Potato
According to Mashed, potatoes are one of the most popular and widely stocked foods during the holidays. However, you should not store potatoes in the refrigerator. This is because when they are stored at such cold temperatures, the starch breaks down, giving the potatoes a gritty and unpleasantly sweet texture. This also causes them to turn darker when fried, which is completely unappetizing.
It is best to keep potatoes in a cool but not cold, ventilated area of the house, ideally with high humidity to avoid dehydration.
Tomato
The refrigerator is not the ideal place to store tomatoes. Not only does cold temperatures kill the flavor, but it also makes the texture of these foods mushy, creating an unpleasant taste in tomato-based dishes.
Instead, tomatoes should be stored at room temperature and away from direct sunlight. They should also be stored with the stem facing up, which slows down the browning and softening process. Ripe tomatoes will keep for 2-5 days in this condition.
Basil
According to Eating Well, basil and other fresh herbs like parsley and dill really shouldn't be refrigerated. Leaving them in a cold environment like the fridge for too long will cause them to wilt prematurely. Fresh herbs grow best when stored on the counter and treated the same way you would fresh cut flowers.
A bunch of fresh basil can be stored in a glass of water (change the water every day or two) away from direct sunlight. Covering loosely with a plastic bag will help retain moisture, but make sure the bag has holes to allow fresh air to get in.
Onion
Onions should be stored at room temperature simply because they make the entire fridge smell like onions. Onions can last for a month if stored properly, which is a pretty great shelf life. The cold, damp environment of the fridge will turn the starches into sugars, making the onions go soggy and mushy much faster.
The best way to store onions is in a bowl at room temperature in a cool, dark place in the kitchen. Make sure the location is nice and dry and the room is relatively well ventilated.
Garlic, onion
These two foods do not tolerate low temperatures and can change quickly in the refrigerator. In a dry place, you can use them for 2-3 months, but in cold, humid temperatures, onions and garlic will sprout, mold and soften very quickly.
You won’t notice it until you peel it off and cook it. So, you should store garlic and onions in a cool, dry, airy place.
Source: https://kinhtedothi.vn/5-thuc-pham-ngay-tet-nhanh-hong-neu-de-trong-tu-lanh.html
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