- Tomatoes
If tomatoes are kept in sunlight they will ripen too fast. If they are kept in cold temperature, it will cause the cell walls to break down and then they become soft and mushy. So for best results, store them out of direct sunlight and at room temperature.
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- Bananas
Like tomatoes, bananas also like to be stored at room temperature. If you are trying to delay the ripening process, refrigerate them. Beware that this will cause the skin to turn brown. However, the inside should still be edible.
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- Potatoes
Refrigeration will cause the skin of the potato to darken and go bad quicker. It also converts the potato’s starch into sugar, making it sweeter, but not in a good way. It’s recommended to store them in a cool dark place.
- Onions
Onions tend to like fresh air circulation. That’s why they are sold in a mesh bag.
But don’t keep them near your potatoes because a chemical reaction will take place. That will create and release gases and moister that will turn your onions bad.
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- Garlic
Again garlic, similar to onions, like air circulation too. Research says cold air can cause the garlic to sprout early, causing it to go bad. Plus it keeps the odours off your other food.
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- Avocados
If you want your avocado to ripen naturally you should leave it outside the refrigerator. Only if you are trying to postpone its ripeness then keep in the refrigerator. And if you are trying save an already cut avocado, refrigerate the half with the seed. It will keep longer that way.
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- Honey
Honey is one of the earth’s oldest known preservatives. It’s been known to be discovered in Egyptian tombs and the honey is still edible. Wow, its shelf life is for forever. If refrigerated, it becomes crystalized and even harder to use.
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