15 Foods You Should Not Store In The Fridge

The refrigerator is one of the most important appliances in a kitchen since it keeps food safe for consumption. However, not all foods stay fresh and safe inside the ref. Here is a list of foods that you should never store inside your fridge. Exception: whole peeled, sliced, or chopped food items listed below should be refrigerated in a covered container.

1. Unripe Mangoes. We normally love chilled or frozen fruits, but  keep in mind to never refrigerate mangoes until they have reached desired ripeness. Mangoes may be refrigerated for two to five days only or after they are fully ripe to prolong its shelf life. Whole ripe mangoes can be refrigerated for a week but do not refrigerate mangoes for prolonged periods to prevent the risk of damage inside.

2. Squash and Pumpkins. Squash and pumpkin spoil rapidly if stored  inside the fridge or at temperatures below 50°F. The best storage temperature is between 50-55°F in a cool dry place which should be well ventilated, lower than the normal room temperature (72.8°F). Squash and pumpkins can be stored for two to three months. Do not store on cold concrete floors.
3. Onion. Unpeeled onions must be stored in a cool, dry, well-ventilated place. According to the National Onion Association in the U.S., whole dry bulb onions should be kept in a cool, dry, dark place with plenty of air movement and must not be placed inside a plastic bag. Lack of ventilation will reduce their storage life.

4. Garlic. Garlic, if stored in a cold environment, like the refrigerator, can cause proliferation of molds and sprouting that will produce a bitter taste. It can be kept in a basket or a small bowl with proper ventilation or even in a paper bag. Avoid putting it inside plastic bags or sealed containers.
5. Potatoes. According to USDA, storing potatoes at chiller temperature can cause internal browning. The best storage for potatoes is a well-ventilated cool and dark place. Potatoes turn green if they are exposed to light.
6. Honey. Yes, honey doesn’t spoil right away but if you want to keep  its flavor and texture, place it at room temperature in your kitchen area, but not in the refrigerator. Storing honey inside the fridge accelerates its crystallization.
7. Tomatoes. Fresh tomatoes musn’t be placed inside the fridge to prevent loss of flavor. Also, cold air can turn their flesh into mush according to Ontario Greenhouse Vegetable Growers. Most ripe tomatoes retain their best  quality for two to three days if stored at room temperature.
8.  Melons.  Melons are a popular summer fruit. This fruit is best kept at room temperature for two to three weeks and not inside the fridge.
9. Kiwi. Store for two to three days at room temperature until ripe to retain its freshness.
10. Banana. If they are stored at a cold temperature, the enzymes that enable them to ripen are inhibited.
11. Basil. Unlike other herbs, such as parley and cilantro, basil leaves can’t be stored inside the fridge,unless you want a wilted brown mess. Basil is sensitive to cold temperatures and produces ethylene gas that deteriorates leafy greens when they’re not allowed to breathe. To keep basil fresh, trim the stems to remove dried-up ends and place them in a glass or jar of water.
12. Coffee. “The best way to keep ground coffee or whole beans fresh is to store the coffee on a pantry shelf in an opaque airtight container away from light, heat, and moisture,” says Scott McMartin, who has tasted more than half-a-million cups of coffee as a member of the Starbucks Green Coffee Quality group. Keeping it inside the fridge will cause changes in temperature which  produces moisture and  significant loss in flavor and aroma in coffee.
13. Olive Oil. If someone says it is better to keep olive oil inside the fridge, then they are definitely wrong. It will give the oil a cloudy and solid texture if you keep it in cold temperature though it will not affect the flavor. The best storage place for olive oil is in a cool and dark place.
14. Avocado. Keeping unripe avocados inside the fridge can slow down the ripening process. Chilling disorders, uneven ripening, and rotting result from  storage temperatures below optimal level. Therefore, it is important to maintain the appropriate temperature for unripe fruit and stack containers to allow for proper air circulation and temperature control.
15. Bread. Keeping bread inside the fridge can cause dryness and make it become stale faster than it does at room temperature. Keep bread at room temperature for one to two days.