These foods should not be kept in the refrigerator.

- Aug 27, 2019-

These foods should not be kept in the refrigerator.


Refrigerators only inhibit the growth of bacteria by cooling down, but if food is stored for too long, it will also deteriorate, and even some deterioration will produce toxic substances. The refrigerator is good, but not all food can be put in it. The following food should not be put in the refrigerator.


Tomatoes: After refrigeration, the texture and taste of tomatoes will change. If the temperature is too low, the meat quality of tomatoes will be blistered and soft, or there will be splitting black spots, the taste will not exist, and decay will occur over time.


Red Wine: The storage temperature of red wine should be constant at about 12 degrees, avoiding the change of cold and heat. The working principle of refrigerator is intermittent, and repeated temperature changes destroy the quality of red wine greatly.


Potatoes: Cold storage can harden the texture and taste of potatoes. Refrigerated potatoes produce a sandy taste, which is unpleasant to cook anyway.


Onions: Onions in the refrigerator for too long, easy to lose moisture, leading to mildew and stickiness. In addition, onion flavor can invade other foods in the refrigerator.


Coffee: Neither coffee powder nor coffee beans can be put in the refrigerator. The reason is that refrigerated coffee can easily absorb the odor of other foods in the refrigerator. In addition, a sudden drop in temperature will dehydrate the coffee and reduce its aroma.


Garlic: Lower temperatures in refrigeration rooms are more likely to cause garlic germination, deterioration or mildew, and the texture will become soft as rubber.


Honey: Once the honey is refrigerated in the refrigerator, it will speed up the crystallization of sugar, the honey will become thicker faster, and even difficult to scoop out. Chilli sauce: Most chilli sauces can be stored in a food cabinet for three years.


Bread: Bread dries, hardens and falls off easily after refrigeration, and its nutrition and taste are not as good as those at room temperature.


Bananas: If bananas are stored below 12 degrees, they will be black and rotten.


Cucumber: Cucumber in the refrigerator for a long time, there will be frozen "injury" - black, soft, taste. Cucumbers also have sticky hair.


Leafy vegetable: Because it rots easily after being refrigerated, it's better not to put it in the refrigerator.


Chocolate: When chocolate is put into the refrigerator, it will easily appear white frost on the surface. It will not only lose its original mellow taste, but also benefit the reproduction of bacteria. The best temperature for storing chocolate is 5 to 18 degrees.


Ham: If the ham is stored in the refrigerator at low temperature, the moisture will freeze, fat will precipitate, the ham meat will be caked or loose, the meat will taste bad, very perishable.


Bread: In the process of baking bread, starch amylose in flour has aged, which is why bread has elastic and soft structure. With the prolongation of storage time, the branched chains of bread gradually associate, which makes the soft bread harden slowly, and aging faster at low temperature (above freezing point), while the bread hardens faster when put in the refrigerator.


Cured meat: Bacon, ham and other meat cured products are suitable for keeping in a cool and ventilated place, which is conducive to ensuring the flavor of food. If they are put into the refrigerator, because the humidity is too high, it will shorten the storage time.