, green beans, broccoli, brussel sprouts, cabbage, carrots, watermelon, etc.


    The Fridge Fresh unit and Avocados

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Bananas
    Bananas
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    Bananas

     Quality Check

    Look for bananas with a healthy yellow color.  Avoid bananas with signs of physical damage like bruising or scarring.  Choose bananas on the greenish-yellow side to allow for longer shelf life.  To ripen a banana quickly, place the banana in a brown paper bag along with an apple.

    Storage Tips

    Rather than storing bananas on the counter, store them in your refrigerator. The banana peel will turn dark brown, however the inside of the banana will remain fresh for days longer when O3 is present in the refrigerator.  Another trick is to wrap the top of the banana stems in plastic.  This prevents oxygen from entering the stem, which may delay the ripening process.  Cut up bananas into chunks and freeze them to use later in smoothies.  Approximate storage life is 1-3 weeks*

    Ethylene Sensitivity

    Ethylene sensitivity depends on the stage of the banana.  Unripe bananas are highly sensitive to ethylene. Ripening bananas produce high levels of ethylene.  Store ripened bananas away from unripe bananas, cucumber, leafy greens, eggplant, peppers, spinach, sweet potatoes, green beans, broccoli, Brussel sprouts, cabbage, carrots, watermelon, etc.

    The Fridge Fresh unit and Bananas

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Blueberries
    Blueberries
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    Blueberries

    Quality Check

    Look for vibrant color and firm flesh.  Avoid blueberries that show signs of skin defects or bruising.

    Storage Tips

    Wait to wash blueberries until you are ready to eat them.  Store blueberries on a shelf inside the refrigerator.  Avoid placing in the crisper drawer.  Take care to remove any berries that show signs of disease or wounds as the infection can spread to nearby healthy berries.  Approximate storage life is 10-18 days or longer*

    Ethylene Sensitivity

    Exposure to ethylene has little to no effect on the ripening of blueberries.

    The Fridge Fresh unit and Blueberries

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    Berries carry mold spores that cause them to spoil quickly.  O3 significantly delays the development and spread of Botrytis cinerea (Gray Mold) which is the most destructive disease that causes spoilage among berries.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Blackberries
    Blackberries
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    Blackberries

    Quality Check

    Look for vibrant color and firm flesh.  Avoid blackberries that show signs of skin defects or bruising.

    Storage Tips

    Wait to wash blackberries until you are ready to eat them. Avoid placing in the crisper drawer, store blackberries on a shelf inside the refrigerator.  Take care to remove any berries that show signs of disease or wounds as the infection can spread to nearby healthy berries.  Approximate storage life is 10-18 days or longer*

    Ethylene Sensitivity

    Exposure to ethylene has little to no effect on the ripening of blackberries.

    The Fridge Fresh unit and Blackberries

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    Berries carry mold spores that cause them to spoil quickly.  O3 significantly delays the development and spread of Botrytis cinerea (Gray Mold) which is the most destructive disease that causes spoilage among berries. 

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

     

     

  • Cantaloupe
    Cantaloupe
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    Cantaloupe

    Quality Check

    Look for well-shaped, spherical melons without the stem end attached.  An attached stem is a sign of premature harvest.  Avoid selecting a hard green cantaloupe, this coloring indicates it was picked too soon. Cantaloupes ripen after harvest but do not increase in sugar content.  A raised and well-rounded netting on the surface of the fruit is another indicator of proper maturity.  Avoid scars, surface defects such as excess scuffing and bruising.

    Storage Tips

    Ripe cantaloupes should be stored in the refrigerator.  If the cantaloupe is still firm and does not yet have a fragrance, leave it on the counter in a cool, dry place to ripen for 1-2 days. Cut melons should always be stored in the refrigerator.  Approximate storage life is 2-3 weeks*

    Ethylene Sensitivity

    Cantaloupes produce high levels of ethylene.  Store away from unripe bananas, cucumber, leafy greens, eggplant, peppers, spinach, sweet potatoes, green beans, broccoli, Brussel sprouts, cabbage, carrots, watermelon, etc.

    The Fridge Fresh unit and Cantaloupe

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

     

     

  • Cherries
    Cherries
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    Cherries

    Quality Check

    Look for plump cherries with good coloring are green flesh stems are indicators of freshness.  Avoid cracks, shriveling, bird pecks, decay, bruising, or indentation of skin.

    Storage Tips

    Wait to wash cherries until you are ready to eat them. The respiration rate of cherries significantly reduces shelf life. Respiration rate increases as a result of increased temperature and physical injury.  Refrigerate cherries as soon as possible and add extra moisture by misting with a basic spray bottle. Exposure to ethylene producing foods does not accelerate cherry ripening.  Approximate storage life is 2-3 weeks*

    Ethylene Sensitivity

    Exposure to ethylene has little to no effect on the ripening of cherries.

    The Fridge Fresh unit and Cherries

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    O3 significantly delays the development and spread of Botrytis cinerea (Gray Mold) which causes accelerated decay of cherries.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

     

  • Cranberries
    Cranberries
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    Cranberries

    Quality Check

    Look for firm cranberries that are uniform in shape and color.  Avoid soft or mushy berries, or bags of cranberries with a lot of excess liquid. Late season cranberries tend to be darker, however they may not be sweeter or riper.

