You can use fresh fruits and vegetables whenever you want with just fewer trips to the market. All that is required is proper knowledge of storage and a little planning. The most vital key point is to consume the most fragile produce early on. Check this link to consume fresh perishables. If you are going to take some time in cooking and you want to store make sure you buy the ones which are not ripe so in between storing the perishables do not die or lose their freshness.
Fruits and vegetables that are cold-sensitive will lose their flavor and moisture at low temperature. They should be placed on your kitchen counter and not in the fridge. If you do not have space on your kitchen counter, keep them in a well-ventilated area and not packed. Let them breathe. You should never refrigerate potatoes, onions, garlic or squash. Keep them in the dark dry cabinet or baskets so that they can last up to a month. Never keep onions close to potatoes. Gasses released from onions such as ethylene speeds up the ripening process. Keeping these both together will make yellow bumps grow on vegetables, and they will ripen faster making it lose its freshness. Avocados, raw Bananas, Nectarines, Peaches, Pears, Plums, and Tomatoes should never be refrigerated.
To keep perishables fresh for long the main way is by using cold temperatures to slow down food’s respiration process. Warmer temperature makes produce breathe faster. Remember, you would want to slow down the process instead of not wanting it to blow, so it is essential not to sell the fruits and vegetables in an airtight bag. Apples, Apricots, Cantaloupe, Figs and Honeydew are gas releases. They should be stored in a refrigerator.
Bananas, Broccoli, Brussels sprouts, Cabbage, Carrots, Cucumbers, Eggplant, peas, peppers, watermelon, are few of the perishables that should be kept away from gas releases to increase their shelf life.
Melons stored in the fridge can lose their flavor quickly and will become rubbery which is the reason it should be kept at room temperature. Berries rot very quickly even though blueberries are heartier, but strawberries and raspberries should be washed very gently and placed in a refrigerator for a long life. Rhubarb should be wrapped in plastic and stored in the fridge to lock the freshness and can even freeze well.
Lemons and limes absorb odors from the fridge so they should be kept on the counter. Pineapples store its fructose in their base. You can store them upside down for a day or two at room temperature or in the fridge to let the sweetness spread throughout the fruit.
If we talk about herbs, there are several ways to keep your herbs fresh for longer. After purchasing wash and dry your herbs with a towel and place them in a tall glass like a bouquet of flowers. Place a damp paper towel or plastic bag to lock in the moisture. If you want to store dried herbs then after washing sundry your herbs and put them in a plastic bag with humid moisture inside.