One is the other’s “son”, but nowadays these two don’t get along. It’s all because of a compound called ethylene.
Storing tomatoes and potatoes in the same basket is not a danger to life, but it can accelerate the deterioration of both. In the case of potatoes, in fact, it can even go further and trigger a particularly disconcerting phenomenon: fast germination. The explanation lies in a natural compound released by many plants, which ethylene.
Ethylene is a colorless gas that functions as a plant hormone and plays a central role in the ripening and development of plants. It acts as a signaling molecule throughout various phases of the life cycle, from germination to leaf fall and, above all, fruit ripening. Some fruits also have a “feedback” mechanism that amplifies the process: when they start to produce ethylene, this production increases rapidly, leading to a faster and more uniform ripeningwhich, from an evolutionary perspective, helps make the fruit more appealing to seed-spreading animals, but not to us.
Harvesting can intensify this effect. When separated from the plant, the fruit is no longer under the influence of substances that can delay ripening. The result is freer ripening and, often, increased ethylene production, explains .
Not all foods react the same way to gas. Ethylene production varies greatly between plant groups, but tends to be higher in so-called “climacteric” fruits, which continue to ripen after being harvested, such as tomatoes, bananas, apples and peaches. On the other side are the products most sensitive to ethylene, which include some vegetables, such as onions and… potatoes.
When sensitive foods are stored near large ethylene producers, the gas can accelerate ripening and drastically reduce shelf life, increasing the likelihood of rotgermination is a natural process but ethylene can alter the pace and timing at which this process occurs.
Slow, steady exposure to ethylene can inhibit shoot growth. A sudden increase in gas, such as what can happen when a potato is placed next to a tomato, can break dormancy and trigger rapid germination. The result is potatoes with “tentacles” within a few days and a less efficient pantry.