    Storage Tips

    Wait to wash cranberries until you are ready to eat them. Refrigerate cranberries as soon as possible and add extra moisture by covering with a damp paper towel. Approximate storage life is 1-2 months*

    Ethylene Sensitivity

    Cranberries produce moderate levels of ethylene. Keep away from unripe bananas, cucumber, leafy greens, eggplant, peppers, spinach, sweet potatoes, green beans, broccoli, Brussel sprouts, cabbage, carrots, watermelon, etc.

    The Fridge Fresh unit and Cherries

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

     

  • Figs
    Figs
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    Figs

    Quality Check

    Look for vibrant color and firm flesh; absence of defects (such as bird-peck, sunburn, scab, skin break, and stem shrivel), insects, and decay.

    Storage Tips

    Store figs on a plate or inside an open container inside the refrigerator.  Figs do not like humidity. If figs are wet, dry them off and place them in a paper bag to absorb excess moisture.   Approximate storage life is 7-10 days or longer*

    Ethylene Sensitivity

    Figs produce very low amounts of ethylene.  Exposure to ethylene may slightly speed up ripening.

    The Fridge Fresh unit and Figs

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

     

     

  • Grapes
    Grapes
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    Grapes

    Quality Check

    Look for firm grapes.  Avoid cracks, stem browning, shriveling, dryness, and signs of insect damage.

    Storage Tips

    Cool promptly and store in refrigerator until ready to eat.  Remove any grapes in the bunch that show signs of indentation or bruising. Wounds to the grape also provide opportunity for infections that can be passed along from grape to grape.  Approximate storage life is 2-8 weeks*

    Ethylene Sensitivity

    Exposure to ethylene has little to no effect on the ripening of grapes.

    The Fridge Fresh unit and Grapes

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables. 

    O3 significantly delays the development and spread of Botrytis cinerea (Gray Mold) which is the most destructive disease that causes spoilage among table grapes.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

     

     

     

  • Honeydew
    Honeydew
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    Honeydew

    Quality Check

    Look for well-shaped, spherical melons that feels heavy for its size and has a pleasant fragrance at the blossom end.  Avoid scars, surface defects such as excess scuffing and bruising.

    Storage Tips

    Honeydew melons should be refrigerated. Wait to cut honeydew until right before eating to prevent it from drying out.  You can place a damp paper towel over cut honeydew to keep it moist or spray it with a basic water misting bottle.  Approximate storage life is 2-3 weeks*

    Ethylene Sensitivity

    Honeydew produces high levels of ethylene.  Store away from unripe bananas, cucumber, leafy greens, eggplant, peppers, spinach, sweet potatoes, green beans, broccoli, brussel sprouts, cabbage, carrots, watermelon, etc.

    The Fridge Fresh unit and Honeydew

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Lemons
    Lemons
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    Lemons

    Quality Check

    Look for intense and uniform color; smooth, firm skin.  Avoid buying lemons/limes that show signs of bruising, decay, red blotch, shriveling, and discoloration.

    Storage Tips

    Store lemons inside a plastic bag inside the refrigerator. Be sure to seal the bag most of the way, leaving one corner of the bag slightly open for air flow.  This will keep them from losing moisture and hardening. Approximate storage life is 1 month or longer*

    Ethylene Sensitivity

    Lemons produce very low amounts of ethylene. Exposure to ethylene has little to no effect on the ripening of lemons.

    The Fridge Fresh unit and Lemons

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Limes
    Limes
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    Limes

    Quality Check

    Look for intense and uniform color; smooth, firm skin.  Avoid buying limes that show signs of bruising, decay, red blotch, shriveling, and discoloration.

    Storage Tips

    Store limes inside a plastic bag inside the refrigerator. Be sure to seal the bag most of the way, leaving one corner of the bag slightly open for air flow.  This will keep them from losing moisture and hardening. Approximate storage life is 1 month or longer*

    Ethylene Sensitivity

    Limes produce very low amounts of ethylene. Exposure to ethylene has little to no effect on the ripening of limes. 

    The Fridge Fresh unit and Limes

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Mandarins and Tangerines
    Mandarins and Tangerines
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    Mandarins and Tangerines

    Quality Check

    Look for intense and uniform color; firm skin.  Avoid citrus fruits with signs of decay, skin defects, insect damage, and scars.

    Storage Tips

    Store mandarins in the crisper drawer inside the refrigerator.  Many citrus fruits will last longer when chilled. Approximate storage life is 2-3 weeks or longer*

    Ethylene Sensitivity

    Mandarins produce very low amounts of ethylene. Exposure to ethylene has little to no effect on the ripening of mandarins and tangerines.

    The Fridge Fresh unit and Mandarins / Tangerines

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Mangos
    Mangos
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    Mangos

    Quality Check

    Look for uniform size and shape; firm flesh. Avoid mangos that show signs of decay and defects, including sunburn, skin abrasions, stem-end cavity, and insect damage.

    Storage Tips

    Store at room temperature until mango has reached full ripeness. Once fully ripe place inside the refrigerator.  Ripe mangos can be refrigerated whole for up to a week, 2 to 3 days cut or pureed, and frozen up to 6 months cut or pureed.

    Ethylene Sensitivity

    Mangos are HIGHLY SENSITIVE to ethylene.  Keep away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc. 

    The Fridge Fresh unit and Mangos

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Oranges
    Oranges
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    Oranges

    Quality Check

    Intense and uniform color; firm, smooth skin; freedom from decay; freedom from defects including physical damage (abrasions and bruising), skin blemishes and discoloration, freezing damage, chilling injury, and insect damage.

