Most of us put food in the refrigerator to extend the shelf life and shelf life of food. But, as it turns out, low temperatures negatively affect the whole list of products, causing their rapid spoilage and the disappearance of taste.
Vegetables
Bell peppers do not need to be refrigerated. To preserve the appearance and taste of pepper for a long time, it must be stored in a paper bag at room temperature.
Starchy vegetables like carrots and potatoes also don't need to be stored at low temperatures. On the contrary, at temperatures below +7 degrees, starch in vegetables is converted into sugar, which means that vegetables will deteriorate faster, lose their taste and appearance.
Onions and garlic should be stored in a dry, dark place with air access, a basket or special container for vegetables is ideal.
Under the bottom shelf of the refrigerator there are drawers called "vegetables". But! they are only intended for short-term storage of vegetables.
Fruits
Apples, pears, kiwis, pineapples, mangoes, etc. also do not need refrigeration, they are best placed in a dry, warm and dark place.
On the other hand, watermelons and melons will deteriorate faster when stored on a refrigerator shelf. The pulp of the fruit will become sluggish, and the taste will not be saturated.
Industrial sauces and ketchups contain quite a lot of preservatives, so they can be safely stored on the table.
Jam and honey are best stored in a kitchen cupboard, low temperatures can provoke premature crystallization.
Olive oil, when stored in refrigerators, loses its aroma, becomes rancid, and a sediment settles at the bottom of the bottle.
