1. Tropical fruits: such as bananas and fresh lychees. Storing bananas in a place below 12℃ will cause the bananas to turn black and rot; leaving fresh lychees in an environment of 0℃ for a day will cause the skin to turn black and the pulp to change flavor. (The correct method is: store in a dark, cool and ventilated place).

2. Vegetables: cucumbers, green peppers, tomatoes, leafy vegetables. If cucumbers and green peppers are stored in the refrigerator for a long time, they will suffer from "frostbite" - they will turn black, soft, and lose flavor; after tomatoes are frozen at low temperatures, they will fall apart, have black spots on the surface, be undercooked, and have no umami flavor; Leaf vegetables tend to rot after being refrigerated, so it is best not to store them next to the refrigerator.

3. Chocolate: The best temperature for storing chocolate is 5℃-18℃. After the chocolate is taken out of the refrigerator, white frost is likely to appear on the surface, which not only loses its original mellow taste, but also facilitates the reproduction of bacteria.

4. Hot food must not be placed in a running refrigerator. If the food is not cooled sufficiently, the heat brought in will cause water vapor to condense, which can promote the growth of mold and cause the food in the entire refrigerator to become moldy.