KitchenAid: Many fruits and vegetables are better stored in the pantry than the refrigerator

KitchenAid has advised consumers that several common fruits and vegetables are harmed by refrigeration and should be stored at room temperature, a change that the company says could improve flavour, texture and shelf life.

The appliances maker and its food-storage experts said items frequently stashed in refrigerators — including tomatoes and cucumbers — often suffer when exposed to cold, while other foods such as herbs and certain vegetables keep better chilled. The guidance, aimed at reducing food waste and improving eating quality, urges shoppers to read packaging labels and reconsider long-standing storage habits.

KitchenAid's overview highlighted two broad effects refrigeration can have on produce. For some items that continue to ripen after harvest, cold temperatures can slow or interrupt ripening chemistry and reduce the development of flavour compounds. For other items, exposure to cold can cause chilling injury — a physiological response that produces off textures such as water-soaked or mealy flesh.

Tomatoes, which develop much of their characteristic flavour as they ripen, are among the examples singled out. Refrigeration can blunt the production of volatile compounds that contribute to taste and aroma and can alter texture, leaving fruit that consumers describe as mealy. Cucumbers, another example noted by KitchenAid, are sensitive to low temperatures and can develop pitting and water-soaked areas when stored in a typical refrigerator.

By contrast, the company said herbs such as parsley and cilantro, and vegetables including carrots, broccoli and cauliflower, generally remain crisper and retain texture longer when kept refrigerated. Those items tend not to be harmed by cooler temperatures and may benefit from the slowed metabolic activity refrigeration provides.

KitchenAid's guidance also touches on condiments and prepared ingredients, noting that not all commercially prepared items require refrigeration after opening and that labels often indicate whether chilling is necessary. The company recommended simple swaps — moving certain fruits and vegetables out of the fridge and keeping others chilled — as an easy way to improve quality and reduce trips to the bin.

Food scientists and postharvest physiologists describe the effects KitchenAid cited in terms of enzymatic activity, volatile compound formation and membrane integrity. Typical household refrigerators operate at temperatures around 4°C (39°F); many fruits and vegetables native to warmer climates can experience chilling injury or impaired flavour development at such temperatures. Conversely, refrigeration slows respiration and microbial growth, which is why it remains useful for many perishables.

Consumers are advised to consider the type of produce purchased and intended use. Fruit that will be eaten within a day or two and that continues to ripen after harvest — such as tomatoes, certain stone fruits and bananas — is often best held at room temperature to allow flavour to develop. Produce intended for longer storage or that benefits from retained firmness, such as carrots and cruciferous vegetables, is generally better kept in the refrigerator.

The recommendations reflect ongoing scientific understanding of how storage temperature affects postharvest physiology. They do not replace product-specific instructions; KitchenAid and other experts recommend checking packaging labels and producer guidance for storage recommendations. Adjusting storage practices to suit individual items could both extend usable shelf life and improve the sensory quality of home-cooked meals.