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Why you should never store onions in the fridge? The science behind keeping the layered bulbs fresh

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Most of us reach for the fridge when stashing fresh produce—after all, cold slows decay, right? Not so for onions. Despite their hardy reputation, whole onions turn soft, soggy, and even moldy when chilled. Here’s why experts say your pantry, not your refrigerator, is your onion’s best friend.

Cold Triggers a Sweet—and Spoiled—Reaction
Onions are living organisms, their cells constantly respiring—burning oxygen and sugar to stay alive. When exposed to cold, onions panic: they convert their starch reserves into sugar to fuel survival. The result? A once‑firm bulb becomes a limp, mealy mess. According to a report from the Daily Mail, food expert Melissa Alink explains that this starch‑to‑sugar shift is precisely why refrigerated onions “absorb moisture quickly and can turn softer in the fridge.”

Humidity: The Rotting Accelerator
Refrigerators are not just cold; they’re also humid—creating the perfect environment for bacterial growth. Alink warns against storing onions under the sink or in basements for the same reason. Instead, she recommends a dry, dark spot—think kitchen cupboard or a well‑ventilated drawer—where moisture can’t invite rot.


Airflow Beats Plastic Every Time
Onions come wrapped in plastic bags that trap moisture like a greenhouse. The solution? Store your onions in mesh bags, old nylon stockings, or wire baskets that let the air circulate freely. According to Iowa State University, hanging onions in stockings keeps them crisp for months—provided the temperature stays between 4°C and 10°C and levels of humidity remain low.


Exceptions: When to Refrigerate Onions
Once you slice, chop, or cook an onion, the rules change. Cut onions lose their protective skin and need cold storage to slow bacterial growth. Alink advises wrapping halved onions tightly in cling film and placing them in an airtight container, while chopped onions belong in sealed zipper bags. Properly refrigerated, they’ll stay fresh for up to two weeks.
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Onions also produce ethylene gas, which hastens ripening in ethylene‑sensitive fruits and vegetables. When confined in the fridge’s crisper drawer, that gas can turn peaches overly soft and zucchini prematurely limp. Keeping onions separate and at room temperature helps preserve the quality of your entire produce haul.

Next time you wonder why your onions turned mushy in the fridge, remember: cold slows some foods but accelerates decay in others. Give your onions the dark, airy pantry they crave, and they’ll reward you with crunch, sweetness, and a much longer shelf life.

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