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Why We Refrigerate Fruits and Vegetable Everyone knows you should put spinach1 and berries in the refrigerator, but exactly how do cooler temperatures keep most fruits and vegetables from spoiling rapidly? Spoilage2 is inevitable3, but refrigeration slows it down in two ways. First, cold temperatures interfere4 with the growth of microorganisms that harm food, such as bacteria, mold, and yeast5. In order to grow, any microorganism that could damage fruits or vegetables needs food, a favorable moisture content, and a favorable temperature. Obviously, it is impossible to eliminate a food source for these microorganisms, so other factors that facilitate their growth must be eliminated. We refrigerate food to keep bacteria, yeasts6, and molds from the favorable temperature they need to grow. The moisture-control available in many refrigerators also helps slow the deterioration7 of foods, so that two of the three favorable situations for microorganism growth are eliminated. Though the microorganism growth is slowed down at low temperatures, it still can occur at the 38 degrees of an ordinary refrigerator. Hence, the mold that grows on forgotten leftovers8 in the back of a refrigerator. The second benefit of refrigeration is that it slows down the food’s own natural processes that lead to ripening10 and eventual11 decay. For fruits and vegetables, the very chemical processes that cause plants to grow and ripen9 also cause them to rot. In effect, refrigeration helps save the plant tissue from itself. Keeping these foods at low temperatures dramatically slows this aging process.
1 spinach | |
n.菠菜 | |
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2 spoilage | |
n.(食物等)变质,损坏 | |
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3 inevitable | |
adj.不可避免的,必然发生的 | |
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4 interfere | |
v.(in)干涉,干预;(with)妨碍,打扰 | |
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5 yeast | |
n.酵母;酵母片;泡沫;v.发酵;起泡沫 | |
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6 yeasts | |
酵母( yeast的名词复数 ); 酵母菌; 发面饼; 发酵粉 | |
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7 deterioration | |
n.退化;恶化;变坏 | |
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8 leftovers | |
n.剩余物,残留物,剩菜 | |
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9 ripen | |
vt.使成熟;vi.成熟 | |
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10 ripening | |
v.成熟,使熟( ripen的现在分词 );熟化;熟成 | |
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11 eventual | |
adj.最后的,结局的,最终的 | |
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