Storing onions, garlic and ginger in the refrigerator significantly shortens their shelf life and encourages mold growth, according to Margaret Cooper, a food safety expert at the University of Arizona. about this reports Daily Mail edition.
Cooper noted that onions and garlic should be stored in a cool, dry place with temperatures not exceeding 65 degrees. The cold and humid environment of the refrigerator causes the starch they contain to turn into sugar, causing vegetables to quickly become soft and watery.
The expert explained that onions can be stored in a well-ventilated and dry place for three to six months. In this case, the bulbs do not need to be placed in a bag – this can lead to moisture retention inside and the proliferation of microorganisms such as mold.
Unpeeled ginger can also become moldy and rancid in cold, damp storage conditions. Also, storing this root in the refrigerator can “dull” the pungency, affecting the taste of the former. Ginger should be stored the same way as onions, according to Cooper. In a cool, dry place, unpeeled ginger can stay fresh for several weeks.
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