A microbiologist at the University of Leicester, Dr Primrose Freestone, says there are practical steps people can take to extend the freshness of fruit and vegetables. The reporting highlights her guidance aimed at reducing spoilage such as mould growth and rotting. According to the articles, her recommendations can help some produce last as long as six weeks, depending on the item and how it is handled. The pieces frame the advice as a way to improve storage outcomes and limit deterioration that typically occurs after shopping or harvest, when produce is exposed to conditions that accelerate decay. The coverage is based on Dr Freestone’s microbiology perspective on how microbes and storage practices interact with produce quality. The sources do not provide detailed experimental methodology in the excerpts shown, nor do they specify which particular fruits and vegetables achieve the longest shelf life under the guidance. Overall, the articles present the recommendations as science-informed measures intended to slow spoilage and extend usability.