Not every type of food needs to be put in the refrigerator to maintain its freshness. In fact, many improper storage habits also make vegetables and fruits spoil faster. Food and food safety experts say that just adjusting the environment and storage method, food can stay fresh longer without relying on the refrigerator.
According to the Food and Agriculture Organization of the United Nations (FAO), the most important factor in food preservation is to control humidity and air. Vegetables such as potatoes, onions, and garlic should be placed in a dry, cool place, away from direct sunlight. Putting these types in the refrigerator easily changes their structure, causing them to spoil quickly or lose their natural flavor.
For fruits, Healthline recommends sorting them when preserving. Bananas, apples, and pears can secrete ethylene gas, which makes other fruits ripen faster. Therefore, to keep fruits fresh longer without a refrigerator, you should separate them into groups and use airy baskets instead of sealed nylon bags.
For dry foods such as rice, beans, and cereals, the USDA (US Department of Agriculture) recommends using sealed containers, placed in a cool and damp place. A simple tip is to add laurels or dried garlic to the rice container to limit insects without using chemicals.
Green leafy vegetables can be wrapped in dry paper towels and placed in a cool place in the kitchen. This helps absorb excess moisture, keeping vegetables fresh longer than washing them and keeping them closed. Breads should also not be put in the refrigerator because they are easily dry and lose their flavor; storing at room temperature, a dry and ventilated place will be more effective.
Storing food without a refrigerator is not only a saving tip, but also helps retain the natural flavor and reduce waste. With just a few small changes in habits, the family kitchen can become neater and more efficient every day.
