Essential Foods to Keep Out of the Fridge
#1. Baked Goods: Storing baked goods in the fridge is actually not a great idea. They tend to go stale quickly and lose their delightful taste, as refrigeration can alter the texture and moisture levels, leading to a less enjoyable eating experience. A study suggests that the best way to maintain their freshness is to keep them in a cool, dry place at room temperature to preserve their sensory qualities [1].
#2. Tomatoes: When you refrigerate tomatoes, they can become mushy, and they lose that juicy flavor we all love. Research indicates that cold temperatures can disrupt the ripening process, leading to a decrease in flavor compounds, which are essential for the rich taste of tomatoes [2].
#3. Apples: It's best to keep apples in a fruit basket. This way, they stay nice and crunchy. Varieties of apples with higher polyphenol content, such as traditional types, are particularly sensitive to cold storage, which can negatively impact their flavor and health benefits [3].
#4. Basil: Basil loves warmth! To keep it fresh, store it in an airtight container with a drop of olive oil. Keeping basil at room temperature helps retain its essential oils, which are crucial for its aromatic flavor and nutritional properties [4].
#5. Garlic and Onions: The best way to store garlic and onions? Spread some newspaper in your fruit basket and place them there to keep their flavor intact. Storing them in a dark, cool, and well-ventilated area helps avoid sprouting and maintains their pungent qualities, as refrigeration can dampen their flavor [2].
#6. Spices: If you put spices in the fridge, they can lose their robust flavor. Keeping them in airtight containers instead helps to preserve their potency. Studies show that exposure to moisture and cold can lead to the degradation of essential oils, which are vital for the flavor profile of spices [4].
#7. Potatoes: Storing potatoes in the fridge can rob them of their starchy goodness. Instead, store them similarly to garlic and onions, in a cool, dark place to prevent the conversion of starch to sugar, which can occur at lower temperatures [2].
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References:
- Matthew P G Barnett, Wayne Young, Kelly Armstrong, Diane Brewster, Janine M Cooney, Stephanie Ellett, Richard V Espley, William Laing, Paul Maclean, Tony McGhie, Greg Pringle, Nicole C Roy, Lynnette R Ferguson. A Polyphenol Enriched Variety of Apple Alters Circulating Immune Cell Gene Expression and Faecal Microbiota Composition in Healthy Adults: A Randomized Controlled Trial.. PubMed. 2021.
- Ling Yan, Huanhuan Zheng, Wei Liu, Changhong Liu, Tao Jin, Shuai Liu, Lei Zheng. UV-C treatment enhances organic acids and GABA accumulation in tomato fruits during storage.. PubMed. 2021.
- Shumyla Allaqaband, Aamir Hussain Dar, Ulpa Patel, Navneet Kumar, Gulzar Ahmad Nayik, Shafat Ahmad Khan, Mohammad Javed Ansari, Nadiyah M Alabdallah, Pradeep Kumar, Vinay Kumar Pandey, Béla Kovács, Ayaz Mukarram Shaikh. Utilization of Fruit Seed-Based Bioactive Compounds for Formulating the Nutraceuticals and Functional Food: A Review.. PubMed. 2022.
- Minyan Wang, Zhangzhen Bai, Huili Zhu, Tiantian Zheng, Xiujiao Chen, Pengmin Li, Jing Zhang, Fengwang Ma. A New Strategy Based on LC-Q TRAP-MS for Determining the Distribution of Polyphenols in Different Apple Varieties.. PubMed. 2022.
- Ana-Marija Gotal Skoko, Bojan Šarkanj, Marta Lores, Maria Celeiro, Martina Skendrović Babojelić, Dragutin Kamenjak, Ivana Flanjak, Antun Jozinović, Tihomir Kovač, Ante Lončarić. Identification and Quantification of Polyphenols in Croatian Traditional Apple Varieties.. PubMed. 2022.