The refrigerator is a great place to store foods but not all foods, there are certain foods you should no keep in the fridge and for different reasons of course.
We spoke to dietitian, nutritionist and spokesperson of the Academy of Nutrition and Dietetics, Isabel Maples about foods you should never refrigerate and below is what she said.
The chill of the refrigerator turns tomatoes tasteless.
The tomato’s texture also softens and becomes mealy. Instead, keep whole tomatoes on the countertop, out of direct sunlight.
Wrap and refrigerate them once they’re cut.
Store onions in a cool, dark, dry place.
Don’t store them in plastic and make sure they aren’t near potatoes, which emit moisture and a ripening gas that can cause onions to rot.
If you do need to extend the shelf life of whole, sweet onions by refrigerating them, be sure to use the low humidity setting.
Otherwise, refrigerated onions can get mushy.
Once cut, wrap and store onions in the refrigerator, where they should be used within a week.
Storing coffee in frigid refrigerated temperatures causes water condensation, which diminishes flavor.
Instead, keep coffee in an airtight container; that could be a glass jar, plastic or metal storage container, resealable plastic freezer bag or special, lock-air-out container.
An opaque container works best - or store coffee in a dark, dry spot.
Honey doesn’t need to be refrigerated to last longer. In fact, refrigeration actually crystalizes honey, plus makes it hard to pour.
Storing potatoes below 50 degrees breaks down their starch, giving them a sweet, gritty texture and causing them to discolor once cooked.
Avoid storing potatoes in spots that reach high temperatures, like under the sink, next to appliances and in direct sunlight.
Don’t wash potatoes before storing, as the dampness can cause them to rot. For best results, store potatoes in a cool, dark, dry place.
Also, store them in a paper bag, or in a plastic perforated one, for airflow.
Don’t store bread in the refrigerator because it gets stale and dried out.
If you don’t use bread quickly, another option is to just keep out enough bread for a few days.
Freeze the rest, where it should last three months or longer.