Without doubt the best food storage ever invented, it is safe to assume that most foods would go well when stored in the fridge.
It is a common misconception that all kinds of food are best stored inside the refrigerator. Here are some example that will show otherwise.
A cool, dry, and dark spot is what ground coffee beans need to keep their flavor and freshness. It is best to freeze the amounts that won’t be immediately used.
Bananas, Peaches, Apricots, Plums, Mangoes and Kwi
The Canadian Produce Marketing Association says that nutrients are retained better when these fruits are placed on the counter until such a time that they ripen.
According to the expertise of the Ontario Greenhouse Vegetable Growers, the cold air makes the flesh of tomatoes into mush.
Room temperature is best for honey, stored in a dry place in a tightly sealed container. The Ontario Beekeepers’ Association says that besides the sugar content in honey, its acidic pH content keeps the entire microorganism that cause spoiling at bay. Crystallization occurs by refrigerating it. This causes the difficulty in spreading it.
Dry, cool, and dark are factors that spuds need for proper storage. It is best to keep them in a cardboard box well ventilated and unwashed. The moisture they get from getting washed trigger decay.
Garlic bulbs inside the fridge tend to sprout. It is best to store them in dark and dry place.
The antioxidants found in watermelons, lycopene and beta-carotene, lessen in amount when kept inside the refrigerator. These antioxidants are best retained when stored in room temperature. Sliced melon, on the other hand, should be covered and put inside the fridge.
The basement is the most ideal place to store pumpkins since they require a room that is well ventilated
For the longer life-span, unpeeled onions need enough air exposure. Take them out of their plastic bags. Peeled onions on the other hand are best kept in a sealed container inside the refrigerator.