Avocados are the worst offenders in another way — they turn from unripe to overripe in a matter of single day it seems, and the only way to check the ripeness is to cut them up. No other fruit pulls this trickery.
FWIW onions, garlic, bananas and potatoes will last longer outside the fridge. Just don’t put the onions and bananas near each other
Tomatoes can last longer in the fridge, but it completely destroys their taste and resilience to mould, so one turning is going to ruin them all pretty quickly. Kinda a non issue with supermarket tomatoes as they’ve already been refrigerated to the point of tasting like wet lettuce, but if you get your hands on fresh tomatoes, never put them in the fridge.
Also, in a lot of cases, supermarket tomatoes are nowhere close to ripe. Supermarket tomatoes are generally garbage anyway, but if you can give them a day or two to ripen.
Oh yes 100% I’d say that applies to anything that’s been cut tbh, not necessarily always food safety, but anything you’ve sliced is gonna go off pretty quickly if not in the fridge
Interesting. That does not match my experience. At least not the tomato part. I rarely buy banasas, garlic, onions or potatos, but peppers, cucumbers, snack tomatos, apples, carrots… and cooling those (not freezing) had no downsides for me thus far. Although carrots need a bit of preparation.
When you say wash, do you use some sort of cleaner? I rinse mine off and get a week, maybe a week and a half from most of my veggies before they spoil. I also live in a swamp so that might have something to do with it lol
This, and don’t discount the effect of good airflow. People need to stop storing fruits and veggies in plastic; it just traps moisture and promotes rot. I got these mesh bags that really increased their shelf/refrigerator life.
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