If the vegetables in your fridge are going off quickly, you are probably doing it all wrong, new University of Otago research shows.
The study on food storage disproved a number of trusted methods, including brushing avocado flesh with lemon juice, and storing celery upright in water.
University of Otago consumer food science senior lecturer Dr Miranda Mirosa said about 47,000 tonnes of edible vegetables were thrown out each year in New Zealand.
The research found carrots could last up to 10 times longer if stored in an airtight container lined with paper towels in the fridge, compared to loose carrots in the fridge.
Spreading lemon juice or olive oil on avocado flesh actually diminished the quality of the flesh, while wrapping it in cling wrap with the stone intact could make it last up to four times longer than just putting it in the fridge.
Science student Francesca Goodman-Smith said keeping an avocado half in a jar with a piece of onion, also proved effective for prolonging the longevity of the fruit.
The research aimed to provide definitive vegetable storage information for a New Zealand context because vegetables were expensive, food waste was an increasing problem, and there were many urban myths about storage, Dr Mirosa said.
''Vegetables make up almost a third of food wasted by New Zealand households, mainly due to their short shelf life.''
The research showed it was simple to extend shelf life.
''Small actions, such as putting your bagged lettuce in an airtight container, can have big impacts in terms of how long the food will last.''
Miss Goodman-Smith said she spent ''many many days'' in a giant fridge monitoring the rotting vegetables during the study, and the different rates at which vegetables spoiled kept the project fresh.
