I buy carrots very often. At Migros and Coop. But compared to the past, they can hardly be kept for more than two to three days. After that, they quickly turn pale and start to turn black. What's the problem? We even have a high-tech fridge with an extra cold vegetable compartment. But no matter how and where you store them in the fridge, the problem is always the same.

Is it the harvest (but it's like this all year round) or are they stored incorrectly at the wholesaler?

I usually only buy them individually now, but several times a week...