Diets that promote a healthy lifestyle and a healthy weight all include fruits and vegetables, preferably those that are fresh and in season. Unfortunately, fresh fruits and vegetables do not have the same shelf life as other products, such as canned food or frozen food. With a short shelf life, fresh produce often goes to waste if not eaten in time. To help address the problem, several companies have developed "green bags," which they claim keep produce fresher longer.
Ethylene
One of the main reasons why produce, fruits especially, spoils is the production of a ripening hormone called ethylene. Ethylene is a hydrocarbon gas that can help change the texture, color and softness of certain fruits, such as apples and pears. Unfortunately, ethylene can affect how quickly produce spoils as well. And one ethylene-producing fruit can affect other produce, when stored together. Green bags are designed to deal with this ethylene production.
Function
Green bags work by incorporating a silicate called zeolite into the plastic of the bag. Zeolite is a mineral typically used to soften water, but it also can be used to absorb ethylene gas. The idea behind the bag is that by placing ethylene-producing produce in it, you reduce the presence of ethylene and help control how fast it ripens. A clay called "oya" also can be used in green bags to help absorb the gas.
Possible Benefits
Certain produce benefits more from a green bag than others -- due to the fact that not all produce produces ethylene nor is all produce sensitive to ethylene. For example, apples, pears, tomatoes, avocados and ripe bananas all produce ethylene and may possibly benefit from a green bag. If anything, placing them in a green bag may prevent the produced gas from being exposed to produce that is highly sensitive to ethylene gas, such as broccoli, cabbage, cauliflower, leafy greens and lettuce.
Sensitive and Producing Fruits and Vegetables
When using green bags it's important to understand which fruits and vegetables produce ethylene gas, as well as which foods are more sensitive to the gas. This allows you to use green bags to separate produce. Produce that produces ethylene includes apples, grapes, passion fruit, apricots, green onions/scallions, peaches, avocados, honeydews/watermelons, pears, ripening bananas, ripe kiwi fruit, peppers, blueberries, mangoes, persimmons, cantaloupe, melons, pineapple, citrus fruit (not grapefruit), mushrooms, plantains, cranberries, nectarines, plums/prunes, figs, okra, quinces, guavas, papayas and tomatoes. Foods that are sensitive to ethylene gas and may be damaged by the gas include asparagus, endive, peppers, broccoli, escarole, potatoes, Brussels sprouts, cabbage, green beans, romaine lettuce, carrots, kale, spinach, cauliflower, kiwi fruit, squash, chard, leafy greens, sweet potatoes, cucumbers, lettuce, watercress, parsley, yams, eggplant and peas.
Alternatives
Green bags are not always feasible. Some produce does not really produce or react to ethylene gas, and some may actually react negatively to being placed in a bag. For example, placing produce in the bags can create condensation and moisture, which can promote mold on fruits and vegetables. Similarly, leafy greens and herbs do better when wrapped gently in a damp paper towel and stored in the refrigerator instead of in green bags.
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