Tropical fruits are sensitive to cold temperatures
Among fruits, tropical and subtropical fruits have poor adaptability to low temperatures. If refrigerated, they can be "frozen," causing their skins to pucker and develop dark brown spots. This not only results in a loss of nutrients but also makes them spoil more easily.
Although most fresh melons and fruits can be preserved for 1-2 days at 0-4°C, not all fruits are suitable for refrigeration:
● Bananas should be stored above 12°C;
● Citrus fruits at 2-7°C;
● For fruits like grapes and persimmons, low temperatures not only diminish their aroma but also damage their skin;
● For fruits like strawberries, waxberries, and mulberries, it's best to buy and eat them immediately. Refrigeration affects their flavor and makes them prone to mold.
Leafy vegetables lose water easily, and tomatoes become mushy
● Leafy vegetables lose water quickly through evaporation, so it's best to buy and eat them fresh.
● Thick-skinned vegetables like potatoes, carrots, pumpkins, winter melons, and onions can be stored at room temperature.
● Refrigerating tomatoes causes them to become soft and waterlogged, either partially or entirely, with brown circular spots appearing on the surface and their fresh flavor diminishing.
● Cucumbers and bell peppers stored in the refrigerator for long periods will turn black, soft, and tasteless, and may also grow mold or become sticky. They are not suitable for long-term storage in the refrigerator.
Steamed buns become dry and hard
● Starchy foods like steamed buns, flower rolls, and bread will dry out and harden faster if stored in the refrigerator. If you need to store them, wrap them in a sealed plastic bag and place them in the freezer.
● Foods like biscuits, candy, honey, pickles, soybean paste, preserved fruits, and dried goods do not need to be refrigerated.