Proper use of the refrigerator Food classification is healthier

Refrigerators occupy a place in most family lives, it is the "safe" of food in everyone's eyes, always stuffing a variety of foods into the refrigerator "belly", such as vegetables, fruits, milk, meat, etc

In fact, not any food is suitable for putting it in the refrigerator to keep fresh, bananas are easy to turn black and corrupt in the refrigerator, if it is a greenish banana that is not yet fully ripe, it will rot faster; Lychees are kept in the refrigerator, their skin is easily darkened, and the delicious flesh of the fruit is also easily lost; Tropical fruits such as mangoes, papayas, and dragon fruit are not adapted to low temperatures and are more likely to turn black and spoil in the refrigerator; Strawberries are stored in the refrigerator, not only the pulp taste is greatly reduced, but also easy to mildew; Cucumbers are easy to be "frostbitten" in the refrigerator, especially the epidermis will show water-soaked deterioration, losing the original crisp taste; Tomatoes are also easy to be "frostbitten" in the refrigerator, in addition to the brown round spots on the skin, the flesh will also be soaked and soft; Bread is easier to harden in the refrigerator because some of the ingredients in flour age faster

Therefore, people treat the refrigerator as a food "safe" is actually a misunderstanding, we should correctly understand and use the refrigerator, understand the temperature difference in the refrigerator, classify the food, place it in the right place according to the characteristics, and use plastic wrap, plastic bag or crisper box to store the food to prevent channeling, and also regularly clean and disinfect