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In a widely-cited July 2006 study in the \u200cJournal of Agricultural and Food Chemistry<\/em>\u200c, researchers studied watermelon stored for 14 days at three different temperatures: 70 degrees Fahrenheit (room temperature), 55 degrees Fahrenheit and 41 degrees Fahrenheit. Levels of the antioxidant lycopene levels increased up to 40 percent and beta-carotene levels increased up to 139 percent in watermelon kept at room temperature.<\/p>\n\n
Your\u00a0favorite coffee, whether or not it\u2019s ground, should be kept out of the fridge for the best flavor.<\/p>\n<\/div>\n
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\u201cHumidity in the fridge can cause condensation to build up, which is not good for the flavor of ground or whole-bean coffee,\u201d Hageman says. \u201cCoffee should be stored in your pantry for the best flavor.\u201d<\/p>\n
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Once cut, herbs like basil are best kept at room temperature.<\/p>\n<\/div>\n
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\u201cRefrigerating cut basil will cause the fragile leaves to darken and discolor,\u201d McDermott says. \u201cThe reaction that occurs, which is called oxidation, is what turns fruits and vegetables brown. An enzyme called polyphenol oxidase contained in the cells is exposed to and reacts with oxygen in the air.\u201d<\/p>\n<\/div>\n
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For best storage, place the basil stems in a tall jar filled with water and keep out of the sun.<\/p>\n
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As with tomatoes, the chemical makeup of potatoes is actually altered when they\u2019re placed in the refrigerator.<\/p>\n<\/div>\n
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\u201cThe cold temperatures convert starch into sugar,\u201d Shapiro says. \u201cNot only is it going to produce a texture change, so it becomes grittier, but it\u2019s going to make those potatoes a little worse for someone who is trying to\u00a0be mindful of their blood sugar. A smaller portion could cause a higher spike in blood sugar.\u201d<\/p>\n
Storing potatoes in the refrigerator can also lead to the formation of a potentially dangerous chemical when cooked.<\/p>\n
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Ever notice that your refrigerated cucumbers look less than desirable after a few days? That occurs because of damage from the cold air.<\/p>\n<\/div>\n
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\u201cRefrigerating cucumbers for longer than three days can lead to \u2018cold injury\u2019 due to their high water content,\u201d McDermott says. \u201cThis can lead to bruising, water-soaked areas and spoilage.\u201d<\/p>\n<\/div>\n
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In their whole form, cucumbers are best stored at room temperature in a well-ventilated area, she says.<\/p>\n
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If you accidentally stash\u00a0nutritious bananas\u00a0in your fridge while unpacking groceries, prepare for an unpleasant sight \u2014 but don\u2019t toss them. \u201cBananas will turn brown in the refrigerator, but they\u2019ll still taste fine,\u201d Shapiro says.<\/p>\n<\/div>\n
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Bananas release a gas that naturally ripens other fruit, so be mindful of where you store them.<\/p>\n<\/div>\n
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\u201cWhether it\u2019s inside or outside of the refrigerator, you want to keep bananas away from other fruit unless you want that fruit to be ripened more quickly,\u201d Shapiro adds.<\/p>\n<\/div>\n
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9. Bread<\/h2>\n
It\u2019s understandable if you can\u2019t get through an entire loaf of bread in a few days, but think about how much you\u2019ll eat so you can plan ahead with the best storage strategies.<\/p>\n
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Normally planted in the fall, garlic prefers cold weather and therefore sprouts at a more rapid rate when stored in a cold environment, McDermott says.<\/p>\n<\/div>\n
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\u201cFresh, whole garlic bulbs will last months when stored between 60 and 65 degrees Fahrenheit, but typically only a few weeks when refrigerated,\u201d McDermott says. \u201cIf you plan to use your garlic over time, ensure that it is as fresh as possible at the time of purchase by looking for firm cloves, no sprouting and no black spots.\u201d<\/p>\n<\/div>\n
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Store your garlic in a ventilated space such as a mesh bag and away from warm areas of the kitchen like stoves or sunny windows.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n
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