Why do vegetables turn yellow in the fridge?

Vegetables are used to sunlight during the day and darkness at night, inside the fridge there is no light when you close the door, so darkness all the time, the vegetable dies, slowly going yellow. read more

Vegetables are used to sunlight during the day and darkness at night, inside the fridge there is no light when you close the door, so darkness all the time, the vegetable dies, slowly going yellow. Modern upmarket fridges have a light in the crisper to try and stop this yellowing. read more

Keeping Vegetables Fresh By Dr. Jeanette A thought: When you wash vegetables and you will not be eating immediately or wish to put them back into the refrigerator for a period of time and this works for cut vegetables too: Place them in a large bowl with cold water, no ice, and open a pack of Emergen C and dissolve in the water. read more

Pick kale leaves from the outer edges of the plant when you need them, rather than storing them in the refrigerator, where they can wilt and turn yellow. When harvesting, look for crisp, tender green leaves. The smaller, greener leaves have a milder flavor. The flavor becomes stronger and more bitter as the leaves yellow. read more

The answer is “Yes. It is safe to eat when maturing to yellow.” If it is fresh-cut and turning yellow from the sun, I personally think it is even better—but that is an opinion not shared by many. If it is turning yellow from being too long from harvest to table, not so good, but certainly not harmful from that. read more

My fridge is set to 5.5. It started doing this just a months ago. I called the produce person about the spinach turning yellow, and I am the only person with this issue thus far. read more