FRUITS AND VEGETABLES THAT MAY CREATE EXCESS ETHYLENE GAS INCLUDE:

Apples, apricots, avocados, ripening bananas, blueberries, cantaloupe, citrus fruit (not grapefruit), cranberries, figs, guavas, grapes, green onions, honeydew, ripe kiwi fruit, mangoes, melons, mushrooms, nectarines, okra, papayas, passion fruit, peaches, pears, peppers, persimmons, pineapple, plantains, plums, prunes, quinces, tomatoes and watermelon.

FRUITS AND VEGETABLES THAT MAY BE DAMAGED BY EXCESS ETHYLENE GAS INCLUDE:

Asparagus, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, chard, cucumbers, cut flowers, eggplant, endive, escarole, florist greens, green beans, kale, kiwi fruit, leafy greens, lettuce, parsley, peas, peppers, potatoes, potted plants, romaine lettuce spinach, squash, sweet potatoes, watercress and yams.

From the article here about root cellars.