Refrigerator preservation error 4 types of food is not suitable for refrigerator preservation
These days, it's common to store leftovers in the fridge, thinking that it keeps them safe. However, the refrigerator isn't always the best place for every type of food. In fact, some items can actually spoil faster or lose quality when stored this way.
1. Fruits
Many fruits, especially tropical ones like mangoes, persimmons, and bananas, don’t do well in the fridge. Cold temperatures can dull their flavor and cause the skin to become soft or discolored. Citrus fruits such as oranges and lemons may also suffer, as the oils from the peel can seep into the flesh, making it bitter. It’s better to keep these at room temperature unless they’re already ripe.
2. Vegetables
Cucumbers and bell peppers can develop a “cold injury†when left in the fridge too long, leading to black spots, softness, and odd odors. Cucumbers might even grow hair-like strands. Leafy greens are best stored in the crisper drawer, where the temperature is between 0°C and 4°C. Make sure not to wash them before storing, and try to use them within a few days.
3. Meat
Fish shouldn’t be kept in the fridge for too long. Most home refrigerators only go down to -15°C, while fish needs to be stored at around -30°C to maintain quality. Storing fish for too long can lead to dehydration and texture changes. Squid, for example, can become rancid and inedible if refrigerated for too long.
4. Snacks
Chocolate can develop a white layer called bloom when taken out of the fridge, which makes it prone to mold and loss of flavor. Mooncakes, made with flour, sugar, oil, and nuts, should not be stored in the fridge either. The cold can cause starch to harden, making the mooncake dry and unappetizing.
5. Hot Foods
Putting hot food directly into the fridge can increase energy use and affect the taste of other items. It’s better to let it cool down first before placing it inside.
Tips:
1. Keep your fridge clean and organized. A clean fridge prevents bacteria growth and keeps food fresh longer.
2. Store raw and cooked foods separately, using containers or wraps to avoid cross-contamination.
3. When taking food out of the fridge, allow it to come to room temperature before reheating. Make sure to heat it thoroughly for at least 15 minutes.
4. Don’t keep food in the fridge for too long. If you need to store something for an extended period, use the freezer instead.
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