How to save your produce from going bad

Click on the link above to read the whole article, but here are the basics. 

Fastest to Slowest Spoilers: What to Eat First You can enjoy fresh fruits and vegetables with just a single weekly trip to the supermarket, with proper storage and a little planning.  The key is eating the more perishable produce early on. Use this guide, right—created with the help of Marita Cantwell, PhD, postharvest specialist at the University of California, Davis—based on a Sunday shopping trip. The timing suggestions are for ready-to-eat produce, so allow extra days for ripening if you're buying, say, green bananas or not-quite-ripe pears.      And remember, looks count. Appearance—vivid green spinach; smooth, unbruised peaches; plump oranges—is the best clue to whether fruits and veggies are fresh to begin with.
Eat First:  Sunday to Tuesday Artichokes Asparagus Avocados Bananas Basil Broccoli Cherries Corn Dill Green beans Mushrooms Mustard greens Strawberries Watercress	Eat Next:  Wednesday to Friday Arugula Cucumbers Eggplant Grapes Lettuce  Lime Mesclun Pineapple  Zucchini	Eat Last:  Weekend Apricots Bell peppers Blueberries Brussels sprouts Cauliflower Grapefruit Leeks Lemons Mint Oranges  Oregano Parsley Peaches Pears Plums Spinach Tomatoes Watermelon	And  Beyond Apples  Beets Cabbage Carrots Celery Garlic Onions Potatoes Winter squash

REFRIGERATE  THESE GAS RELEASERS Apples Apricots Cantaloupe Figs Honeydew

DON'T REFRIGERATE  THESE GAS RELEASERS  Avocados Bananas, unripe Nectarines Peaches Pears Plums  Tomatoes

KEEP THESE AWAY  FROM ALL GAS RELEASERS Bananas, ripe Broccoli Brussels sprouts Cabbage  Carrots  Cauliflower Cucumbers Eggplant Lettuce and other leafy greens  Parsley Peas Peppers Squash  Sweet potatoes Watermelon