10 foods that should never be refrigerated
The idea that storing food in the refrigerator helps maintain its freshness and usability has been sitting in our heads for quite some time. And although in the case of most everyday products this should really be done, among them there are also products that are best kept somewhere outside the refrigerator in order to avoid losing the original taste and reducing their nutritional value.
In fact, a cold temperature regime can accelerate the decomposition of certain products, as well as deprive them of their original taste and vital enzymes. Of course, if you keep the products described in this article anyway in the refrigerator, this will not lead to any serious negative consequences, however, a greater knowledge of the rules for storing certain foods will allow you to plan your meals as efficiently as possible, as well as throw food out in the trash less often because that it went bad.
By the way, every year we suffer food losses of about 4 billion tons, so if we learn a little better about how to store food, it certainly won’t hurt us, and in the global sense it will lead to something more than just more tasty tomatoes on your table! And here are 10 products that are best not to be stored in the refrigerator.
Potato, sweet potato or sweet potato
Storing potatoes at low temperatures can cause starch to turn into sugar, which can affect the texture of the potato and also give it a sweet aftertaste. Scientists say that during the preparation of potatoes, this sugar can combine with an amino acid called asparagine to form the carcinogen acrylamide.
Potatoes should be stored in a cool, dry place, in paper or canvas bags. Potatoes should be washed, and the room in which it will be stored must be well ventilated; if you wash the potatoes before storing them, moisture can trigger decomposition processes. It is also very important to store potatoes separately from onions, as it emits gas and moisture, which can cause putrefactive processes in the onion.
Cold air prevents tomatoes from maturing, and also negatively affects their taste and texture. Tomatoes love heat and do not like cold, and this quality is retained by them even after collecting tomato fruits from the bushes. According to the research of the influential American physician Joseph Mercola, after being refrigerated, tomatoes change their chemical structure, and the amount of volatile compounds in them decreases, changing the taste of the fruit.
Storage at temperatures below +5 “breaks” the membrane in the walls of the tomato, as a result of which it becomes limp, and the contents of the fruit become powdery. And although such tomatoes can still be used for cooking, eating them separately will not be so nice. Store tomatoes at room temperature, out of the reach of sunlight, and enjoy their fresh, mellow taste.
Fruits like pineapple, mango and papaya are very sensitive to cold. Low temperature leads to weakening of the tissues of these fruits, and also destroys natural enzymes that allow them to ripen, harming their taste and appearance. They need to be stored simply on a shelf or in a cabinet until they ripen, incorporating the maximum possible amount of nutrient components.
If we talk about bananas, then putting green bananas in the refrigerator will stop the ripening processes in them, and they will remain green for a long time. There is no protection against cold in the walls of banana cells, so that under the influence of cold enzymes leak out of the cells. Therefore, the peel of bananas becomes black. Even if you get the green bananas later from the refrigerator, it will then be difficult for them to ripen. In short, bananas are best stored at room temperature.
As for watermelons, the US Department of Agriculture recently conducted a small study that showed that when stored in the cold, watermelons lose some of their main antioxidants – lycopene and beta-carotene. So it’s also better to store watermelons outside the refrigerator so that their natural amount of nutrients is preserved.
Avocados do not begin to ripen until they are picked from a tree. When you buy an avocado in a store, it is likely to be firm and dense, and it will take some time for it to be fully matured and eaten. Putting avocados in the refrigerator will completely stop the ripening process.
Store them at cool temperatures until they become soft. Now you can eat them. However, if it suddenly happened that you have a perfectly ripe avocado that you still don’t want to eat, then placing it in the refrigerator will do you good, and you will have time to eat it before it becomes ripe.