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12 foods you shouldn't keep in the fridge

12 foods you shouldn't keep in the fridge

For this reason, at BioBioChile we have made a list of things that you should not put in the refrigerator, based on information from the Canadian magazine Best Health and the Spanish newspaper El País.

1. Onions

The onions should be in a cool, dry, and well-ventilated place. According to The National Onion Association in the United States, this vegetable must be stored unpeeled and requires exposure to air to ensure optimal shelf life, so it should not be placed in plastic bags.
The only exception is when the onions are already peeled and cut, there they must be stored in a covered container in the refrigerator.

2. Pumpkin

The Canadian Produce Marketing Association (CPMA) indicates that the pumpkin should be in a well-ventilated, dry, dark and cool place.

3. Whole melons and watermelons

The US Department of Agriculture (USDA) found that watermelons and cantaloupes lose some of their antioxidant properties (lycopene and beta-carotene) when stored in the refrigerator. "The antioxidants in these foods are prone to breakdown if they are not stored properly," says Desiree Nielsen, a Vancouver-based registered dietitian. She suggests leaving whole melons and watermelons at room temperature to maintain these antioxidants. When sliced ​​they should be covered and put in the refrigerator.

4. Garlic

Garlic should be stored in a dark and dry place, as in the refrigerator you risk starting to sprout.

5. Potatoes

They should be stored in a dark, cool and dry space, according to Alberta potato growers in Canada. They recommend putting them unwashed in a well-ventilated cardboard box. If you wet your potatoes before storing them, the moisture can lead to fungus.

6. Honey

The Ontario (Canada) Beekeepers Association states that honey should be kept in a tightly closed container at room temperature in a dry place. The pH and sugar keep the microorganisms under control, so it is not necessary to refrigerate it. Also, refrigeration can cause crystallization.

7. Whole tomatoes

The Ontario Greenhouse Vegetable Growers states that cold air can turn the pulp of tomatoes into mush. The gastronomic columnist for the newspaper El País, Mikel López Iturriaga, agrees with this, stating that “the cold damages the inner membranes of the fruit and turns its pulp into an insipid and pasty paste. Better to have them at room temperature, and in case of having made the mistake of putting them in the fridge, leave them out for a day before eating them, that they recover some flavor. All this is not said by me, but by a wise food scientist like Harold McGee ”.

8. Apricots, bananas, kiwis, plums, peaches, and mangoes

The Canadian Produce Marketing Association says that these fruits should be kept at room temperature to better retain their nutrients.


9. Coffee

The coffee should be stored in an airtight container and in a cool, dry and dark place to preserve its flavor and freshness.

10. Avocados and pineapples

According to Mikel López Iturriaga, “the low temperatures cancel the enzymes that allow them to mature. Then other enzymes begin to act more strongly: some cause cell damage (ergo pasty texture) ”.

11. Chocolate

“Chocolate is another common victim of ice cream. Unless it contains a dairy filling or it is very hot, there is no need to put it in the refrigerator. If you put some chocolates or an open chocolate bar there, you will see that a kind of whitish layer comes out: a sign that its texture and flavor have been altered ”, assures Mikel.

12. Bread

The Spanish columnist says that a very common mistake is putting bread in the refrigerator. “Contrary to what it seems, they age faster there than in a bread bin on the kitchen counter. If you want to keep more than a couple of days, it is best to freeze in slices or small pieces and thaw in the toaster or at room temperature ”.

BioBioChile


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