Some fruit and vegetables just don’t feel comfortable in the cold. South fruits such as bananas or pineapple. “Everything that comes from warm regions does not like to lie in the fridge,” says Arne Betzold from the Federal Agency for Agriculture and Food (BLE).
Cold stains and aroma loss
Even the fertilizer aubergine and tomato cannot tolerate a few degrees – at least not for longer. “Aubergins get brown cold stains when they lie in the fridge,” said the expert. Like the pineapple, tomatoes lose their aroma there.
Likewise, cucumber, paprika and zucchini belong according to that Federal Center for Nutrition (BZFE) to the cold -sensitive, which should only be in the fridge for a maximum of one to three days if they are used quickly.
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Potatoes and onions are just as few vegetable compartment guests. Potatoes convert their strength into sugar and then taste very sweet, explains the BZfe on its website. And onions are wet in the fridge with longer storage and mold faster. Both are better stored in the basement.
That can be in the vegetable compartment
In the vegetable compartment separated by a glass plate, it is two to three degrees warmer than average in the rest of the refrigerator. Some can be in there: from vegetables, for example, cauliflower, chicory, peas, green beans, spring onions, carrots, radishes, salad, celery and asparagus.
A number of fruit is also good there, including different berries, cherries, grapes, apricots and apples if you want to keep them longer than seven days. You can put citrus fruits in the special subject, but you only develop your full aroma at room temperature.
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