Foods You Should Never Store In The Fridge

Cold temperature slows down

the activity of enzymes that give tomatoes their signature aroma and rich flavor. The cold can also make the flesh grainy and mealy.

When stored in cold areas, the starch inside potatoes starts converting into sugar quicker. This gives them an excessive sweetness and makes them burn easier.

Refrigeration also alters the texture of potatoes. The cold can break down the cell structure, causing them to develop a gritty or grainy consistency.

Onions naturally absorb moisture, and can become soft, mushy, and more prone to mold growth in a damp fridge. The excess moisture also accelerates sprouting.

Cold, humid environments cause garlic to sprout faster once removed. These green shoots have a bitter taste and rubbery texture that can alter the flavor of your dishes.

Cold temperatures disrupt bananas’ natural ripening process and cause the peel to blacken, making it look spoiled even

when it's perfectly fine to eat.