Not all products last longer in the refrigerator because they can lose their texture, taste and nutritional value. See 5 foods that are best stored outside of this appliance.

 

1.  Bread


Although the refrigerator slows down the growth of mold, its environment is very dry. Thus, bread dehydrates and changes its molecular structure . Bread is actually best stored at room temperature in a paper, perforated or some other type of bag. If the bread needs to be kept for a longer period of time, it can be placed in a tightly sealed plastic bag.


2 . Potatoes

Potatoes should not be stored below 7 degrees, as their starches begin to break down into sugars, which can cause changes in their taste and structure. When baked or fried, these sugars combine with the amino acid asparagine to produce the chemical acrylamide, which is considered harmful.


Instead of refrigerating, potatoes can be placed in a dark, moist environment. Do not place them in sunlight, as it causes an accumulation of chlorophyll , which makes the potatoes green and bitter. 


3. Tomatoes

Storing tomatoes at room temperature is the most preferred place for them. This way they will not only not spoil, but will maintain their aroma. Ripe tomatoes should be eaten within a few days after peeling, as well as protected from direct sunlight, which will soften them faster. If you leave them in the refrigerator, the cold temperature will break down the membranes in their walls and as a result the tomatoes will soften. Thus, instead of consuming juicy vegetables, it will be watery and with lost useful properties.

 

4. Bow

Onions prefer a dark, dry and cool environment. Make sure there is enough ventilation in the space to keep it fresh and fragrant. If there is no air circulation , the onion will soften very quickly and spoil. It should also not be exposed to light, as vegetables can become bitter.

 

5. Garlic

Storing garlic in the refrigerator will cause it to spoil quickly. Thus, it either kills shoots or quickly molds and changes color. As a result, its useful properties decrease. Instead, the garlic should be kept at room temperature in a dry and dark place that is well ventilated.