Storing fruit properly prevent it going prematurely bad. Some household odours are caused by food that exceeds its use by date. It is more economical and more hygienic to store food sensible. Appropriate techniques are simple once put into practice.
Many fruits produce ethylene gas. This gas causes many fruits to ripen more rapidly, and then over ripen if not consumed. Fruit left out in the open, where the gas will not accumulate, will last a little longer than fruit in a sealed container. Else, you might put a banana in a plastic bag if you want it to ripen more quickly.
Mixing fruits together also causes them to ripen more quickly, especially when one of the fruits does not produce ethylene gas. Unless you want to deliberately speed up the ripening it is best to keep fruits separate.
Citrus fruits (oranges, limes, lemons, mandarins …etc.) will last longer in cooler, dark conditions. They last even longer in the fridge. Avoid sealing them in containers lest they ripen more quickly. Most fruits will last at least a little longer if refrigerated.
According to some sources a fresh Pineapples will last longer and taste sweeter if stored upside-down in the fridge with the top removed. Else, cut pineapple should be stored in an airtight refrigerated container.
Cut the top and bottom off celery and leave it sitting upright in a cup of water. It will stay crisp for several days, if not longer. Some people also like to wrap it in foil.
Any rotten items should be discarded immediately, lest they cause other items to also spoil.
Potatoes, onions and similar items do better when not stored in the fridge. A cool dark place seems best.
Apples quickly go brown when cut. If you are putting apples into a fruit salad (or regular salad) you can prevent this browning by putting some lemon juice on them. This has minimal effect on the taste, especially if the dressing includes lemon juice.
Wash fruit in cold water with a little lemon juice and salt. This removes pesticides, allowing us to enjoy the natural taste of the fruit without contaminants.