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Refrigerators play a crucial role in preserving perishable foods by slowing bacterial growth and maintaining a cool environment. However, storing certain items in the refrigerator may alter their flavour, and texture, or accelerate spoilage, ultimately compromising their quality. It's advisable to store these foods in a naturally cool and dry environment rather than refrigerating them.
Refrigeration may have adverse effects on some foods. For instance, bananas can darken, onions may soften or develop mould, potatoes might develop a sweet taste, and tomatoes can become mushy and lose their flavour. Additionally, melons may lose their texture and flavour, while bread can become stale more quickly when refrigerated.
Below is a list of foods that are best kept away from the refrigerator in the summer season:
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1. Potatoes:
Potatoes shouldn't be stored in the refrigerator since the low temperature might change their starch from sugar, which will change the texture and flavour. Rather, keep them in a pantry, cellar or any other cold and dry area away from the sun. To facilitate air circulation and avoid moisture accumulation, use a breathable bag or container. This technique extends the shelf life of potatoes by preserving their flavour, texture, and quality.
2. Melons:
Melons lose flavour and texture when stored in the refrigerator, so you might want to avoid doing that. Instead, store them at room temperature. Rather, keep melons like honeydew, cantaloupe, and watermelon at room temperature in a cool, dry location away from the sun. However, when they are cut, the remaining portions can be stored in the fridge after being transferred into a box to be consumed within a few days. This process ensures a pleasurable eating experience by maintaining the melons' juicy nature and natural sweetness intact.
3. Banana:
It is not advisable to store bananas in the refrigerator since the fruit may become bland and the peel may turn brown. Bananas should instead be kept at room temperature in a dry, cool location away from the sun. You can cut bananas from the bunch and cover the ends of the stems with plastic wrap to delay ripening. This technique extends the shelf life of the bananas while preserving their flavour and freshness.
4. Tomatoes:
Tomatoes should not be kept in the refrigerator since the chilly air might make them mushy and lose flavour. Rather, keep tomatoes out of direct sunlight and at room temperature in a cool, dry location. To avoid bruises, arrange them stem-side down on a countertop or in a single layer in a basket. Tomatoes retain their flavour and texture a few days after purchase this way, which can be used for cooking.
5. Apples:
Apples should not be refrigerated as the low temperature might make them mushy or lose their crunch. Furthermore, apples that have been refrigerated may lose some of their flavour and scent, making them less appealing to consume. Apples should ideally be kept at room temperature in a dry, cool location away from direct sunlight. This keeps them tasty and fresh for extended lengths of time by preserving their original texture, flavour, and nutritional value.
6. Bread:
Bread becomes stale faster in the refrigerator, so it's best not to store it there. Bread should be kept at room temperature in a dry location, ideally in a paper bag or bread box, to preserve its texture and freshness. Its softness and flavour can also be prolonged by slicing only what you need and securely wrapping the remaining loaf in plastic wrap or a bread bag.
7. Avocado:
In the summer, avocados do not need to be refrigerated, especially when they are raw, because the low temperatures can induce texture changes and slow down the ripening process. Refrigerating avocados might cause them to become hard and flavourless because they ripen best at room temperature. Avocados should be kept at room temperature until they are completely ripe, then used right away if you want to enjoy them creamy and ripe.
