In an enclosed area like a refrigerator, odors really can be a problem. Consumers shouldn't experience startling taste changes three or four days after purchase, but beyond that you might have problems. Kathleen Brown, associate professor of post-harvest physiology at Penn State, suggests that consumers try to rotate their produce purchases, using the oldest fruits and vegetables first so food items are not stored longer than a week to 10 days. Ferretti warns that odors are more likely to be absorbed at higher temperatures, which means consumers should not intermingle refrigerated fruits and vegetables with produce that is commonly stored at or slightly below room temperature, such as apples and onions. Ferretti says that not every consumer will notice a difference in taste.
Some people can sharply define tastes, and others have more bland taste ranges.
Our sense of smell works in tandem with our taste buds, so an off-odor can affect how an apple tastes, even if the odor has not truly penetrated the skin. Ferretti and Brown list some popular fruits and vegetables whose odors penetrate other foods. Apple odor is absorbed by cabbage, carrots, figs, onions, meat, eggs and dairy products. Celery can absorb the odor of carrots. Aromas from bulb onions affect apples, celery, potatoes and pears.