I thought I was doing something clever.
For years, I had heard that potatoes and onions were commonly stored together in the pantry. So when I brought home a fresh batch of potatoes, I decided to try something slightly different.
Instead of putting an onion in the storage basket, I placed half of an apple alongside the potatoes.
I wasn’t completely sure what would happen.
Would the apple help keep the potatoes fresh?
Would the potatoes absorb the apple’s smell?
Would the apple somehow prevent sprouting?
Or would I open the basket two weeks later and find a completely different situation?
I decided to leave them together and check on them after 14 days.
What I found was a useful reminder that not every fruit or vegetable makes a good storage companion for potatoes.
The apple didn’t act like an onion.
In fact, it may have made the potatoes more likely to sprout.
Here’s what happened and why.
Why I Tried an Apple in the First Place
The idea seemed reasonable at first.
Apples are often stored at room temperature, depending on the variety and storage conditions. Potatoes are also commonly kept outside the refrigerator in a cool, dark, dry location.
Both are foods that people regularly keep in kitchens and pantries.
So I wondered whether an apple could simply share the same storage space with the potatoes.
There was also another reason I tried it.
I’d heard plenty of traditional kitchen-storage advice involving onions and potatoes.
But I wanted to know what would happen if I substituted an apple.
It seemed harmless enough.
I wasn’t adding a chemical or unusual product.
I was simply putting two ordinary foods together in the same storage container.
The experiment lasted two weeks.
And that’s when the differences became obvious.
The First Thing I Noticed After 14 Days
When I opened the storage container, the potatoes looked noticeably different from the day I had put them away.
Some were still firm and looked perfectly normal.
But several had started developing small sprouts.
They weren’t enormous shoots covering the potatoes, but there were enough of them to make the change obvious.
The apple half, meanwhile, had changed dramatically.
It was no longer fresh and firm.
The exposed flesh had browned and shriveled.
Depending on the storage conditions, an apple half can also lose moisture relatively quickly because cutting the fruit exposes its interior to air.
In other words, the apple wasn’t preserving the potatoes.
It was aging right alongside them.
And that led to the biggest question:
Could the apple have encouraged the potatoes to sprout?
The answer is yes, and the reason involves a natural plant hormone called ethylene.
Apples Produce Ethylene Gas
Many fruits naturally produce ethylene, a plant hormone involved in ripening and other physiological processes.
Apples are well known for producing ethylene.
That matters because ethylene doesn’t simply affect the fruit that produces it.
It can also influence nearby fruits and vegetables that are sensitive to the gas.
Potatoes are among the produce items for which ethylene exposure can influence storage behavior.
That’s why storing apples directly with potatoes isn’t generally considered a good long-term storage strategy.
The apple isn’t “poisoning” the potatoes.
It’s not making them instantly unsafe.
Instead, the ethylene environment can contribute to sprouting and changes in potato quality.
And after 14 days, those little sprouts were the first clue that my storage experiment wasn’t producing the result I’d hoped for.
Why Sprouting Happens
Potatoes aren’t truly dormant forever.
They’re living plant structures.
Under the right conditions, a potato eventually starts preparing to grow a new plant.
That’s why those little eyes on a potato can eventually develop into shoots.
Temperature, light, humidity, potato variety, storage age, and exposure to gases such as ethylene can all influence how quickly sprouting occurs.
The goal of proper potato storage is therefore to slow down these processes.
A cool, dark, dry, well-ventilated environment is generally preferred.
Adding an ethylene-producing fruit directly into the storage container isn’t particularly helpful if your goal is to maximize the potatoes’ storage life.
The Apple Half Wasn’t a “Potato Preserver”
This was probably my biggest misconception.
I had imagined that because apples can be stored for a while, the apple might somehow help create a favorable storage environment.
It doesn’t work that way.
An apple doesn’t absorb whatever causes potatoes to deteriorate.
It doesn’t pull moisture out of the storage container in a useful way.
It doesn’t prevent potato sprouting.
And cutting an apple in half actually creates a very different storage situation from keeping a whole apple.
Once you cut the apple, its interior is exposed to oxygen.
The cut surface begins changing in appearance and texture.
The fruit also loses moisture more readily.
So instead of acting as a preservation tool, the apple became another perishable item sitting inside the potato container.
Why the Apple Half Turned Brown
The browning wasn’t particularly surprising.
When an apple is cut, its cells are damaged and exposed to oxygen.
Enzymatic browning can then cause the exposed flesh to turn tan or brown.
This doesn’t mean that the apple suddenly became poisonous.
