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Some carrots I kept in the refrigerator developed a bitter taste even though they were still firm and had no visible mould. I had stored them loose in the same crisper drawer as several apples.
I’ve read about ethylene exposure in carrots, but most advice about ethylene focuses on ripening fruit. Can it also change the flavour of vegetables without obvious changes in appearance?
Would separate bags in the same drawer meaningfully reduce exposure, or should apples and carrots go in different compartments? I’d also like to know how to distinguish a storage-related flavour change from signs that the carrots should be discarded; I don’t want to assume that firmness alone means they are safe.