    Storage Tips

    Store oranges inside the refrigerator in an area with good air-flow.  The growth of mold is the greatest contributing factor to spoilage in oranges.  Approximate storage life is 3-4 weeks or longer*

    Ethylene Sensitivity

    Oranges produce very low amounts of ethylene. Exposure to ethylene has little to no effect on the ripening of oranges.

    The Fridge Fresh unit and Oranges

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Peaches/Nectarines
    Peaches/Nectarines
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    Peaches/Nectarines

    Quality Check

    Fruit firmness, coloring peach or pink, skin free of black/brown spots or stripes.

    Storage Tips

    Store at room temperature on counter.  Refrigerate only when fully ripe. To speed up ripening, place in brown paper bag at room temperature. Approximate storage life is 2 to 4 weeks*

    Ethylene Sensitivity

    Peaches produce high levels of ethylene. Keep away from unripe bananas, cucumber, leafy greens, eggplant, peppers, spinach, sweet potatoes, green beans, broccoli, brussel sprouts, cabbage, carrots, watermelon, etc.

    The Fridge Fresh unit and Peaches / Nectarines

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    O3 significantly delays the development and spread of Botrytis cinerea (Gray Mold), a pathogen that causes disease in stone fruits and accelerates the decay in peaches and nectarines.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

     

     

  • Plums
    Plums
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    Plums

    Quality Check

    Look for firm flesh that is uniform in color all around.  Avoid bruising, scarring, and signs of decay or insect damage.

    Storage Tips

    Ripen at room temperature.  Once plums are fully ripe, store in the refrigerator to prolong freshness.   Approximate storage life 2-5 weeks.

    Ethylene Sensitivity

    Plums produce high levels of ethylene. Store away from unripe bananas, cucumber, leafy greens, eggplant, peppers, spinach, sweet potatoes, green beans, broccoli, Brussel sprouts, cabbage, carrots, watermelon, etc. 

    The Fridge Fresh unit and Plums

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

     

     

  • Raspberries
    Raspberries
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    Raspberries

    Quality Check

    Look for vibrant color and firm flesh.  Avoid raspberries that show signs of skin defects or bruising.

    Storage Tips

    Wait to wash raspberries until you are ready to eat them. Remove the diaper that comes inside the bottom of the container before placing raspberries inside the refrigerator.  Store raspberries on a shelf, avoid placing in the crisper drawer.  Take care to remove any berries that show signs of disease or wounds as the infection can spread to nearby healthy berries.  Approximate storage life is 3-6 days or longer*

    Ethylene Sensitivity

    Exposure to ethylene has little to no effect on the ripening of raspberries.

    The Fridge Fresh unit and Raspberries

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    Berries carry mold spores that cause them to spoil quickly.  O3 significantly delays the development and spread of Botrytis cinerea (Gray Mold) which is the most destructive disease that causes spoilage among berries.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Strawberries
    Strawberries
    x
    Strawberries

    Quality Check

    Look for vibrant color, firm flesh, freedom from defects.  Strawberries do not continue to ripen after harvest so be careful to choose ripe, mature strawberries for optimal flavor.

    Storage Tips

    Wash strawberries only before eating them. Take care to remove any berries that show signs of disease or wounds as the infection can spread to nearby healthy berries.  Keep strawberries on a shelf inside the refrigerator rather than the crisper drawer. Approximate storage life is 7-10 days or longer*

    Ethylene Sensitivity

    Exposure to ethylene has little to no effect on the ripening of strawberries.

    The Fridge Fresh unit and Strawberries

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    Berries carry mold spores that cause them to spoil quickly.  O3 significantly delays the development and spread of Botrytis cinerea (Gray Mold) which is the most destructive disease that causes spoilage among berries.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Watermelons
    Watermelons
    x
    Watermelons

    Quality Check

    A shriveled stem indicates ripeness in watermelons. Look for a light yellow color on the underside of the watermelon (the side that was touching the ground before it was harvested).  If it is white, this indicates the watermelon was picked too early. Avoid melons with scars, bruising, other surface defects.

    Storage Tips

    Store uncut melons in a cool, dry place out of the sun.  Cut melons should be stored in the refrigerator in an open container.  Cover with a damp paper towel to add extra moisture.  Approximate storage life is 2-3 weeks*

    Ethylene Sensitivity

    Watermelons are HIGHLY SENSITIVE to ethylene.  Store away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, honeydew, cantaloupe, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Watermelons

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Artichoke
    Artichoke
    x
    Artichoke

    Quality Check

    Look for compact and well-formed buds, typical green color, a smooth and uniform stem-cut.  Avoid artichokes that show signs of insect damage, mishandling, or defects. Artichoke buds should feel heavy for their size.

    Storage Tips

    Store in the refrigerator.  Before storing, mist the stems of the artichokes using a basic spray bottle filled with water from 10 inches away.  Place artichoke in an open plastic bag and store in the crisper drawer.  Wait to wash artichokes fully until just before you plan to cook or eat them.

    Ethylene Sensitivity

    Artichokes produce very low amounts of ethylene. Exposure to ethylene has little to no effect on the ripening of artichokes. 

    The Fridge Fresh unit and Artichokes

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    O3 significantly delays the development and spread of Botrytis cinerea (Gray Mold) which causes spoilage among artichokes.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Arugula
    Arugula
    x
    Arugula

    Quality Check

    Look for uniform green color throughout arugula leaves.  Avoid arugula with brown spots or a yellow-orange color on the edges of the leaves. Avoid leaves with signs of insect damage.