It means the cut surface was undergoing normal deterioration.
After two weeks at room temperature, however, a cut apple half is a very different food from a freshly cut apple.
The longer it sits, the more its texture and quality decline.
If it becomes moldy, slimy, fermented-smelling, or otherwise spoiled, it should be discarded.
The important point is that a cut apple shouldn’t be treated as a long-term pantry companion simply because whole apples can sometimes be stored successfully.
Did the Potatoes Become Unsafe?
Not necessarily.
This is where it’s important to separate quality changes from food-safety problems.
Finding sprouts after 14 days doesn’t automatically mean every potato needs to go into the trash.
A potato can sprout and still be usable, depending on its overall condition.
The more important warning signs are things like:
- Extensive greening
- Significant mold
- Rot
- Severe softness
- Leaking
- A strong unpleasant odor
- Extensive shriveling
- Heavy sprouting combined with other deterioration
A potato that has a few small sprouts but remains firm and otherwise healthy is a different situation from a potato that has become soft, moldy, green, and rotten.
So I didn’t simply look at the number of days.
I looked at the condition of each potato.
What About Green Potatoes?
Green coloration deserves special attention.
When potatoes are exposed to light, they can develop chlorophyll, producing the familiar green color.
The green pigment itself isn’t the main concern.
Greening can occur alongside elevated levels of naturally occurring glycoalkaloids such as solanine.
That’s why potatoes should be stored away from light.
If a potato has extensive green areas, particularly if it also tastes bitter or has other signs of deterioration, it’s better to discard it.
Don’t assume that cooking will automatically solve every problem associated with a severely green or deteriorated potato.
The Difference Between Sprouts and Rot
This distinction is useful.
A sprout is a sign that the potato is trying to grow.
Rot is a sign that the potato is deteriorating.
Those aren’t the same thing.
Imagine finding a firm potato with two small shoots.
Now compare it with another potato that’s soft, wet, moldy, and smells unpleasant.
The first potato may simply be aging and beginning to sprout.
The second has clearly deteriorated.
That’s why the visual inspection matters more than simply saying:
“It’s been two weeks, so it’s bad.”
Two weeks is not an automatic expiration date for whole raw potatoes.
Storage conditions make a huge difference.
Why Light Is a Bigger Problem Than Most People Realize
If you’re storing potatoes in an open basket on the kitchen counter, pay attention to sunlight.
A bright kitchen can expose potatoes to more light than you might realize.
Potatoes are better kept in a dark storage area.
A pantry, cupboard, cellar, or other suitable cool, dark location can work much better than an exposed countertop.
Even if you never put an apple beside the potatoes, poor storage conditions can still encourage sprouting and greening.
So the apple experiment taught me two lessons.
Don’t use apples as potato companions.
And:
Don’t underestimate the importance of darkness.
What About Storing Potatoes With Onions?
This is where things get a little more interesting.
Potatoes and onions are often stored in the same general area in people’s kitchens, but that doesn’t necessarily mean they should be packed together in the same container.
Both foods have different storage needs.
Potatoes prefer cool, dark, dry conditions with good ventilation.
Onions also benefit from dry, well-ventilated storage.
Keeping them separated can help prevent moisture and other storage issues from spreading between them.
So if you’ve always kept your potatoes and onions in one basket, consider giving each its own breathable container.
You don’t need an elaborate storage system.
Two separate baskets or mesh bags can be enough.
Why a Whole Apple Wouldn’t Be My Choice Either
You might wonder whether the problem was simply that I used half an apple.
Would a whole apple be okay?
I still wouldn’t recommend storing an apple directly with potatoes if the goal is to maximize potato storage life.
The cut apple has an obvious problem because it quickly loses quality.
But the whole apple still produces ethylene.
So switching from half an apple to a whole apple doesn’t remove the underlying issue.
If anything, the better approach is simply to keep apples and potatoes in separate storage areas.
They can both have their own appropriate environments.
What I Would Do Differently Next Time
If I wanted my potatoes to stay in good condition for as long as possible, I’d simplify the setup.
I wouldn’t add an apple.
I wouldn’t add an onion directly into the same container either.
Instead, I’d use a breathable basket or bag and place the potatoes somewhere:
- Cool
- Dark
- Dry
- Well ventilated
- Away from heat
- Away from direct sunlight
I’d also inspect the potatoes regularly.
If one starts rotting, I’d remove it rather than allowing it to remain in contact with the others.
And I’d avoid washing the potatoes before long-term storage.
