1. Watermelon
We usually think that wrapping fruits with plastic wrap will keep them fresh for a longer time, except for watermelons. Watermelons stored with plastic wrap tend to spoil faster than those without it. Because there are some bacteria and microorganisms on the surface of a sliced watermelon before covering it with plastic wrap, covering it with plastic wrap will reduce the breathability and permeability of the watermelon surface, and slow down the temperature drop inside the watermelon. This will cause these microorganisms or bacteria on the surface of the watermelon to multiply faster. Therefore, it is best not to use plastic wrap when storing uneaten watermelons.
2. Tomatoes, bananas
Tomatoes and bananas emit ethylene gas that promotes ripening when stored. If plastic wrap is used for preservation, when this gas accumulates and cannot be released, it will accelerate their decay and shorten their storage time.
3. Carrots, cucumbers, and beans
After being wrapped in plastic wrap and stored for 24 hours, the vitamin C content in these vegetables decreases to varying degrees. After storing 100 grams of radish and beans wrapped in plastic wrap for one day, their vitamin C content decreased by 3.4 milligrams and 3.8 milligrams, respectively. Cucumber suffered even more severe vitamin C loss, equivalent to the vitamin C content of five apples.
4. Cooked meat
It is best not to wrap and store cooked meat with cling film, as oily foods can easily dissolve and immerse the chemical components in the cling film when in contact with it, which can pose a health hazard to the human body.
