Refrigeration is a modern convenience that helps preserve food, preventing spoilage and extending shelf life. However, not all foods benefit from being stored in the refrigerator. Some lose their texture, flavour and even nutritional value when exposed to cold temperatures. Fruits and vegetables can lose a substantial chunk of nutrients like vitamin C if they are stored over a week between four to ten degree Celsius.
Studies have shown how spinach loses 22 per cent of lutein and 18 per cent of beta carotene (all antioxidants) after just eight days of cold storage whereas lettuce loses 46 per cent of some key nutrients within seven days of cold storage. Let’s re-evaluate the way we buy and stock perishable food.
Tomatoes: Tomatoes are a rich source of vitamin C, potassium and antioxidants like lycopene. However, cold temperatures break down cell membranes, making them pale and dull. Refrigeration slows down the natural ripening process, which reduces the development of lycopene, an important antioxidant.
— Storage Tip: Keep tomatoes at room temperature in a well-ventilated area. If they start over-ripening, use them in sauces or soups rather than refrigerating them.
Onions, ginger and garlic: Refrigeration introduces moisture, which can lead to mold growth and a mushy texture in all three. Additionally, the cold temperature changes the chemical composition of garlic, reducing its natural antibacterial and immune-boosting properties. If anything, it can become toxic. In half-cut onions, starch gets converted to sugar and catches microbes.
— Storage Tip: Keep onions and garlic in a well-ventilated, dry place away from direct sunlight. Avoid storing them in plastic bags, as this traps moisture and speeds up spoilage.
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Steamed/cooked rice: Now this can become a host for certain bacteria which can thrive in the cold too. Certainly not to be stored beyond 24 hours.
— Storage tip: Consume it within a day, cook as much rice as is needed on a daily basis.
Bananas: These are rich in potassium, fibre and vitamin B6. When refrigerated, their ripening process slows down but the skin darkens quickly. Additionally, cold temperatures affect the enzymatic processes that develop their natural sweetness, resulting in a less flavorful fruit.
— Storage Tip: Store bananas at room temperature and separate them from other fruits to prevent premature ripening due to ethylene gas release. If they over-ripen, use them in smoothies or baking instead of refrigerating them.
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Bread: Refrigerating bread may seem like a way to extend its shelf life but cold temperatures accelerate starch retrogradation, making it stale faster. This results in a dry, crumbly texture that lacks freshness.
— Storage Tip: Store bread in a breadbox or a sealed bag at room temperature. If you need to store it for an extended period, freezing is a better option than refrigeration.
Understanding how cold temperatures affect different foods allows you to manage the quantities of perishables you need to buy so that they do not have to be stored for a long time. You can optimise their nutritional value when you buy them fresh, in small quantities and locally.
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