Apples to tomatoes: What foods actually need to go in the fridge and what don't

A dietician has outlined which foods should be refrigerated and which should stay out. The advice shows how storage choices can affect flavour, texture and food safety.

In Short

• Experts say refrigeration can harm some foods' taste, texture and shelf life
• Short-life items like meat, dairy and leftovers should stay chilled
• Tomatoes, citrus fruits and bread often fare better at room temperature

Should you refrigerate chocolate? Do bananas really turn mushy in the fridge? And what about tomatoes, eggs and butter?

While refrigerators have become an essential part of modern kitchens, not every food benefits from being stored in the cold. In fact, putting some items in the fridge can affect their taste, texture and even shelf life, according to experts.

"Since the first refrigerator for home use was invented in 1913, it has not only catered to our basic needs of fresh and safe foods but also fulfilled our wish list of enjoying delicious and exotic meals," said Sweedal Trinidade, Chief Dietician at P. D. Hinduja Hospital and Medical Research Centre, Mahim.

She added that refrigerators help extend the shelf life of foods and maintain their texture, but a common question remains: "Can all foods be refrigerated, and which cannot?"

FOODS THAT BELONG IN THE FRIDGE

According to Trinidade, foods with a short shelf life should always be refrigerated.

These include:

• Meat and meat products
• Fish and poultry
• Eggs
• Milk and dairy products
• Some ripe fruits
• Certain vegetables
• Cooked leftovers
• Opened jars and sauces

Foods that require a cold chain

"Nothing compares to the taste of fresh foods, but as far as convenience and safety are concerned, the fridge can be used to store many foods," she said.

Foods that are better off outside the fridge

Not all kitchen staples need refrigeration. Shelf-stable foods are often best stored in a cool, dry cupboard.

Tomatoes

Tomatoes are among the most commonly refrigerated foods, but they are better left outside.

"Tomatoes get spoiled faster in cold temperatures. They turn mushy, soggy and lose flavour," Trinidade said.

Bananas

Green bananas should not be refrigerated because the cold interrupts the ripening process and affects their taste.

However, once bananas are ripe, refrigerating them may help keep the fruit firm for longer, although the peel may turn brown.

Citrus fruits

Oranges, lemons and other citrus fruits retain their moisture and flavour better at room temperature. Refrigeration can encourage mould growth.

Bread

Many people store bread in the fridge, but this can actually make it stale faster.

According to Trinidade, bread contains starch granules that undergo a process called recrystallisation when cooled, causing the loaf to become hard and stale.

"It is best to store bread at room temperature in a clean, dry place for an appropriate duration," she said.

However, if you want to keep your bread for longer, freeze it.

Preventive and integrative medicine physician Amy Shah spoke about it on a podcast hosted by Tamsen Fadal, that freezing bread can lower your blood sugar spike.

When bread is frozen and then toasted, part of that starch changes structure through a process called starch retrogradation. This process creates resistant starch, a type of starch that resists digestion in the small intestine.

Instead of being quickly broken down into glucose, resistant starch behaves more like fibre. It moves to the large intestine, where it becomes food for healthy gut bacteria.

It can help reduce the glycaemic index of the bread.

Olive oil

Olive oil should be stored in a sealed dark container at room temperature.

"Refrigeration and alternate heat exposure during usage may introduce condensation in the bottle," Trinidade explained, adding that this can alter the oil's texture and taste.

Onion, potato, garlic, ginger, nuts, tea, coffee, honey and jam

These foods are generally shelf-stable and do not require refrigeration.

Eggs and butter: A special case

Fresh eggs should ideally be refrigerated, especially after washing or pasteurisation.

"Eggs have porous shells and a protective coat over them. Once washed, the coat disappears, increasing the chances of bacterial contamination," Trinidade said.

Butter, meanwhile, can remain outside the fridge for a limited period, particularly salted butter. However, prolonged exposure to heat, light and air may cause it to become rancid and alter its taste and consistency.

So, should everything go into the fridge?

Not necessarily.

While refrigerators are excellent for preserving food safety and extending shelf life, experts say they are not a one-size-fits-all solution.

Knowing which foods thrive in the cold and which are better kept at room temperature can help preserve flavour, reduce food waste and ensure a better culinary experience.

- Ends