5 Foods That Lose Quality in the Refrigerator and How to Preserve Them

In fact, some may suffer changes in their flavor, texture, and freshness, as warned by food technology experts.

The key is to know which products should not be refrigerated and how to store them properly.

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Foods That Lose Quality in the Cold

The bread, especially sliced bread, is a classic example of a food that does not benefit from refrigeration.

Instead of retaining its freshness, bread hardens and loses its characteristic flavor due to the moisture accumulated in the cold environment of the refrigerator.

To keep it in better condition, it is recommended to store it at room temperature, wrapped in paper or a clean cloth. If you want to prolong its shelf life, freezing is a more effective option.

Another product that suffers in the refrigerator is chocolate. The cold can alter the emulsification of the fats, causing it to take on a whitish color and a grainy texture.

To preserve its quality, it is ideal to keep it in a cool, dark place, at a stable temperature between 15 and 20 degrees Celsius, and in its original packaging or in an airtight container.

Storage Alternatives for Other Products

Garlic is another food that should not be refrigerated. When doing so, they tend to sprout, intensifying their bitter flavor. The best way to preserve garlic is in a cool place, around 15 degrees Celsius, and away from potatoes, as both emit gases that accelerate sprouting. For prolonged storage, they can be stored in olive oil or frozen.

Bananas, especially when they are green, also react poorly to cold. Refrigeration slows down their ripening, affecting their flavor and darkening their skin. For proper ripening, they should be stored at room temperature, away from apples, which emit ethylene and accelerate their ripening.

Foods that seem healthy, but are not

Optimization of Refrigerator Use