3. Ginger

Low temperatures and humidity can make unpeeled ginger soggy or even moldy. Cold storage also diminishes its spiciness, affecting the flavor of cooked dishes. Whole, unpeeled ginger can be stored for several weeks in a dry, cool area.
Inhaling mold spores from ginger’s skin can lead to sneezing, nasal congestion, rashes, or worsen asthma. Some mold types can cause nausea, other gastrointestinal issues, liver and kidney damage, and weakened immunity if ingested.

4. Cucumbers
Cucumbers are highly sensitive to low temperatures and humidity, making them prone to “chilling injury,” which causes them to become soft and rot. A humid environment promotes mold growth, particularly bacteria like Salmonella and E. coli that can thrive on decaying cucumbers.
If kept in the fridge without a sealed container, moisture accumulation hastens spoilage. It’s best to consume cucumbers as quickly as possible, ideally within three days.
Cucumbers maintain their best flavor when stored at room temperature on the countertop. However, their shelf life is reduced to just a few days. Ethylene gas emitted by ripening fruits such as apples, bananas, pears, kiwis, and tomatoes can also accelerate the spoilage of nearby cucumbers.

5. Bell Peppers
Storing colorful bell peppers in the fridge can damage their cellular structure due to the low temperature and humidity, making them lose their crunch and become soft. Unless they’ve been cut, they don’t need refrigeration and can be kept in a dry, cool place.
Maddy Rotman, the head of Imperfect Foods, a home produce delivery company, explains that humidity is the main factor causing bell peppers to lose their crispness. Try storing them in a pantry or on a countertop instead.