health
April 26, 2026
Loss of nutrients and affectation of taste: what happens to food inside the refrigerator?
The refrigerator has become one of people's main allies for refrigerating and preserving their favorite foods. In Colombia, where according to ANDI data, households spend more than 240 trillion pesos a year on food, the refrigerator is a key ally, but not infallible.
TL;DR
- Refrigeration can alter the taste, texture, and even nutrient content of some foods.
- Potatoes convert starch to sugar at temperatures below 4°C, affecting flavor and cooking behavior.
- Yuca deteriorates quickly and refrigeration does not fully halt this process.
- Green leafy vegetables can lose vitamins over long storage periods.
- Tropical fruits like tomatoes, bananas, and plantains can suffer from cold damage, resulting in loss of aroma and texture.
- Storage at 4°C for two weeks significantly reduced Vitamin C in tomatoes (up to 71.8%) and other vegetables (around 49%).
- Bread hardens and loses moisture in the refrigerator due to starch retrogradation.
- Chocolate can develop white spots and altered texture, though it remains safe to eat.
- Micronutrients, especially Vitamin C and antioxidants, decrease over time during storage.
- The best practice is to consume food as fresh as possible and avoid prolonged, unnecessary storage.