Food storage guide: Why certain items should not be refrigerated

Certain foods lose quality, texture, or freshness when stored in a refrigerator. Experts suggest that whole onions, garlic, and potatoes are better kept in cool, dry, and well-ventilated areas rather than in cold, humid environments.

Onions can remain usable for up to six months if stored in conditions mimicking a traditional cellar, such as a pantry or an unheated utility space, at temperatures between 10 and 15°C. Using mesh or netted bags is recommended to ensure airflow and prevent moisture build-up. Storing onions in the fridge can cause them to soften, rot, or sprout.

Other foods that should avoid refrigeration include:

• Tomatoes: Cold temperatures can damage their cell structure and affect taste. • Garlic: Refrigeration can accelerate sprouting and make bulbs rubbery. • Honey: Low temperatures cause honey to crystallize and thicken. • Potatoes: Cold environments cause starch to convert into sugar, altering their flavor and color.