Storing potatoes and onions in the fridge seems to be a harmless habit, but experts warn that this gesture can change quality and even generate little known risks. According to the Spanish newspaper La Vanguardia, the doubt is common and was clarified by nutritionist Aitor Sánchez, who stresses that the cold temperature causes unwanted transformations in these foods.
In Portugal, such as other countries, potatoes and onions are bought and sold at room temperature, clear sign that cold is not the ideal place for conservation. Still, many consumers continue to opt for the refrigerator, convinced that they prolong durability.
In the case of potatoes, explains the expert, low temperatures turn starch into sugars, altering taste and texture. More worrying is acrylamide formation when potatoes are subject to high temperatures, a compound considered potentially harmful to health.
Where to keep potatoes and onions?
The potatoes should be kept in a cool, dark place, but never too cold. A pantry or ventilated cabinet is the best solution, away from direct light and heat. It is also important for tubers to “breathe”, avoiding storing them in closed bags or boxes.
The onion suffers the opposite effect: in the fridge, tends to soften, gain humidity and even mold, which compromises its structure. Therefore, it should be kept equally in a dry and ventilated place.
For those who want to keep onion longer, there is a practical alternative: peeling, diced and freezing. Thus, it remains ready to use in soups, sautéed or other dishes, without risk of deterioration.
When the refrigerator is the solution
There is, however, an exception: Both potatoes and onions can be stored in the fridge after cooking. In this case, they can handle up to three days and, in the case of potatoes, also form a small amount of sturdy starch, a type of beneficial fiber for the body.
The expert points out that each food has its own requirements and that the cold, although useful for many products, can accelerate the degradation process of others.
According to the final recommendation it is simple: potatoes and onions should be stored in cool, dry and well ventilated places, far from the fridge, to maintain quality and reduce risks.
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