4 popular foods that should never be stored in the refrigerator

In summer, we often keep fruits and vegetables in the refrigerator to keep them fresh longer. However, as it turns out, low temperatures are not always good for them.

Thus, the EatingWell website named four popular types of food that should not be stored in the refrigerator. It is noted that among them are the most familiar vegetables.

Tomatoes

As it turned out, the refrigerator is not the best place to store tomatoes. It is noted that they are very thermophilic, and when they get into a cold environment, they become unsuitable for fresh consumption. At the same time, you can use chilled tomatoes for cooking. The ideal option is to store tomatoes on the windowsill (not in direct sunlight).

Fresh greens

Fresh greens, such as basil, parsley, and cilantro, really don't belong in the refrigerator. Prolonged exposure to the cold causes these products to wilt prematurely. A fresh bunch of basil can be stored in a glass of water (changing it daily) away from direct sunlight. Cover loosely with a plastic bag to keep it moist, but make sure there is an opening in the bag through which fresh air can enter.

Potatoes

Potatoes like it cool, but not cold. Storing this vegetable at low temperatures converts its starch to sugar more quickly, which can affect its flavor, texture, and cooking method. It is best stored at about 45 degrees Fahrenheit, which is about 10 degrees warmer than in the refrigerator. Most of us don't have a cellar (a cool, dark place to store root vegetables like potatoes), so it's best to keep them in a paper bag in a cool place (like the pantry).

Onions

It is best to store onions in a dry environment, such as a basement, where it is not as humid as in the refrigerator. At the same time, it is still better to put green onions in the refrigerator, as they contain a huge amount of water, so they are more easily damaged and have a shorter shelf life.

It's worth mentioning that some foods, such as avocados and stone fruits, can be kept somewhere on a windowsill or shelf until they are ripe. And then you can move them to the refrigerator if you don't intend to eat them all at once.