    Storage Tips

    Arugula needs to stay dry in order to stay fresh.  Gently pat arugula leaves dry with a paper towel.  Wrap a dry paper towel around the arugula. Leave arugula room to breathe, avoid packing the leaves too tightly. Place the arugula wrapped in paper towel inside a plastic bag.  Seal the bag most of the way, keeping one corner open and store in the refrigerator.  Arugula will last 1-2 weeks this way.  

    Ethylene Sensitivity

    Arugula is HIGHLY SENSITIVE to ethylene.  Store away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc. 

    The Fridge Fresh unit and Arugula

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    O3 significantly delays the development and spread of many species of mold and mildew which can cause arugula, among other leafy greens to decay and spoil rapidly.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Asparagus
    Asparagus
    x
    Asparagus

    Quality Check

    Fresh asparagus will be dark green and firm with tightly closed, compact tips. Stalks are straight, tender and glossy in appearance.

    Storage Tips

    Store upright and loosely in a glass or open container with shallow water inside the refrigerator.  Approximate storage life is 1 week outside of refrigerator.  Asparagus can keep 10 days up to 1 month* when refrigerated this way.

    Ethylene Sensitivity

    Asparagus is HIGHLY SENSITIVE to ethylene.  Keep away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Asparagus

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Beets
    Beets
    x
    Beets

    Quality Check

    Look for beets uniform in color with a firm and smooth texture.  Avoid leaves that are yellowing or limp which are signs the beets are old or have been damaged during storing. Check for insect damage in both the leaves and greens.

    Storage Tips

    First remove the greens and store greens separately inside the refrigerator in an open container covered with a moist paper towel. When the greens are attached they draw out excess moisture from roots. Beet greens can be eaten raw, boiled, sautéed, steamed or stir fried.    Place beets in an open container in the refrigerator with shallow water and cover with a damp paper towel on top.   Approximate storage life 1-2 months*

    Ethylene Sensitivity

    Beets are moderately sensitive to ethylene.  Store away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Beets

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    O3 significantly delays the development and spread of many fungal pathogens including Rhizoctonia solani, which cause rapid decay in beets.  

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Bell Peppers
    Bell Peppers
    x
    Bell Peppers

    Quality Check

    Look for firmness, as well as uniformity in shape, size and color.  Avoid defects such as cracks, decay, sunburn or wounds.

    Storage Tips

    Store outside the refrigerator in a cool space for a few days, or inside the refrigerator in crisper drawer if longer storage is needed.  Firmness of peppers is directly related to water loss.  Wilting peppers can be refreshed with a light misting using a basic spray bottle filled with water, or dunking the pepper in cold water.  Approximate storage life is 2-3 weeks* or longer.

    Ethylene Sensitivity

    Exposure to ethylene has little to no effect on the ripening of peppers.

    The Fridge Fresh unit and Bell Peppers

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    O3 significantly delays the development and spread of Botrytis cinerea (Gray Mold) which causes soft rotting and accelerated decay of peppers.  High levels of CO2 which can control Botrytis cinerea will damage peppers.   

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Bok Choy
    Bok Choy
    x
    Bok Choy

    Quality Check

    Look for firm, smooth, white stalks and dark, crisp greens.  For baby bok choy, look for light green stalks with firm leaves and no yellow or brown marks.  Avoid damaged leaves that may indicate poor storage conditions or infection of the leaves.

    Storage Tips

    The cluster of stalks hides dirt well, so be sure to wash bok choy thoroughly. Refrigerate as soon as possible and store in the crisper drawer.  Wrap in a damp paper towel or mist lightly with a basic spray bottle filled with water to delay wilting.

    Ethylene Sensitivity

    Bok choy is HIGHLY SENSITIVE to ethylene. Keep away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Bok Choy

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables. 

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Broccoli
    Broccoli
    x
    Broccoli

    Quality Check

    Look for dark or bright green closed florets; head should be compact (firm to hand pressure); cleanly cut stalk.  Avoid yellow florets or discoloration on the stem bracts.

    Storage Tips

    Wrap with a damp paper towel or damp cloth before storing in an open container inside the refrigerator.  Approximate storage life 10-14 days or longer*

    Ethylene Sensitivity

    Broccoli is HIGHLY SENSITIVE to ethylene.  Store away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc. 

    The Fridge Fresh unit and Broccoli

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables. 

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Broccolirabe
    Broccolirabe
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    Broccolirabe

    Quality Check

    Look for broccoli rabe that is a deep, rich green throughout with tightly closed florets, firm stalks.  Avoid yellow leaves and yellow spots.  

    Storage Tips

    Store inside the refrigerator in an open container covered with a moist paper towel.  Best used as soon as possible.  Approximate storage life is 1-2 weeks or longer*.

    Ethylene Sensitivity

    Broccoli Rabe is HIGHLY SENSITIVE to ethylene.  Keep away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Broccoli Rabe

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables. 

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Brussel Sprouts
    Brussel Sprouts
    x
    Brussel Sprouts

    Quality Check

    Look for bright green coloring and firm texture; the butt end may be slightly discolored, but should not be dark. Avoid Brussel sprouts that are yellowing or discolored.

