In our daily lives, we are accustomed to storing all kinds of food in the refrigerator. In fact, not all foods are suitable for refrigeration; some can actually spoil faster when placed inside.
Bread and steamed buns become dry and hard.
Starchy foods like bread, steamed buns, flower rolls, and white cakes can be stored at room temperature for one or two days. Placing them in the refrigerator will accelerate the process of them becoming dry and hard. This is due to a process called "starch retrogradation." While this change also occurs at room temperature, it happens much faster at refrigeration temperatures.
Bananas and mangoes are prone to "chilling injury."
These fruits are best stored at around 12°C and can be kept in a cool, shaded place at room temperature. Temperatures that are too low can cause them to become "chilled," turning black and rotten.
Tea and milk powder are prone to mold.
These foods can be stored at room temperature and do not require refrigeration. If not sealed properly, placing them in the refrigerator can cause the miscellaneous odors and moisture from the fridge to seep into the food, which not only affects their flavor but also makes them more susceptible to mold and spoilage.
Honey and preserved fruits lose their texture.
High-sugar foods have a high osmotic pressure and low moisture content, making them less perishable, so they can be stored at room temperature. When placed in the refrigerator, the low temperature can cause the sugar to crystallize and separate out. Although this change does not affect food safety, it impacts the food's appearance and texture. Chocolate, after being refrigerated, will develop a white layer of bloom on its surface, which affects its texture and can also lead to mold and spoilage.
Green peppers and cucumbers spoil faster.
The ideal storage temperature for cucumbers is 10°C to 12°C, and for green peppers, it's 7°C to 8°C. Temperatures that are too low will cause them to turn black, become soft, lose their flavor, and spoil. Tomatoes, when stored at low temperatures, are prone to developing a watery, soft texture, or they may crack. The surface can develop black spots, they lose their fresh flavor, do not cook properly, and may even become sour and rotten.