Potatoes: The Gritty, Sweet Spud
Refrigerating potatoes can have several unwanted effects on their quality and safety. When potatoes are exposed to temperatures below 40°F (4.4°C), the starch inside begins to convert into sugar. This process changes the potato's taste, giving it an unpleasantly sweet flavor, and also alters its texture, resulting in a grainy or gritty mouthfeel when cooked.
Beyond taste and texture, the FDA has warned that storing uncooked potatoes in the fridge can increase the formation of acrylamide, a chemical linked to some cancers. Higher sugar levels from cold storage can lead to more acrylamide forming during high-heat cooking methods like frying or roasting. To avoid this, potatoes should be kept in a cool, dark, and dry place, such as a pantry or root cellar, with plenty of air circulation. Storing them in a breathable container, like a paper bag or basket, is ideal.
The Negative Effects of Refrigerating Potatoes
- Altered Flavor: The cold converts starch to sugar, leading to a gritty, unpleasantly sweet taste.
- Increased Acrylamide: Elevated sugar levels can increase acrylamide formation during cooking, a potential health concern.
- Premature Sprouting: Moisture in the fridge, especially in the bottom drawers, can encourage potatoes to sprout faster than in a dry environment.
- Poor Texture: The starch conversion results in a mealy and less desirable texture when prepared.
Tomatoes: The Flavorless, Mealy Fruit
Tomatoes are another item best kept out of the cold. As warm-weather produce, they are particularly sensitive to low temperatures. Refrigeration damages the cell membranes within the tomato, breaking them down and resulting in a mealy, soft, and watery texture.
Perhaps most importantly, chilling tomatoes destroys the enzymes responsible for creating their rich, complex flavor. A cold tomato tastes dramatically blander than one stored at room temperature. This is because the flavor-producing compounds are sensitive to cold and can be permanently damaged. For the best taste, store whole, unripe tomatoes on your counter away from direct sunlight. For a fully ripe tomato, the counter is still best for immediate use, though a short stint in the fridge to halt ripening is acceptable if you're cooking with it later.
Flavor and Texture Ruined by Refrigeration
- Loss of Aroma: Cold temperatures suppress the volatile compounds that give tomatoes their signature smell and taste.
- Mealy Texture: The internal cell walls break down, creating a mushy, mealy consistency.
- Flavorless Result: Chilling inhibits the flavor-producing enzymes, leaving you with a dull-tasting tomato.
- Off-Flavor Absorption: The porous skin of a tomato can absorb odors from other foods in your fridge.
Comparison of Proper Storage Methods
| Feature | Optimal Storage for Potatoes | Optimal Storage for Tomatoes |
|---|---|---|
| Temperature | Cool (e.g., 50-65°F), but not cold. | Room temperature, away from direct sunlight. |
| Environment | Dark, dry, with good air circulation. | On the counter in a single layer, stem-side down. |
| Container | Paper bag, basket, or cardboard box. | Open bowl or container for whole tomatoes. |
| When to Refrigerate | Never for raw, whole potatoes due to starch conversion and acrylamide risk. | After they are fully ripe, for a couple of days, if they will be cooked. |
| Avoid Storing With | Onions, as the gas from onions speeds up potato sprouting. | Bananas or other ethylene-producing fruits. |
Conclusion
While the refrigerator is a modern marvel for preserving many foods, it is the enemy of both potatoes and tomatoes. For potatoes, the cold temperature triggers a chemical change that creates off-flavors, an unappealing texture, and potentially harmful compounds during cooking. For tomatoes, chilling halts the ripening process, destroys flavor-producing enzymes, and turns their flesh into a disappointing, mealy mess. By understanding and respecting the optimal storage conditions for these two common vegetables—a cool, dark place for potatoes and a warm kitchen counter for tomatoes—you can maximize their taste, texture, and nutritional quality. Making these small changes to your kitchen habits will ensure every meal is as delicious as intended, without compromising on flavor or safety.
Expert advice from food scientists
To learn more about the science behind food storage, consider resources like those provided by the Institute of Food Technologists (IFT), a leading authority on food science and technology. They offer insights into the chemical and biological processes that affect food preservation, explaining why certain storage methods are more effective for specific types of produce.
FAQs
Q: Why do potatoes get sweet in the fridge? A: The cold temperature in the refrigerator causes the starch in the potatoes to convert into sugar, giving them an overly sweet and gritty taste when cooked.
Q: How do cold temperatures ruin tomatoes? A: Cold temperatures damage the cell walls of the tomato, leading to a mealy, soft texture and destroying the enzymes that create the fruit's complex flavor and aroma.
Q: What is the best way to store potatoes? A: Store potatoes in a cool, dark, and dry place with good ventilation, such as a pantry or cellar. Use a paper bag or basket to allow for airflow.
Q: Can I store cut tomatoes in the fridge? A: Yes, once a tomato is cut, it should be stored in the refrigerator in an airtight container for one to two days. Bring it to room temperature before serving for better flavor.
Q: What happens if you store potatoes and onions together? A: Storing potatoes and onions together is not recommended. Onions release ethylene gas that can cause potatoes to sprout prematurely, and the moisture from potatoes can cause onions to spoil faster.
Q: How do you ripen green tomatoes? A: You can ripen green tomatoes by leaving them on the kitchen counter at room temperature. For faster results, place them in a paper bag with an ethylene-producing fruit like a banana.
Q: Is it safe to eat refrigerated potatoes? A: While not ideal for flavor and texture, refrigerated potatoes are not immediately dangerous. However, the FDA has noted an increased risk of acrylamide formation when cold-stored potatoes are cooked at high temperatures. It is safer to cook them by boiling or microwaving rather than roasting or frying.
