Tomatoes lose flavor when refrigerated: Storing ripe tomatoes in the refrigerator can lead to a bland taste and loss of firmness due to inhibited enzymes responsible for flavor.

Potatoes should be kept in a cool, dark place: Refrigerating potatoes converts their starch into sugar, resulting in a sweet, hard texture. They should be stored in a dry environment without washing before storage.

Onions require a dry climate: Refrigeration can cause onions to become sticky, moldy, and absorb odors from other foods. They should be stored in a cool, dry place, away from potatoes.

Garlic loses flavor in cold temperatures: Refrigerating garlic can make it rubbery and promote mold growth. It should be kept in a well-ventilated area away from sunlight.

Avocados should ripen outside the fridge: Storing unripe avocados in the refrigerator slows down their ripening process, leading to undesirable texture. Once ripe, they can be stored in the fridge to prevent browning.

Bananas should be stored at room temperature: Refrigeration can alter the texture and flavor of bananas, causing the peel to darken. Riper bananas can be refrigerated to extend shelf life, but the peel will darken.

Bread is best kept at room temperature: Refrigerating bread can cause it to stale faster, while freezing is recommended to prevent mold growth and maintain freshness.