When it comes to prop­er food stor­age, many peo­ple have very dif­fer­ent views on this issue. There are, how­ev­er, cer­tain foods that should not be stored in the refrig­er­a­tor, but we do not even know about it. I present to your atten­tion a list of such prod­ucts, as well as rea­sons why they should not be kept in the refrig­er­a­tor.

do not store in the refrigerator

Avocado

Avo­ca­dos do not begin to ripen until the fruit is removed from the tree. If you buy a very firm avo­ca­do, don’t store it in the refrig­er­a­tor as this slows down the ripen­ing process. On the oth­er hand, if the avo­ca­do is ripe but you’re not ready to use it yet, it’s best to refrig­er­ate it, which will slow down the ripen­ing process.

Potato

Stor­ing pota­toes at a low tem­per­a­ture in the refrig­er­a­tor will con­vert starch to sug­ar more quick­ly than if stored nat­u­ral­ly. So, if you want to pre­serve its fla­vor, store pota­toes in a paper bag, in a cool, but not cold place. Paper bags work bet­ter than reg­u­lar bags because they are breath­able and the pota­toes won’t rot as quick­ly. In addi­tion, pota­toes may con­tain chem­i­cals that farm­ers fer­til­ize them abun­dant­ly.

Garlic

Gar­lic is best stored at cool room tem­per­a­ture. Refrig­er­a­tion of gar­lic is a bad idea as it can sig­nif­i­cant­ly impair its fla­vor. Chill­ing the gar­lic caus­es it to release mois­ture and become moldy. If you have chopped fresh gar­lic, you can store it in the refrig­er­a­tor in a sealed con­tain­er for a short peri­od, but use it as soon as pos­si­ble.

Bread

Sci­en­tif­ic stud­ies have shown that bread los­es mois­ture and becomes stale faster when refrig­er­at­ed. This is due to the process of crys­tal­liza­tion of starch mol­e­cules. You should keep the bread at room tem­per­a­ture for no more than four days, and cut it just before eat­ing. Bread in the refrig­er­a­tor should be care­ful­ly wrapped to retain its mois­ture. When you take it out, the bread should nat­u­ral­ly warm up before being con­sumed.

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Olive oil

Olive oil can last longer than most oth­er oils, often up to two years if stored prop­er­ly. Oils are frag­ile and must be care­ful­ly stored to retain all of their healthy prop­er­ties. Olive oil should be kept in a cool, dark place in a sealed con­tain­er. The best con­tain­ers for olive oil are glass, stain­less steel, or pewter. Cool­ing caus­es the oil to restruc­ture and hard­en. The oil will return to a liq­uid state again if you take it out of the refrig­er­a­tor. How­ev­er, the fla­vor will no longer be the same.

Honey

Always store hon­ey in a closed con­tain­er, in a dry place, at room tem­per­a­ture — approx­i­mate­ly 20–24 degrees. Hon­ey tends to absorb mois­ture, which low­ers its qual­i­ty. The high­er the tem­per­a­ture at which hon­ey is stored, the more like­ly it is to spoil. But this does not mean that you should store hon­ey in the refrig­er­a­tor. Low tem­per­a­tures cause hon­ey to crys­tal­lize very quick­ly.

Basil

Basil loves heat, so keep­ing it in the fridge caus­es it to wilt pre­ma­ture­ly. Fresh basil can be stored for a long time in a cup of water (change it every day or two), away from direct sun­light. You can store basil in a plas­tic bag with a few holes in it to allow air to cir­cu­late.

Coffee

The refrig­er­a­tor is one of the worst places to store cof­fee. The cof­fee will lose its aro­ma as it absorbs the fla­vors in the refrig­er­a­tor. You should store your cof­fee in a cool, dark place where it will retain its aro­ma and fresh­ness.

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Onion

In order for onions to form a dry pro­tec­tive out­er lay­er, it is worth stor­ing them in a dry envi­ron­ment. It may be a pantry, but not a refrig­er­a­tor. In addi­tion, the lack of air cir­cu­la­tion also affects the fresh­ness of the onion. Do not keep onions near pota­toes, which give off mois­ture. Keep the bulbs in a cool, dry, dark, well-ven­ti­lat­ed area, as light can make them bit­ter.

Tomatoes

If you have ever grown toma­toes, you know that they love the heat and hate the cold. It turns out that even when col­lect­ed, they are still not tol­er­ant of the cold. The refrig­er­a­tor is not the ide­al place for stor­age, as toma­toes become mealy in it. They will still be good for cook­ing, but not ide­al for eat­ing fresh. Instead, store your toma­toes right on your desk or on a shelf.