Often we think that the best way to preserve food is to put it in the refrigerator. But with some foods, that's not the case at all. Here's a list of those foods:
Bananas retain their nutrients better outside the refrigerator. The cold slows the ripening of bananas, and the humidity and darkness will accelerate rotting.
Potatoes should be transferred from the bag to a cardboard box and stored in a cool, dry, dark and well-ventilated place. At low temperatures, the starch in the potatoes converts to sugar more quickly.
Onions in the refrigerator become moldy and soft. Unpeeled onions need air, so take them out of the bag. Store peeled onions in the refrigerator in a covered container.
Avocados and pears should only be put in the refrigerator if they have already become soft. They will only ripen at room temperature.
Garlic in the cold starts to sprout, turns moldy and becomes "rubbery.
Tomatoes will lose flavor in the refrigerator. Also, the cold air will prevent them from ripening and change their texture by destroying the membranes in the walls of the fruit. Store tomatoes in a basket or on a dish on the kitchen table.
Honey retains its properties naturally; it doesn't need our help. Cold accelerates sugar crystallization and makes honey hard.
Melon and watermelon retain their antioxidants better at room temperature. Only fruits that have already been cut open should be kept in the refrigerator in a closed container.
Pumpkin is stored in a dark, cool, well-ventilated room. The ideal place is the cellar, if you have one )))).
Olive oil in the refrigerator gets hard and condenses. Put it in a dark, cool place.
Basil wilts in the refrigerator and absorbs the odors of other foods. It is better to put it on the table in a glass of fresh water or freeze it.
Apricots, kiwis, peaches, plums, and mangoes do not ripen in the cold and can lose their nutrients. Store them in a cool, dry place, such as a kitchen cupboard.
Citrus fruits deteriorate from cold. And they need room temperature to ripen.
Cucumbers can safely be stored in a cool, dry place for several days. The cold speeds up the decomposition of cucumber skins.
Carrots can rot and become watery in just a few days in the cold. Keep them away from light, moisture, and cold.
Chocolate will not melt even at room temperature if it is good quality and contains a lot of cocoa.
Bell peppers and chilies "fade" in the cold; they are better in a dry and cool place.
Ground spices can be kept out of the refrigerator for many months. The main thing is to avoid air and moisture.
Apples can be stored at room temperature for up to two weeks. Under these conditions, the enzymes they contain become more active. Remember: apples give off gas which accelerates the ripening of nearby fruits.
Eggplant should be kept out of the light at room temperature and away from other fruits and vegetables because eggplants are sensitive to ethylene, which accelerates ripening. If you do put them in the refrigerator, be sure to use them as soon as you take them out.
Pineapples are best stored at room temperature, but no more than three days. Keep cut pineapple for no more than two days in a closed container in the refrigerator.
Papaya will be able to ripen evenly if you keep it on the kitchen table and turn it over periodically. But as soon as the papaya's skin begins to yellow and soften, move the fruit to the refrigerator.
Sweet potatoes become very hard in the cold and are uncomfortable to cook. Store them in a cool, well-ventilated and dark place.
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