Some foods when refrigerated can change flavor, texture and nutritional value.
Tomatoes
According to experts from the University of California, Davis, temperatures below 10°C can disrupt the natural ripening process, causing tomatoes to lose their aroma and reduce their characteristic fragrance compounds. It is best to store tomatoes at room temperature, avoiding direct sunlight.
Potatoes
The United States Department of Agriculture warns that cold environments cause starch in sweet potatoes to quickly convert into sugar, affecting the flavor and can create harmful substances when cooked at high temperatures.
Honey
As a food with natural antibacterial properties and low humidity, cold storage is not necessary. Experts at the National Honey Board say that keeping honey in the refrigerator easily causes the product to crystallize faster, changing the texture.
Experts recommend that consumers need to clearly understand the characteristics of each type of food to preserve it properly, both preserving nutrition and ensuring natural flavor.
