1. Root vegetables
Cortical thick potatoes, carrots, pumpkins, wax gourds, onions, etc. can be stored at room temperature. In addition, cucumbers and green peppers tend to become dark and soft in the refrigerator for a long time.
2. Tropical fruits
Tropical and subtropical fruits such as bananas and mangoes have poor adaptability to low temperatures. If they are kept in the refrigerator, they will freeze and damage the fruit, affecting the taste.
The starchy foods such as taro, Hanamaki, and bread are quickly dried and hardened when they are placed in refrigerators. If they must be stored, they should be packed in plastic wrap or fresh-keeping bags before being put into the freezer.
4. Pickled meat
Bacon, ham, and other meat pickled products are suitable for a cool, ventilated place. This helps to ensure the flavor of the food. If they are put into the refrigerator, because the humidity is too high, they are prone to hazel flavor, which shortens the storage time.
It is worth reminding that after thawing frozen foods (such as meat, fish, etc.), the bacteria will rapidly multiply, and the thawed food is not suitable to be put back into the refrigerator again. Therefore, before putting the meat food into the freezing room, it is best to first divide it into a proper amount of packaging and one pack of thawed at a time.