    Storage Tips

    If purchased on the stalk, leave brussel sprouts on the stalk until ready for use and store inside the refrigerator.  If brussel sprouts are purchased loose, store inside the refrigerator in an open container covered with a damp paper towel or moist cloth. Approximate storage life is 3-5 weeks or longer.*

    Ethylene Sensitivity

    Brussel sprouts are HIGHLY SENSITIVE to ethylene.  Store away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Brussel Sprouts

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables. 

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Cabbage
    Cabbage
    x
    Cabbage

    Quality Check

    Look for firmness, heavy for size, and crisp leaves.  Avoid cabbage that shows signs of insect, decay, seed stalk development and other defects.

    Storage Tips

    Wrap cabbage in a damp paper towel or damp soft cloth before storing in the crisper drawer of the refrigerator.   Approximate storage life is 3-6 weeks or longer.*

    Ethylene Sensitivity

    Cabbage is HIGHLY SENSITIVE to ethylene.  Store away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Cabbage

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables. 

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Cauliflower
    Cauliflower
    x
    Cauliflower

    Quality Check

    Look for cauliflower that is firm with a compact head of white to cream white curds surrounded by a crown of well-trimmed, turgid green leaves.  Avoid cauliflower with severe yellowing due to sunlight exposure.  Avoid cauliflower that shows signs of mishandling or decay.

    Storage Tips

    Wrap cauliflower in a damp paper towel or moist cloth before storing in crisper drawer inside the refrigerator.  Approximate storage life 3-4 weeks or longer*

    Ethylene Sensitivity

    Cauliflower is HIGHLY SENSITIVE to ethylene.  Store away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Cauliflower

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables. 

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Carrots
    Carrots
    x
    Carrots

    Quality Check

    Look for carrots with bright orange coloring that are firm and straight with a uniform taper from top to bottom.  Green shoulders or green core are signs the carrot was exposed to sunlight during the growth phase and should be avoided.  Avoid carrots that are flacid or limp in texture.

    Storage Tips

    Cut the tops off of carrots, then store inside the refrigerator in an open container with shallow water.  Place a damp paper towel on top of the carrots or add extra hydration by misting carrots with a basic spray bottle filled with water every few days.  Approximate storage is 2-4 weeks or longer.*

    Ethylene Sensitivity

    Carrots are HIGHLY SENSITIVE to ethylene.  Store away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Carrots

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables. 

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Celery
    Celery
    x
    Celery

    Quality Check

    Look for stalks with light green and fresh appearance, thick and well-formed (not bowed or bulging). Avoid stalks with black or brown marks, cracks, splits or signs of insect damage.

    Storage Tips

    Store in an open container with shallow water inside the refrigerator. Cut celery stalks are very prone to bacterial decay. Use sharp blades to minimize abrasions or other damage to cut ends during storage.

    Approximate storage life 2-4 weeks or longer*

    Ethylene Sensitivity

    Celery is moderately sensitive to ethylene.  Keep away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Celery

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables. 

    O3 effectively slows the growth of Pseudomonas and Botrytis cinerea (Gray Mold), the primary causes of decay and infection in fresh celery. 

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Collards Greens
    Collards Greens
    x
    Collards Greens

    Quality Check

    Look for leaves that are dark green and uniform in color.  Avoid yellowing and signs of insect damage.

    Storage Tips

    Do not wash until ready to use.  Excess moisture may result in quicker spoilage.

    Line a plastic container, plastic bag or your crisper drawer with a clean dry paper towel.  Add collard greens.  Place another clean, dry paper towel on top before sealing the container or plastic bag. The paper towel will absorb excess moisture and prevent greens from spoiling quickly.  Mist greens with a basic spray bottle filled with water to rehydrate if greens begin to dry out and wilt.  You can also rehydrate by dunking the bunch into cool water for approximately 10 minutes.  Wash immediately before use.

    Ethylene Sensitivity

    Collard greens are HIGHLY SENSITIVE to ethylene.  Keep away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Collard Greens

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables. 

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Cucumbers
    Cucumbers
    x
    Cucumbers

    Quality Check

    Look for uniform shape, firmness, and dark green exterior color.  Avoid cucumbers that are yellowing or show signs of mishandling or decay.

    Storage Tips

    If you are planning to eat them within a few days after purchase, they can be left outside the refrigerator in a cool room.  Wrap in a moist paper towel or damp cloth and keep in the refrigerator for longer storage. Cucumbers are often treated with approved waxes or oils to minimize water loss, reduce injury and enhance appearance.  Be sure to wash cucumbers thoroughly before eating.  Buy organic if possible. Approximate storage life is 10-14 days or longer*.

    Ethylene Sensitivity

    Cucumbers are HIGHLY SENSITIVE to ethylene.  Keep away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Cucumbers

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables. 

    O3 effectively slows the growth of several bacterial and fungal pathogens that cause cucumbers to spoil at an accelerated rate. 

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Eggplant
    Eggplant
    x
    Eggplant

    Quality Check

    Look for uniform egg to globular shape.  Eggplant should be firm and dark purple in color with a fresh green stem.  Avoid eggplant that shows signs of growth or handling defects.

    Storage Tips

    Do not wash before storing.  Place unwrapped and loose in the crisper drawer inside the refrigerator.  Approximate storage is 1-2 weeks or longer.*

    Ethylene Sensitivity

    Eggplant is moderately sensitive to ethylene.  Store away from ethylene-producing foods:

    apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Eggplant

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables. 

