Which vegetables should go in the refrigerator?

In many homes, perhaps even in yours, storing vegetables in the refrigerator is automatic. It seems logical: "they last longer, don't they?" Well, not always. In fact, it sometimes shortens their shelf life.

Cold does not affect all foods in the same way. Some vegetables need it to stay fresh and crisp. But others suffer in cold temperatures: they become mealy, lose aroma, change texture or become moldy.

The key is to know which vegetables should and should not be refrigerated.

These vegetables deteriorate the fastest if left out of the refrigerator. Keeping them refrigerated (between 33°F/1°C and 46°F/8 °C) keeps them fresh longer:

• Lettuce, spinach, lamb's lettuce, arugula: they are delicate and lose water very quickly. Best in a perforated bag or wrapped in dry kitchen paper.
• Broccoli, cauliflower: they oxidize and yellow without cold.
• Carrots, radishes: if dehydrated, they lose firmness and sweetness.
• Green beans, asparagus: cold is their ally if they are well protected.
• Cucumbers, peppers, zucchini: they tolerate well a couple of days outside, but in warm areas it is better to put them in the vegetable drawer.

This is the group that generates the most confusion. Because many of these vegetables are in almost every refrigerator... even though they shouldn't be.

• Tomatoes: refrigerating them stops them from ripening and takes away their flavor. They become mealy.
• Potatoes: the cold turns the starch into sugar. That changes the flavor and can generate acrylamide when frying them.
• Onions and garlic: humidity and cold favor mold and sprouts.
• Sweet potato and whole pumpkin: like potatoes, best in a dry, dark place.
• Unripe avocados: they need room temperature to ripen properly.

Important: if you have already cut any of these vegetables, you should refrigerate them, but tightly covered and for a short time.

There are some that do not have a single answer. They depend on the climate, if they are ripe or the use you are going to give them:

• Eggplants: in temperate zones, out of the fridge. In summer or if it is very hot, you can keep them cold for a couple of days.
• Fresh corn: if you do not cook it the same day, better in the refrigerator.
• Fresh herbs (such as parsley or coriander): if they come in bunches, store them as if they were flowers (in water, out of the fridge). If they are already cut or without stems, store them in the refrigerator wrapped in damp paper and well covered. This prevents them from drying out or picking up odors, and they last longer.

Even if you put in or leave out the vegetables in the right place, bad packaging can still ruin them. Some key tips:

• Use cloth, paper or perforated bags: breathable but protective.
• Never leave wet green leaves: they rot faster.
• Do not pile up: vegetables need space to "breathe".
• And yes, although it may seem a detail, the vegetable drawer is not for decoration. It has a higher humidity than the rest of the refrigerator, and that is why it is the most suitable place for most vegetables.