Many people are accustomed to storing everything in the refrigerator, because they believe that at low temperatures the food will remain fresh. However, when cooled, some gifts of nature lose their beneficial properties or become tasteless.
Tomatoes
At temperatures below +4 degrees, the chemical compounds that are responsible for the smell and sweetness of tomatoes are destroyed. As a result, the tomato becomes bland. Vegetables should be stored at room temperature in a ventilated, dark place.
Chocolate
On the store shelf, the chocolate melts slightly, and when cooled sharply, the sugar crystallizes. As a result, a white coating appears on the surface and the taste deteriorates. Chocolate should be stored in a dry place at room temperature.
Melon
A whole melon in the refrigerator becomes tasteless after just a few days, and a cut fruit emits ethylene gas, which spoils neighboring products. It is better to eat the melon immediately after purchase, and the whole “torpedo” can be placed in a net and hung in a cool place, for example, in a pantry.
Avocado
Ripe fruit can be stored in the cold, but not for more than 2 days. Unripe fruits are best stored at room temperature in the dark. To speed up ripening, avocados can be placed in a paper bag with an apple or banana, says experienced housewife Irina Polyanskaya.
