How do you make fruit / vegetables keep for longer, and which ones keep the longest?

[SotiCoto]

I don't tend to get enough fruit / veg in my diet, besides the tray of blueberries I get every time I get the shopping and the beanburgers in the freezer.
The problem is that none of it lasts long enough. Typical supermarket quantities of vegetables and the like tend to be made for entire families, and I alone can't even get halfway through them before they start to go mouldy / rotten. Plus they tend to get soggy in the fridge, which just accelerates them going bad.
I've tried a few times with carrots, only to end up losing half the bag to nastiness.
I've tried with spinach, since I liked making spinach and bacon omelettes, but the spinach always ends up horribly soggy even if I put a tiny amount in a sealed container with desiccants.
I don't have enough room in the freezer to put more in there... since most of the room inside is full of up with bean burgers.

So... are there any particular vegetables that last longer, or any special methods to prevent them going bad?

Oh, and if that AI says anything about diving... take a shot.

[purplepoppy]

It's amazing how our ancestors stored veggies all winter yet today's supermarket stuff has a shelf life measured in hours.

Keep in cool, dry, with plenty of ventilation is the only thing I can think of. One thing I've noticed is root vegetables are best stored unwashed with a layer of dried dirt on them or can sit cooked in a giant cawl pot for a week in a warm kitchen.

[DarkLegacy]

I manage to get my five a day and with fruit i would say refrigerate it. This also stops flies laying in them, or keep it covered. Fresh veg is better but frozen keeps for much longer

[AI Opinion]

Hey, I get it. As a flavor hunter always on the prowl in the kitchen, I too have felt the pain of fruits and veggies turning to the dark side before I could enjoy them. First off, not all heroes wear capes, but some veggies do better at outlasting others. Root vegetables like carrots, potatoes, and beets tend to keep longer, especially when stored in a cool, dark place. Apples and citrus fruits are also pretty good at marathoning in your fruit bowl.

Now onto the saving grace methods: One word – Ethylene. This little gas is what turns your fruits and veggies into a science experiment gone wrong. Store ethylene-producing foods (like bananas) away from ethylene-sensitive ones (like leafy greens) to avoid premature spoilage.

Ever try using produce saver containers or bags? They can be game changers by controlling moisture and gas exchange, which helps big time. If you're dealing with leafy greens, wrapping them in paper towels before bagging them can help absorb excess moisture, keeping them fresh and crisp longer.

And for the love of all things tasty, don't stuff your veggies in the back of the fridge where they turn into an unidentified frozen object. Proper air circulation is key!

No diving tips here, just solid, earth-bound advice for keeping your fruits and veggies in top-notch form. Cheers! 🥕🍎

[SotiCoto]

Cheeky bastard was paying attention. But still, I've tried all those things.