Green tomatoes, which have not ripened yet, can be placed stem side down in a paper bag, according to Pop Sugar. If the tomatoes are red and ripe, they should ideally be stored at room temperature for a couple of days. They should be kept stem side up and away from sunlight.
Studies have shown that chilling ripe tomatoes for longer periods can reduce flavour-associated compounds by as much as 65 percent. Overripe tomatoes are the exception here as they are suitable for refrigeration. The cool condition helps in preserving flavour and can make them last for three days at most.
You may have heard about people storing their sliced bread in the fridge to keep it fresh for longer. But Wayne Gisslen, the author of Professional Baking, says refrigerating bread can actually make it go stale faster, by estimates, almost six times faster compared to bread stored at room temperature.
If you do not think you will be able to finish consuming the bread within a week, it is a better idea to freeze the bread and thaw when you need to.
As a liquid sweetener that can, quite literally, last for centuries, there is really no need to refrigerate honey to ensure long shelf life. In fact, doing so can cause it to solidify and become difficult to consume.
“Honey will crystallize in the hive if the temperature goes below 50 degrees Fahrenheit, and honey will crystallize in your containers if you have a cold cupboard cabinet,” Gwen Pearson of Purdue University writes in Wired.
It is important to store the bulbous vegetable in a dry and ventilated area, which means the refrigerator is not a candidate. When placed in a chilly, humid condition, the starches are converted to sugars quickly, causing the onions to become too soft.
Store them at 45 to 50 degrees Fahrenheit, as recommended by the United States Department of Agriculture. Another tip is to avoid storing your onions near potatoes, both vegetables tend to release moisture and gases that can spoil one another.
Source: Medical Daily