Stop Produce Rot! Part 2 of 2

This post sources a New York Times article: Coping with Summer's Bounty of Vegetables

More ideas to combat produce rot:

1. Roast chopped veggies in an oven as soon as you get home, 375 degrees on a large roasting pan, sprinkle with a little sea salt
2. Remove any ties or rubber bands on vegetable bunches; the closer they are packed, the faster they will rot
3. Trim off the leafy tops of vegetables like carrots and beets, but leave an inch of stem on to prevent them from drying out
4. Don’t store any vegetables in airtight plastic bags: poke holes in the bags if necessary to keep air circulating
5. Vegetables and fruit should be stored separately, because the ethylene emitted by ripening fruit can damage vegetables
6. Bananas not only will ripen quickly, but their presence will speed the ripening of nearby fruits, keep them segregated

Source: http://www.nytimes.com/2012/07/18/dining/coping-with-summers-bounty-of-vegetables.html?_r=3&pagewanted=all