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Endive
    Endive
    x
    Endive

    Quality Check

    Look for crisp, white and yellow leaves.  The greener the leaves are, the more bitter the endive will taste. Avoid leaves that are wilted, browning or show signs of insect damage.

    Storage Tips

    Do not wash until ready to use.  Excess moisture may result in quicker spoilage.

    Line a plastic container, plastic bag or your crisper drawer with a clean dry paper towel.  Add endive. Place another clean, dry paper towel on top before sealing the container or plastic bag. The paper towel will absorb excess moisture and prevent greens from spoiling quickly.  Mist greens with a basic spray bottle filled with water to rehydrate if greens begin to dry out and wilt.  You can also rehydrate by dunking the bunch into cool water for approximately 10 minutes.  Wash immediately before use.

    Ethylene Sensitivity

    Endive is moderately sensitive to ethylene.  Keep away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Endive

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    O3 significantly delays the development and spread of many species of mold and bacteria which can cause endive, among other leafy greens to decay and spoil rapidly.  

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Green Beans
    Green Beans
    x
    Green Beans

    Quality Check

    Look for green beans that are slender and firm with an emerald green color.  There are over 100 different types of green beans and some varietals come in yellow or purple colors.    Yellow green beans are called wax beans and are a bit sweeter.  The purple ones are a bit tougher and will turn green when cooked.  Avoid green beans that are limp or have signs of decay or insect damage.

    Storage Tips

    Green beans like humidity but not wetness.  Decreased quality is most often associated with moisture loss.  Place green beans in an open container in the refrigerator and cover with a damp paper towel. Lightly mist with a basic spray bottle filled with water to add extra hydration every few days.  Green beans may be frozen for 6-8 months but should be cooked or blanched before freezing.   Approximate storage life 1-2 weeks or longer.*  

    Ethylene Sensitivity

    Green beans are moderately sensitive to ethylene. It’s best to keep green beans away from ethylene-producing foods: apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc. 

    The Fridge Fresh unit and Green Beans

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables. 

    O3 significantly delays the development and spread of many forms of mold and bacteria which can cause rapid decay in green beans.   

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Green Onions
    Green Onions
    x
    Green Onions

    Quality Check

    Look for thin, bright green, well-formed stalks (at most slightly curved or angular), white shank or neck.  Avoid green onions with excessive roots, decay, insect damage, crushed leaves, or dehydrated clipped-ends.

    Storage Tips

    While most forms of onions should be stored outside the refrigerator, green onions are the exception and should always be refrigerated.  Please green onions in an open container or jar of shallow water (just enough to cover the roots). Cover with a moist paper towel or place a plastic bag over the top.

    Ethylene Sensitivity

    Green onions are HIGHLY SENSITIVE to ethylene.  Store away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Green Onions

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables. 

    O3 significantly delays the development and spread of many forms of mold and bacteria which can cause rapid decay in green onions. 

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Iceberg Lettuce
    Iceberg Lettuce
    x
    Iceberg Lettuce

    Quality Check

    Look for bright, light green colored leaves that are crisp and turgid.

    Storage Tips

    Hold the head of iceberg lettuce in your hand, with the core facing up.  Pound the core of the lettuce firmly down onto a clean, hard surface such as a kitchen counter or table.  Grasp the core, twist, and pull it out of the lettuce head and discard.  Rinse the entire head of lettuce under cool, running water, holding it with the core facing up.  Turn the head over and shake to remove excess water.  Place it on a clean, dry towel to drain. Use paper towels to pat dry the outside of the lettuce.  Wrap the iceberg lettuce in dry paper towels.  Place head of lettuce wrapped in paper towels in a plastic bag.  Store inside the crisper drawer in your refrigerator. To prevent iceberg lettuce from browning prematurely, do not use a metal knife to remove the head’s core.  Instead tear the lettuce leaves with your hands.  A plastic knife will also delay browning, but hand-tearing is the best method.

    Ethylene Sensitivity

    Iceberg lettuce is HIGHLY SENSITIVE to ethylene.  Keep away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Iceberg Lettuce

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables. 

    O3 significantly delays the development and spread of many forms of mold and bacteria which can cause rapid decay in iceberg lettuce. 

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Kale
    Kale
    x
    Kale

    Quality Check

    Look for leaves that are dark green and uniform in color.  Avoid yellowing and signs of insect damage.

    Storage Tips

    Do not wash until ready to use.  Excess moisture may result in quicker spoilage.

    Line a plastic container, plastic bag or your crisper drawer with a clean dry paper towel.  Add the kale.  Place another clean, dry paper towel on top before sealing the container or plastic bag. The paper towel will absorb excess moisture and prevent kale from spoiling quickly.  Mist kale with a basic spray bottle filled with water to rehydrate if kale begins to dry out and wilt.  You can also rehydrate by dunking the bundle into cool water for approximately 10 minutes.  Wash immediately before use.

    Ethylene Sensitivity

    Kale is HIGHLY SENSITIVE to ethylene.  Store away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Kale

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables. 

    O3 significantly delays the development and spread of many species of mold and bacteria which can cause kale, among other leafy greens to decay and spoil rapidly.  

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Leeks
    Leeks
    x
    Leeks

    Quality Check

    Look for firm and smooth stalks with white stems and dark green leaves.  The cut bottoms should be flat.  Rounded bottoms may indicate improper or prolonged storage.  Avoid blemishes and signs of insect damage.

