The refrigerator is used to freeze food, mainly for food preservation, but there is moisture and cold in the refrigerator, so many foods cannot be preserved in wet or cold environment, as follows.

First, tropical fruits

Tropical fruits adapt to the hot climate, but when they enter the cold refrigerator, they will not adapt because of sudden cooling, leading to blackening and bacterial growth, which is worse than normal temperature.

Such as bananas, lychees and so on. It will accelerate decay in the refrigerator.

Second, dry food.

For example, bread, cakes and biscuits are all foods suitable for preservation in a dry environment. If you put it in a humid refrigerator for a short time, the taste will change, and if it changes for a long time, you won't eat it.

In addition, there are some foods that are air-dried and cannot be stored in the refrigerator, such as air-dried garlic, sweet potato powder, dried yuba, fungus and so on. They are all dry goods and are not suitable for storage in the refrigerator. When it comes into contact with water, it will soften quickly and then deteriorate.

Third, some fresh vegetables.

Cucumber, tomato, sweet pepper. Leafy vegetables. These kinds of vegetables are rich in water. The low temperature after freezing directly destroys the molecular structure of vegetables, leading to deterioration and rot of vegetables.

Even if the appearance does not deteriorate, the taste will become weak and the original nutrients have been destroyed.

Fourth, fish

The best storage temperature of fish is below -30 degrees Celsius, but our refrigerator obviously can't meet this standard. After the fish is put into the refrigerator, it only plays a better role than the high temperature outside, but it can't prevent the fish from dehydration and deterioration.

After long-term cold storage, fish will also become rancid, taste worse, and the nutritional components are far less than those of fresh fish.