Moisture is not helpful when you’re trying to keep stored potatoes in good condition.
Wash them shortly before you’re ready to cook them.
What If Your Potatoes Already Have Small Sprouts?
Don’t panic.
If you open your pantry and find a few small sprouts, examine the potato.
If it’s firm and otherwise looks healthy, remove the sprouts and inspect it carefully.
If it’s significantly green, very soft, moldy, rotten, or otherwise deteriorated, discard it.
The presence of a tiny sprout isn’t equivalent to discovering a rotten potato.
But it is a reminder that the potato is aging and that its storage conditions may need attention.
If your potatoes are sprouting unusually quickly, check the temperature, light exposure, and storage location.
And if you’re storing apples nearby, move them somewhere else.
What If the Apple Was Already Cut?
This is an important point.
A cut apple should generally be treated as a perishable prepared fruit rather than a pantry-storage tool.
Once you cut the apple, you have exposed the flesh to air and handling.
If you’re not going to eat it relatively soon, refrigeration is the appropriate direction for maintaining its quality.
Leaving half an apple in a potato basket for 14 days is not a good food-storage practice.
So while the experiment was interesting, I definitely wouldn’t repeat the apple-half method as a preservation technique.
Frequently Asked Questions
Does storing an apple with potatoes make potatoes spoil?
Not necessarily in the sense of instantly causing rot. However, apples produce ethylene, and ethylene can influence potato sprouting and storage behavior. Keeping them separate is the better choice when storing potatoes for an extended period.
Can apples make potatoes sprout faster?
They can contribute to sprouting because apples produce ethylene. Potato storage conditions, temperature, variety, and age also influence sprouting.
Can I eat potatoes with small sprouts?
A potato with small sprouts may still be usable if it remains firm and otherwise appears healthy. Remove the sprouts and inspect the potato carefully. Discard potatoes that are heavily deteriorated, moldy, very soft, or significantly green.
Does a sprouted potato automatically mean it’s poisonous?
No. Sprouting is primarily a sign that the potato is beginning to grow. However, sprouting can occur alongside other quality changes, so inspect the potato rather than relying on the sprout alone.
Why did my apple turn brown?
The exposed flesh of a cut apple undergoes enzymatic browning when exposed to oxygen. Two weeks at room temperature also gives the apple plenty of time to lose moisture and deteriorate.
Should potatoes be stored in the refrigerator?
For ordinary whole raw potatoes, a cool, dark, dry storage area is generally preferred over refrigeration. A pantry or similar location is usually more appropriate.
Should potatoes and apples be stored together?
It’s better to keep them separate. Apples produce ethylene, which can influence potato sprouting and storage quality.
Should potatoes and onions be stored together?
It’s better to give them separate storage containers, even though both can be kept in similar cool, dry, well-ventilated conditions.
How should I store potatoes?
Keep them in a cool, dark, dry, well-ventilated location. A breathable bag, basket, or container can help prevent moisture from becoming trapped.
The Final Verdict
Fourteen days later, my little storage experiment taught me something I probably should have known before I started:
An apple isn’t a substitute for an onion when it comes to storing potatoes—and neither one needs to be sitting directly beside the potatoes in the first place.
The apple half had browned, shriveled, and lost its fresh appearance.
The potatoes had begun sprouting.
That didn’t mean every potato was ruined.
Some were still firm and perfectly usable.
But the experiment demonstrated why storage companions matter.
Apples produce ethylene, and ethylene can influence the behavior of nearby produce. For potatoes, that can mean encouraging sprouting and potentially shortening the period during which they remain in peak storage condition.
The better approach is much simpler.
Keep your potatoes cool, dark, dry, and well ventilated.
Keep apples somewhere else.
Don’t wash potatoes before long-term storage.
Check them periodically.
Remove any potatoes that are clearly rotten or moldy.
And don’t assume that a potato becomes unsafe simply because it has been sitting in the pantry for a certain number of days.
The potato itself will usually give you plenty of clues.
A few small sprouts?
Inspect it.
A little wrinkling?
Inspect it.
Extensive green coloration, mold, rot, or a nasty smell?
That’s your signal to let it go.
As for my apple experiment, I wouldn’t repeat it.
The apple didn’t preserve the potatoes.
It didn’t keep them fresher.
And it certainly didn’t stop them from sprouting.
Instead, after 14 days, I was left with one useful lesson:
When storing potatoes, the best “storage hack” may be not adding anything at all.
Give the potatoes the right environment, keep them away from light and heat, and let good storage practices do the work.