Q: Which fruits should I put in the fridge and which can I leave on the counter?
A: You can ripen cantaloupe at room temperature, but it will go quickly from ripe to overripe. Melon stored in the fridge can develop a rubbery texture and lose a lot of flavor quickly, so keep them at room temperature.
Most berries go bad quickly, although blueberries are a bit heartier than strawberries and raspberries, which both need to be stored in the refrigerator and very gently washed just before use.
Rhubarb should be wrapped in plastic and stored in the fridge, but also freezes well.
Mangos, plums, peaches and pears can be ripened at room temperature in a brown bag until they give a bit in the palm of your hand and should then be refrigerated.
Because the sugar is concentrated at the base of a pineapple, you can store them upside down for a day or two at room temperature or in the fridge to allow the sweetness to spread throughout the fruit.
Lemons and limes will last a long time at room temperature, while they tend to absorb odors from the fridge, something worth avoiding.
Apples can be stored in the refrigerator or a cool dark location for up to four months, but bananas should be kept at room temperature anything below 58 degrees F can give these tropical fruits freezer damage.
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The first rule is not to wash fruit. They start to go bad much quicker. But if you are serving it soon, then put in a food saver bag or a ziplock bag and expel as much air from the bag as possible. Besides as far as i know from the article I read found by http://www.sharedshares.com SE, fruit and vegetables should be handled carefully to avoid bruising and breakages of the skin. Such damage will encourage deterioration and rotting. Most fresh produce is temperature sensitive and should be stored in the coolest part of the house when refrigerated space is not available. Some produce, particularly those from the tropics, e.g. pineapple and bananas, are chill sensitive and should not be stored in the refrigerator.