Tomatoes contain an enzyme that reacts to cold temperatures, causing them to appear and taste mushy. This also breaks down the flavor-producing cells of tomatoes, making them less flavorful.
2
Avocado
Refrigerating avocados can slow down their ripening process, which makes them unfit for consumption. The cold temperatures also mess up their texture, which may cause them to rot sooner.
3
Bread
Refrigerating bread can cause starch recrystallization, leading to faster staling and compromised quality.
4
Potatoes
Cold temperatures increase sugar content in potatoes, making them more likely to produce carcinogenic substances when cooked.
5
Melons
Melons, such as watermelon and musk melon, decay faster and lose color and flavor when refrigerated.