Recently, Dr. John Lapuma, author of "The Kitchen Doctor's Big Reference" in the United States, proposed that watermelons are best kept at room temperature.
One. When kept at room temperature, watermelons contain 40% more lycopene and 139% more beta-carotene than chilled watermelons. These nutritional components are the constituents of antioxidants that have anti-cancer properties.
Two. On the surface, refrigeration is for preservation, but it actually causes the watermelon to "age" prematurely. Refrigerators contain anaerobic bacteria, and over time, their numbers multiply. When they attach to the cut watermelon flesh, they can destroy vitamins, minerals, and other nutrients.
Three. The chilled flesh of the watermelon might cause gastrointestinal upset, such as diarrhea, in people with healthy digestive systems.
Four. Watermelon is a fruit with high water content. Long-term refrigeration causes a large amount of water to evaporate, carrying away nutrients.
Therefore, it is recommended to buy only as much as you plan to eat. The fresher summer fruits and vegetables are, the better their nutritional value and the fewer side effects they have on the human body.