By: Getdistributors
Refrigeration converts starch into sugar, leading to a sweeter taste and the formation of acrylamide (a potential carcinogen) when cooked at high temperatures.
Onions absorb moisture in the fridge, leading to mould growth and a foul smell. Cut onions can also release sulfur compounds that may cause digestive issues.
Garlic can sprout early in the fridge, altering its flavour. It may also develop botulism bacteria when stored in oil under refrigeration.
Cold temperatures break down the cell structure, making tomatoes mealy and bland. Additionally, they may lose their natural antioxidants.
Storing carrots in the fridge for too long can cause the growth of a white film (caused by dehydration), and they can also develop a bitter taste.
Eggplants turn black and bitter in the fridge due to exposure to cold temperatures, which damages their cell walls.