Is it better to put winter dishes in the refrigerator or outside

The selection of winter vegetable storage should be based on indoor and outdoor temperatures. If the indoor temperature exceeds 10 degrees Celsius or the vegetables need to be stored for a long time, it is recommended to store them in the refrigerator; If the indoor environment is cool, ventilated, and the temperature is below 10 degrees Celsius, short-term storage can be done outdoors.

In winter, when there is heating indoors or when the room temperature is high in southern regions, vegetables are prone to moisture loss or decay due to temperature fluctuations at room temperature. The low temperature environment in the refrigerator can effectively delay vegetable respiration and inhibit bacterial growth. Green leafy vegetables such as spinach and rapeseed are particularly suitable for refrigeration. They can be wrapped in a fresh-keeping bag and placed in the drawer of the refrigerator to avoid contact with fruits that release ethylene, such as apples. Refrigerating root vegetables such as carrots and potatoes can prevent germination, but it is important to note that onions, garlic, and other vegetables should be stored in a cool and dry place. A damp refrigerator environment can actually lead to mold growth.

In traditional residential areas or unheated areas in the north, if the temperature of the balcony, basement, and other environments remains stable at 0-10 degrees Celsius and the humidity is moderate, it is more advantageous to store some vegetables outdoors for a short period of time. Cold resistant vegetables such as Chinese cabbage and radish can be stacked in cardboard boxes covered with old cotton quilts for insulation, avoiding direct contact with the ground. Outdoor storage should be checked daily for frostbite or mold stains, and should still be moved indoors in extreme cold weather. Pumpkins, sweet potatoes, and other vegetables are sensitive to low temperatures and are prone to cold damage if they are kept below 5 degrees Celsius for a long time. These vegetables should be avoided from outdoor storage regardless of their location.

Regardless of the storage method used, it is recommended to prioritize the consumption of perishable vegetables such as leaves, and postpone the consumption of root and stem vegetables appropriately. Regularly clean the refrigerator from frost or condensation in outdoor storage containers, and remove any rotten parts from all vegetables before storage to avoid cross contamination. Although the loss rate of vitamin C in winter vegetables is slower than in summer, it is still recommended to consume them within a week. Blanching and freezing can extend the shelf life of some vegetables to one month. Special groups such as pregnant women and families with infants and young children should ensure the freshness of vegetables and can purchase them in small quantities multiple times.