10 Foods We Still Store in the Fridge Even Though It’s Better to Stop


We are used to putting most foods into the fridge to keep them fresh for as long as possible. But as it turns out, this is not really the right thing to do because not all foods should be stored at low temperatures. This is why many of the foods in our fridges just occupy space on our shelves and end up losing their taste and useful microelements.

BrightSide has researched the subject and found that storing some foods in cold temperatures makes their appearance and their taste worse. This is not only true for many individual ingredients, but also for prepared foods as well.

Vegetables

20+ Foods We Still Store in the Fridge Even Though It’s Better to Stop

  • Potatoes. Potato starch turns into sugar in cold temperatures, this is why cold potatoes lose their taste and end up being a bit sweet. In cold temperatures, the water inside potatoes expands and forms crystals that destroy the structure of the fibers. This makes the vegetable soft and not good to eat.
  • Garlic and onion rot when there is not enough air circulation and too much humidity.
  • Carrots and beetroots start to wither when kept in the fridge and then they also rot.
  • Tomatoes kept in the fridge lose all of their taste and become watery.
  • Eggplants are very moody vegetables. Too cold — they get watery and lose all of their useful qualities, too warm — they get dry.
  • Zucchini turns soft when kept in the fridge and they get covered with mold.
  • Cucumbers become soft and porous at lower temperatures. Gardeners know that cucumbers love the warmth and the same goes for storing them. If they get covered with dark and slimy spots — this means that they are rotting.

How to do it right? Vegetables like dry places with good air circulation and they do better when they are far from light exposure. A wooden box is a great place for them. Potatoes, tomatoes, and peppers are better kept separately, also from one another, because they actively produce the ethylene gas that speeds up the ripening of the other fruits and vegetables around them. For onions and garlic, there are other proven methods — hang them in a net or in stockings just like our grandmothers used to do.


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