We often consider the refrigerator to be the ultimate storage compartment for making the shelf life of fresh vegetables and fruits last longer—cold is the inhibitor of spoilage, isn't it? However, when onions come into play, the refrigerator acts as an adversary rather than a friend. Though onions possess a hard skin, they get mushy, waterlogged, and even develop mildew if put in the fridge. Here is the lowdown on why the pantry is better suited for storing your onions and not the refrigerator.
Why refrigerating onions leads to a mealy texture
Onions are not dead, and their cells are breathing constantly, burning sugar and oxygen to stay alive. But in cold weather, onions respond by degrading their starch stores into sugar as a survival strategy. Though a natural process, it is a drastic shift in the texture and taste of the onion.
If such a conversion of starch to sugar is tried with an onion, the outcome is usually a letdown: the once-firm and crisp bulb is still limp, soggy, and mealy. According to ET reports food expert Melissa Alink documents the speedy soaking up of moisture by stored onions only helps to worsen the situation, leaving them much softer than if they had simply been stored at room temperature.
The role of humidity in onion spoilage
Not only is the cold the issue; refrigerators also contribute to a humid environment. Excessive humidity in your refrigerator promotes bacteria growth, which in turn causes rot. Onions are actually stored away from being in damp areas such as under the sink or basements for the same reason.
Experts recommend the most effective storage of onions in a dark, dry place, separated from too much moisture. Imagine an open cupboard in your kitchen with proper ventilation or even an open drawer that provides air flow. By excluding the moisture, you avoid rot, which most often develops rapidly when onions are stored under incorrect conditions.
Why proper airflow is essential for storing onions
Most onions come packaged in plastic bags, which can seem convenient but is actually a mini greenhouse-like package that traps moisture. The trapped moisture causes spoilage and accelerates rot.
To prevent this, the onions must be stored in mesh bags, old nylon stockings, or wire baskets with holes so air can circulate. Iowa State University has stated onions can be hung in nylon stockings and remain good for months provided the storage area is cold (ideally 4°C to 10°C) and dry. The key to having onions remain fresh and crisp longer is good air circulation.
Storing chopped onions: What you need to know
While whole onions should never be stored in the refrigerator, exceptions apply after cutting. After cutting, chopping, or cooking an onion, the protective skin is gone, and it's more prone to bacterial growth. Refrigeration in this case will preserve them. Melissa Alink recommends wrapping the halved onions tightly in cling film and refrigerating them in an airtight container. Chopped onions must be stored in sealed zipper bags. Cut onions, if refrigerated well, can be utilised for up to two weeks.
But another reason onions need to be kept individually from other vegetables and fruits is that they give off ethylene gas. Ethylene gas is a natural gas that accelerates ethylene-sensitive fruit like zucchini and peaches to ripen. In the enclosed space of a refrigerator crisper drawer, this gas will make fruits and vegetables deteriorate faster. In order not to develop this issue and to maintain the integrity of your other fruits and vegetables, it is best to place onions in the room temperature setting, away from ethylene-sensitive items.
The next time you are left scratching your head about why your onions in the fridge are moldy or mushy, recall: low temperatures may reduce spoilage on some foods, but on onions, they hasten it. Your onions like best a dry, dark, well-ventilated pantry or cupboard, where they will remain crisp, sweet, and fresh for much, much longer.
By storing onions in the proper environment—one which shields them from excess moisture, gives them wonderful air flow, and is at room temperature—you'll lock in their texture and taste, and they'll repay you with longer life and crunchier crunch!
Why refrigerating onions leads to a mealy texture
Onions are not dead, and their cells are breathing constantly, burning sugar and oxygen to stay alive. But in cold weather, onions respond by degrading their starch stores into sugar as a survival strategy. Though a natural process, it is a drastic shift in the texture and taste of the onion.
If such a conversion of starch to sugar is tried with an onion, the outcome is usually a letdown: the once-firm and crisp bulb is still limp, soggy, and mealy. According to ET reports food expert Melissa Alink documents the speedy soaking up of moisture by stored onions only helps to worsen the situation, leaving them much softer than if they had simply been stored at room temperature.
The role of humidity in onion spoilage
Not only is the cold the issue; refrigerators also contribute to a humid environment. Excessive humidity in your refrigerator promotes bacteria growth, which in turn causes rot. Onions are actually stored away from being in damp areas such as under the sink or basements for the same reason.
Experts recommend the most effective storage of onions in a dark, dry place, separated from too much moisture. Imagine an open cupboard in your kitchen with proper ventilation or even an open drawer that provides air flow. By excluding the moisture, you avoid rot, which most often develops rapidly when onions are stored under incorrect conditions.
Why proper airflow is essential for storing onions
Most onions come packaged in plastic bags, which can seem convenient but is actually a mini greenhouse-like package that traps moisture. The trapped moisture causes spoilage and accelerates rot.
To prevent this, the onions must be stored in mesh bags, old nylon stockings, or wire baskets with holes so air can circulate. Iowa State University has stated onions can be hung in nylon stockings and remain good for months provided the storage area is cold (ideally 4°C to 10°C) and dry. The key to having onions remain fresh and crisp longer is good air circulation.
Storing chopped onions: What you need to know
While whole onions should never be stored in the refrigerator, exceptions apply after cutting. After cutting, chopping, or cooking an onion, the protective skin is gone, and it's more prone to bacterial growth. Refrigeration in this case will preserve them. Melissa Alink recommends wrapping the halved onions tightly in cling film and refrigerating them in an airtight container. Chopped onions must be stored in sealed zipper bags. Cut onions, if refrigerated well, can be utilised for up to two weeks.
But another reason onions need to be kept individually from other vegetables and fruits is that they give off ethylene gas. Ethylene gas is a natural gas that accelerates ethylene-sensitive fruit like zucchini and peaches to ripen. In the enclosed space of a refrigerator crisper drawer, this gas will make fruits and vegetables deteriorate faster. In order not to develop this issue and to maintain the integrity of your other fruits and vegetables, it is best to place onions in the room temperature setting, away from ethylene-sensitive items.
The next time you are left scratching your head about why your onions in the fridge are moldy or mushy, recall: low temperatures may reduce spoilage on some foods, but on onions, they hasten it. Your onions like best a dry, dark, well-ventilated pantry or cupboard, where they will remain crisp, sweet, and fresh for much, much longer.
By storing onions in the proper environment—one which shields them from excess moisture, gives them wonderful air flow, and is at room temperature—you'll lock in their texture and taste, and they'll repay you with longer life and crunchier crunch!
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