The refrigerator is usually the ideal place to keep perishables fresh, but that's not the case for every fruit and vegetable. Never put potatoes in a refrigerator; the cool temperatures can easily turn the starch-rich vegetables into sugar bombs in no time flat. The same goes for tomatoes, which can turn from sun-ripened goodness to flavorless mush. And fresh garlic and onions are also a no-go for your fridge; the cool temps turn them moldy and soft. They're better off in a cool, dark place like your pantry or basement.
ANDREWS MCMEEL SYNDICATION