Geht wirklich alles in den Kühlschrank? Ein umfassender Ratgeber zur korrekten Lagerung von Lebensmitteln – von Milch bis zu tropischen Früchten
Kacper Nowak
2026-03-25
3 Min. Lesezeit
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Muss Milch tatsächlich immer gekühlt werden? Warum verlieren Tomaten im Kühlschrank an Geschmack? Und gehören Bananen in den Kühlschrank oder auf die Anrichte? Entdecken Sie wissenschaftlich fundierte Empfehlungen zur optimalen Lagerung gängiger Lebensmittel, um Frische, Nährstoffgehalt und Geschmacksqualität bestmöglich zu erhalten. Vermeiden Sie häufige Fehler, die die Haltbarkeit von Lebensmitteln verkürzen und deren Qualität beeinträchtigen können.
What should we keep in the fridge?
The need to store certain foodstuffs in the refrigerator can surprise us, but in the case of oil, for example, why is it on the shelves in the stores and not in the cooling conditions? Well, in the store it is closed, so it can stay there for a very long time. However, when we turn it off, it gets oxygen and oxygen that is important to us unsaturated fatty acids. But in the cold conditions, this process slows down, so that it stays fresh for longer and doesn't eat the hair. This applies to all the oils, whether those on which we fry strawberries and sauces that are left over or those left over in the sauce.
What can't we put in the fridge?
There's no need to put sweets, waffles, cakes, or chocolates in your refrigerator. If you have an optimum temperature of 25oC at home, nothing will happen to them. So now canned fish or meat or mayonnaise, if they're not open yet, don't have to be stored in the fridge. Potatoes kept at too low temperatures turn the starch in them into simple sugars, which makes them sweet, and the sugar loses its precious value. Tomatoes and cucumbers shouldn't be kept in the refrigerator either, because they are more prone to spoilage.