Storing food in the fridge is a good way to keep it fresh: the right temperature is 5°, even if it does not remain constant throughout the fridge.
The coldest point is the lowest shelf, ideal for storing fresh meat and fish, while the hottest point is the compartment on the door, where we usually place bottles and all those foods that only need light refrigeration.
There are, however, some foods that just do not go in the refrigerator, but should be kept in the pantry because they are affected by low temperatures and lose some important properties or can become harmful.
TOMATOES
The cold preserves them, but it also interrupts their maturation, making them floury, making them lose their typical crunchy consistency and making them even less tasty.
This applies to all types of tomatoes, such as salad tomatoes, dates, cherries, yellow tomatoes, etc.
Much better to keep them out of the fridge, maybe in the basket with the fruit.
Store them in a dry, cool, dark place to prevent them from softening due to moisture from the refrigerator.
ONIONS
In this way, they will retain their nutritional and taste qualities, however, you can keep a freshly chopped onion in the refrigerator for a few days without any problem in a special container.
POTATOES
In order to keep them as long as possible, potatoes need a dry place where they can lose some of their moisture: nothing to do with the refrigerator of course.
The cold then make them rot faster and turns starches into sugar. The result? Floury potatoes that are often too sweet. Put them in a paper bag and leave them in the cupboard, you will keep them much longer and they will be much tastier.
GREEN BASIL
Have you ever noticed that your lush, green basil once put in the fridge turns black and withers? So why persevere and ruin your dishes?
In the fridge, in fact, the leaves tend to rot and lose their properties, colour and flavour. Basil is a flower and as such should be preserved: a nice glass jar with a bit of water and that’s it, in this way you will preserve scents, flavours and colours.
Perhaps not everyone knows that coffee, put in the fridge, absorbs the smells and humidity of all other foods: would you really like to start your day with a cup of pepper-flavoured coffee? I have no doubt about the answer, so get an airtight container and store it at room temperature
COFFEE
AVOCADO
A hard avocado is an inedible avocado: the low temperatures in the refrigerator allow you to store the avocado for weeks, which means you will practically never eat it.
A good avocado is a soft avocado, and to achieve the consistency that makes it so good and make a tasty guacamole sauce, you’ll have to let it rest at room temperature. If you’re in a hurry, leave it next to an apple that accelerates the ripening process.
EGGS
Almost all of us have a special container for eggs inside the fridge, but the truth is that it is a fairly useless space because, outside or inside, the storage time is the same (if you think about it, at the supermarket eggs are not refrigerated). The same cannot be said of the taste, which is modified by the low temperature of the fridge.
HONEY
Honey is much better when stored at room temperature and in the dark than a pantry. In fact, although it is a long-life food, it is altered by light, temperature and humidity.
Therefore, the cold of the refrigerator does not prolong its preservation, but rather causes it to crystallize, accelerating its oxidation.
BANANAS
The best way to kill bananas is to put them in the fridge: quickly they will become mushy and a decidedly unattractive brownish colour.
Of course, bananas ripen rather quickly, but they can follow their natural course if you keep your Bananas in a fruit basket, maybe away from apples.
Also, in this case, being a juicy fruit (and moreover with a quite thick skin), it is preferable to keep the oranges out of the fridge, to keep them softer and more pleasant.
ORANGES
Citrus fruits contain citric acid. This is altered by the cold and the preservation of these fruits will be compromised.
Chioma Business Blog 