Looking to save money on groceries and create less food waste? Get more out of your favorite crops with some careful arrangement and management.

• Be selective. Scrutinize before buying; bruises, discoloration, and signs of overripening mean the clock is ticking. Choose fruits and veggies on the verge of their peak. Once home, if you notice soft spots or areas of deterioration, cut them away to stave off microbial decay.

• Practice smart storage. Fruits and vegetables don’t always mix. Some release ethylene gas (examples: apples, avocados, grapes, green onions, bananas, potatoes), which can cause sensitive items to decay, so separate them. And remember to wash them when you’re ready to eat.

• Honor climate preferences. While some fruits and veggies thrive at room temperature, others require sanctuary in your fridge. Store bananas, avocados, eggplants, winter squash, potatoes, and tomatoes at room temperature. Do the same for citrus fruits, apples, and pears until ripe, then transfer them to the fridge. Uncut watermelon does best in solitary confinement atop the counter. Broccoli, cauliflower, leafy greens, mushrooms, root vegetables, and carrots belong in the fridge. Garlic and onions like the pantry, but green onions store better cold.