    Storage Tip

    Store unwashed and untrimmed in an open container in the refrigerator or in an open plastic bag.  Cover with a moist paper towel to prevent moisture loss.  Approximate storage life is 1-2 weeks or longer.*

    Ethylene Sensitivity

    Leeks are moderately sensitive to ethylene.  Store away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Leeks

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables. 

    O3 significantly delays the development and spread of many species of mold and bacteria which can cause leeks to decay and spoil rapidly.  

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Mushrooms
    Mushrooms
    x
    Mushrooms

    Quality Check

    Look for mushrooms that are uniform with a white to dark brown coloring.  High quality mushrooms will have a rounded cap with a smooth, sometimes glossy surface.

    Storage Tips

    Do not wash before storing in refrigerator. Prepackaged mushrooms should remain in the store package.  Loose mushrooms should be stored in a paper bag in the refrigerator. This allows the mushrooms to stay firm and breathe.  Never store mushrooms in a plastic bag because they will deteriorate quickly in plastic.

    Ethylene Sensitivity

    Eggplant is moderately sensitive to ethylene.  Store away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Mushrooms

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables. 

    O3 significantly delays the development and spread of many species of mold and bacteria which can cause mushrooms to decay and spoil rapidly.  

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Mustard Greens
    Mustard Greens
    x
    Mustard Greens

    Quality Check

    The smaller and more tender leaves of mustard greens in the Spring will generally be milder in flavor than the more mature leaves later in the year in Summer or Fall.  Check for greens that are deep green and uniform in color.  Avoid yellowing on the leaves and signs of insect damage or decay.

    Storage Tips

    Keep mustard greens in an open container in the refrigerator covered with a damp paper towel on top.   Approximate storage life 2-4 weeks or longer*.

    Ethylene Sensitivity

    Mustard greens are HIGHLY SENSITIVE to ethylene. Keep away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Mustard Greens

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables. 

    O3 significantly delays the development and spread of many species of mold and bacteria which can cause mustard greens, among other leafy greens to decay and spoil rapidly.  

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Parsnips
    Parsnips
    x
    Parsnips

    Quality Check

    Look for parsnips that are firm, with intact roots and very white in color.  White flesh indicates the parsnip will be sweeter.  Avoid parsnips that are shriveled, yellowing or going brown around the core.  Smaller parsnips are generally sweeter and less woody in flavor compared to larger parsnips.  Avoid nicks, cuts, and signs of insect decay.  

    Storage Tips

    Remove the greens and store parsnips in an open container inside the refrigerator covered with a moist paper towel. If greens are left attached they will draw out moisture from the parsnips which speeds up decay.  It’s best to store parsnips in the back of the crisper drawer where it is coldest, but make sure they don’t freeze.  Approximate storage life 2-6 months or longer.*

    Ethylene Sensitivity

    Parsnips produce very low amounts of ethylene. Exposure to ethylene has little to no effect on the ripening of parsnips.    

    The Fridge Fresh unit and Parsnips

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables. 

    O3 significantly delays the development and spread of many species of mold and bacteria which can cause parsnips to decay and spoil rapidly.  

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Radishes
    Radishes
    x
    Radishes

    Quality Check

    Look for radishes with bright green, fresh and perky greens.  Avoid signs of decay which can appear as yellowing on the edges of the leaves or discoloration including dark spots.  Avoid any signs of browning or wilting leaves, which are signs that the radishes are old or have been damaged during storage. Radishes should be uniform in shape or color, smooth, and firm.  Avoid radishes that are squishy in texture. Check for insect damage in both the leaves and greens.

    Storage Tips

    First remove the greens and store separately.  When the greens are attached they draw out excess moisture from roots.   Place in an open container in the refrigerator with shallow water and cover with a moist paper towel.   Approximate storage life 1-2 months or longer.*

    Ethylene Sensitivity

    Radishes are moderately sensitive to ethylene. It’s best to store radishes away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Radishes

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    O3 significantly delays the development and spread of Pseudomonas and Botrytis cinerea (Gray Mold) which cause rapid decay in radishes.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Romaine Lettuce
    Romaine Lettuce
    x
    Romaine Lettuce

    Quality Check

    Look for bright to dark green colored leaves (tinged with red in the red romaine cultivars).  Inner leaves should be yellow or light green. Leaves should be crisp and free from insects.

    Storage Tips

    Do not wash until ready to use.  Excess moisture may result in quicker spoilage.

    Line a plastic container, plastic bag, or your crisper drawer with a clean dry paper towel.  Add the lettuce.  Cover with another clean, dry paper towel on top before sealing the container or plastic bag. The paper towel will absorb excess moisture and prevent lettuce from spoiling quickly. Wash thoroughly immediately before use. Cut or broken midribs of Romaine lettuce may discolor more rapidly than cut pieces of iceberg lettuce.

    Ethylene Sensitivity

    Romaine lettuce is HIGHLY SENSITIVE to ethylene.  Keep away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Romaine Lettuce

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    O3 significantly delays the development and spread of Botrytis cinerea (Gray Mold) and Listeria Monocytogenes, the most common forms of bacteria that cause decay and spoilage in romaine lettuce.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Snap Peas
    Snap Peas
    x
    Snap Peas

    Quality Check

    Look for plump, crisp pods with uniform bright green coloring, no more than 2.5 inches in length.  Overgrown peas can be tough.  Snap peas should be light to deep green but not yellow-green.  Avoid broken pods. 

