Is this a common scene in your home—buying a big batch of fruit on the weekend, stuffing it all into the fridge when you get back, and then having to periodically throw out the spoiled fruit after a few days... In fact, many fruits are not suitable for immediate refrigeration.
Fruits can actually "breathe"
Fruits bought from the market are still living organisms, so they continue to perform "respiration" and "transpiration." Experts explain that "respiration" is a process for fruits to maintain life. After being harvested, they continue to break down and consume their own nutrients to produce energy and maintain vitality. Moreover, the stronger the respiration, the more nutrients are consumed, and the faster the fruit spoils.
Fruits also undergo "transpiration," which is the gradual evaporation of moisture from the fruit's surface. Generally, fruits are about 80% to 90% water. Therefore, the stronger the transpiration, the more moisture is lost, and the worse the external quality becomes.
In addition, some fruits (such as apples, pears, mangoes, etc.) produce "ethylene" when they ripen. This gas accelerates the ripening and aging of fruits. The higher the storage temperature, the more ethylene is released, which affects the quality of the fruit. Therefore, fruits should not be left in direct sunlight.
Which fruits should not be put in the fridge immediately?
1. Bananas
According to experiments, bananas will turn black and rot if stored in an environment below 12°C. In daily life, it's best to store tropical fruits in a cool, ventilated place. If you must put them in the refrigerator, place them in the warmer vegetable and fruit compartment, and do not store them for more than two days. After taking bananas out of the fridge, they will spoil faster at room temperature, so try to eat them as soon as possible.
2. Durian
Durian has a post-ripening nature. After buying it, place it in a cool, ventilated area. Once ripe, the durian will split open. Then, take out the flesh, put it in a fresh-keeping bag, place it in a container, and then refrigerate. You can eat one segment at a time; do not open the others. The remaining segments can be stored in the fridge for a few days. However, it should not be stored for too long, or the aroma will disappear and the texture will be worse than before.
3. Mangoes
Like bananas, mangoes are tropical fruits and should be stored in a cool, ventilated place. Therefore, it's best not to buy too many mangoes at once. If you can't finish them all, it's best to pick some that are slightly green when you buy them and let them ripen naturally at a temperature of 20-25°C.
4. Lychees
If fresh lychees are placed in a 0°C environment for one day, their skins will turn black and the flesh will lose its flavor. You can cut off the stems, place them in a plastic bag, seal it, and then store it in water or in a cool, shaded place.
5. Pineapple
Storing pineapples at 6°C-10°C will not only change the color of the peel but also make the flesh waterlogged. It's best to store them in a cool, shaded place. Like apples, pineapple oxidizes easily once cut. It's recommended to cut only as much as you plan to eat and finish it in one sitting.
In general, the daily storage of fruits can be divided into the following four categories:
1. Cannot be refrigerated, otherwise they will be chilled. For example: bananas, starfruit, loquats, etc.
2. Can be refrigerated, but only after they have been ripened (i.e., unripe fruits should not be put in the fridge). For example: durian, sugar-apple, passion fruit, persimmons, etc.
3. Must be refrigerated to be stored for a long time. For example: peaches, mulberries, plums, lychees, longans, rambutans, cherries, chestnuts, guavas, grapes, pears, strawberries, mangosteens, dragon fruit, melons, pomelos, etc.
4. Can be stored at room temperature or in the refrigerator. For example: lemons, pineapples, grapes, oranges, olives, green jujubes, apples, watermelons, tangerines, coconuts, grapefruits, sugarcane, etc.