Shared from The Guardian
Many vegetables don’t need refrigeration at all, which makes perfect sense when you think about where they grow
Don’t store potatoes in the fridge, because they’ll only dry out. | Photograph: Jennifer Henriksen/EyeEm/Getty Images/EyeEm
Jane Scotter, the fruit and veg oracle who runs the revered Fern Verrow biodynamic farm in the Black Mountains on the Herefordshire/Wales border, warns that the fridge is, in fact, the worst possible place to store certain fruit and veg. Yes, it keeps everything cold, which in some cases helps slow ripening, and hence deterioration, but “the fridge also dries out anything you put in it. Think about where the part of the vegetable that you eat grows, and apply some common sense as to where you store it.” Following that logic, potatoes, as well as onions, carrots and other root veg, are much, much happier elsewhere – a well-ventilated cupboard, say.
Your cold spuds may also pose an unexpected health risk: a 2017 New Scientist report concluded, “Don’t keep raw potatoes in the fridge. At low temperatures, an enzyme called invertase breaks down the sugar sucrose into glucose and fructose, which can form acrylamide during cooking.” This was in response to Food Standard Agency warnings about possible side-effects of acrylamide, especially if the spuds are cooked at more than 120C, which covers all kinds of family favourites, from chips to roasties. Acrylamide, you see, has been shown to cause all sorts of cancers in animal studies, though on the bright side, New Scientist goes on to quote a Cancer Research UK spokeswoman: “This link isn’t clear and consistent in humans.” Which is a relief.