Foods that are more likely to spoil in the refrigerator

　　Foods that should not be stored in the refrigerator

　　1. Chocolate:

　　After chocolate is stored in the refrigerator, once it is taken out, a layer of white frost will form on the surface at room temperature, which can easily cause mold and deterioration and lose its original flavor.

　　2. Tomatoes:

　　After tomatoes are frozen at low temperatures, their flesh becomes blister shape, appear soft and rotten, or appear to be falling apart, with black spots on the surface, undercooked, no flavor, and in severe cases, they are rancid and rotten.

　　3. Ham:

　　If the ham is stored in the refrigerator at low temperature, the water in it will freeze, the fat will precipitate, the leg meat will become lumpy or loose, the meat will become odorless, and it will easily go rancid.

　　4. Banana:

　　If bananas are rotated and stored in a place below 12°C, the bananas will turn black and rot.

　　5. Fresh lychees:

　　If fresh lychees are left in an environment of 0℃ for a day, the skin will turn black and the pulp will change flavor.

　　6. Cucumber:

　　Because the storage temperature in the refrigerator is generally around 4°C to 6°C, and the suitable storage temperature for cucumbers is 10°C to 12°C. If left in the refrigerator for a long time, the skin of cucumbers will become water-soaked, losing their unique flavor, and may even become rotten and inedible.

　　7. Green pepper:

　　If green peppers are stored in the refrigerator for a long time, they will suffer from frostbite - they will turn black, become soft, and change their flavor. The suitable storage temperature for green peppers is 7°C to 8°C. The temperature for storage in the refrigerator is generally around 4°C to 6°C, so they are not suitable for long-term storage.

　　8. Honey:

　　If you found a jar of honey from 1,000 years ago, you would find that it is as fresh as the day you poured it in—honey has the innate ability to preserve freshness. Putting honey in the refrigerator speeds up the rate at which its sugars crystallize, making it almost dough-like and difficult to scoop out.

　　9、coffee：

　　Neither coffee powder nor coffee beans should be placed in your refrigerator kingdom. The troublesome thing about coffee is that it's basically like a sponge that absorbs all the odors around it, so if you put the coffee in the refrigerator, the coffee will absorb all the odors in your refrigerator and won't be able to return to its original flavor.

　　Another problem is that when the temperature changes instantly, the moisture in the coffee will be lost, which basically removes the aroma of the coffee.

　　10. Onions:

　　and tomato Pretty much, onions can become very mealy or even moldy if left in the refrigerator for too long. If the onion is already cut, no matter how tightly you have wrapped it, the moisture will be lost from the onion.

　　Furthermore, cutting an onion will taint the smell of the onion wherever it is placed, which is why many wooden cutting boards can smell of onions in everything in a matter of seconds.

　　11. Potatoes:

　　Typically, low temperatures break down the starch in potatoes; therefore, putting potatoes in the refrigerator will give you a sweet or gritty taste (the starch is Grape A high polymer of sugar that can be decomposed into maltose and glucose—editor's note). In this way, no matter what dishes you make with it, it will hardly be delicious.

　　12. Bread:

　　During the baking process of bread, the amylose portion of the starch in the flour has aged, which is why the bread has an elastic and soft structure. As the storage time increases, the linear part of the amylopectin in the bread slowly associates, making the soft bread gradually harden. This phenomenon is called "staleness".

　　“The rate of aging is related to temperature. It ages faster at low temperatures (above the freezing point), and bread hardens faster when placed in the refrigerator.

　　13. Fish

　　Fish in the refrigerator should not be stored for too long. The refrigeration temperature of household refrigerators is generally -15°C, and the best refrigerator can only reach -20°C. When aquatic products, especially fish, are stored at temperatures below -30°C, the fish tissue will undergo dehydration or other changes. For example, if crucian carp is refrigerated for a long time, the fish body will easily become rancid, and the meat quality will change, making it inedible.

　　Therefore, fish should not be stored in the refrigerator for too long.

　　14. Garlic

　　Garlic easily deteriorates, becomes moldy, and becomes as soft as rubber in the refrigerator. What's worse is that even after it goes bad, the appearance of the garlic remains the same. Therefore, you only know if it is broken when you want to cut some for stir-fry.