    Storage Tips

    Refrigerate snap peas, snow peas, and sugar peas in an open container inside the refrigerator.

    Ethylene Sensitivity

    Peas in a pod produce very low amounts of ethylene. Peas in a pod are moderately sensitive to ethylene.  To be safe, try to store away from ethylene-producing foods: apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Snap Peas

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Spinach
    Spinach
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    Spinach

    Quality Check

    Look for green leaves uniform in color.  Avoid yellow-green leaves and avoid damaged leaves.  When buying spinach in bunches, roots should be trimmed short.

    Storage Tips

    Refrigerate as soon as possible.  Keep spinach leaves loose in an open container in the crisper drawer. Mist lightly with a basic spray bottle filled with water to delay wilting. Approximate storage life 7-10 days or longer*.

    Ethylene Sensitivity

    Spinach is HIGHLY SENSITIVE to ethylene. Keep away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Spinach

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    O3 effectively slows the growth of Pseudomonas, a form of bacteria which accelerates decay in spinach leaves.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Tomatoes
    Tomatoes
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    Tomatoes

    Quality Check

    Look for firm, well formed shape, uniform color throughout, no green shoulders.  Avoid growth cracks, catfacing, zippering, sunscald, insect injury, or bruising.

    Storage Tips

    Store in cool, dry, area away from direct sunlight. Flavor is best when tomatoes are stored outside of the refrigerator, however tomatoes can be refrigerated to extend freshness a few extra days. Tomatoes allowed to ripen off the vine may develop a more yellow and less red color and will be softer.  To speed up ripening, place in a paper bag with an apple.  Approximate storage life is 1 to 2 weeks or longer*.

    Ethylene Sensitive

    Tomatoes produce high levels of ethylene.  Store away from unripe bananas, cucumber, leafy greens, eggplant, peppers, spinach, sweet potatoes, green beans, broccoli, Brussel sprouts, cabbage, carrots, watermelon, etc.

    The Fridge Fresh unit and Tomatoes

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables. 

    O3 effectively slows the growth of Botrytis cinerea (Gray Mold) which causes accelerated decay and surface lesions in tomatoes.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Turnips
    Turnips
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    Turnips

    Quality Check

    Look for small turnips that are heavy for their size, firm, and have brightly colored, fresh leaves attached.  Small turnips tend to be the sweetest with the best texture. Avoid nicks, cuts, growth cracks, leaf scars, and signs of insect decay.

    Storage Tips

    Remove the greens and store greens separately inside the refrigerator in an open container covered with a moist paper towel.  Turnip greens can be eaten raw, boiled, sautéed, steamed or stir fried.  If greens are left attached they will draw out moisture from the turnip which speeds up decay.  Store turnips in the refrigerator in an open container covered with a moist paper towel.   Turnips may become bitter with prolonged storage.

    Ethylene Sensitivity

    Turnips produce very low amounts of ethylene. Exposure to ethylene has little to no effect on the ripening of turnips.

    The Fridge Fresh unit and Turnips

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    O3 significantly delays the development and spread of Pseudomonas and Botrytis cinerea (Gray Mold) which can cause rapid decay in turnips.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Watercress
    Watercress
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    Watercress

    Quality Check

    Look for bunches that are bright green in color and have firm stems.  Avoid watercress that shows signs of wilting, bruises, torn leaves or crushed stems.  Watercress leaves will darken and the stems will become limp as they decline.  Slimy texture on leaves and stems indicates the leaves are beginning to spoil.

    Storage Tips

    Examine the leaves prior to storage and remove any that are limp or discolored.  Rinse thoroughly to remove and dirt and pollutants.  Watercress benefits from storage in water.  Store your watercress in a glass of water with only the stems under water, or wrap a moist paper towel around the stems and store in an open plastic container or bag. Refrigerate as soon as possible. Approximate storage is 5-7 days or longer*.

    Ethylene Sensitivity

    Watercress is HIGHLY SENSITIVE to ethylene. Keep away from apples, apricots, avocados, ripening bananas, cantaloupe, figs, melons, peaches, plums, tomatoes, etc.

    The Fridge Fresh unit and Watercress

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    O3 effectively slows the growth of Pseudomonas, a form of bacteria which accelerates decay in leafy greens.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.

  • Zucchini
    Zucchini
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    Zucchini

    Quality Check

    Look for firm, shiny and smooth exterior with a bright green or yellow color with no blemishes. In addition to familiar long, cylindrical, dark green zucchini you can also find round zucchini.  Skin can range from pale green to striped green to yellow.

    Storage Tips

    Wrap in a moist paper towel or damp cloth and store in the refrigerator.  If you are planning to eat them within 1-2 days after purchase, zucchini does fine for a few days if left out on a cool counter, even after cut.  Be sure to wash zucchini thoroughly before eating.  Approximate storage life is 10-14 days or longer*.

    Ethylene Sensitivity

    Zucchinis produce very low amounts of ethylene. Accelerated ripening may result from exposure to ethylene.

    The Fridge Fresh unit and Zucchini

    The Fridge Fresh unit generates O3 inside your refrigerator to prevent premature spoiling of fresh foods. The timed release of O3 neutralizes ethylene gas through a natural process called oxidation, and effectively slows the growth of common microorganisms that speed up ripening and decay in fresh fruits and vegetables.

    *Storage life varies depending on quality and freshness at time of purchase, temperature and humidity in the refrigerator, and other factors.