Why does refrigeration preserve fruit

We refrigerate food to keep bacteria, yeasts, and molds from the favorable temperature they need to grow. The moisture-control available in many refrigerators also helps slow the deterioration 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 leftovers 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 ripening and eventual decay. For fruits and vegetables, the very chemical processes that cause plants to grow and ripen also cause them to rot. In effect, refrigeration helps save the plant tissue from itself.

Keep these starchy tubers in a cool, dark, airy space, loosely stacked in a bowl or bins, but not in plastic bags or moisture will accumulate and will encourage mold and deterioration. Tomatoes technically a fruit should be left out on a counter, even when ripe they will lose flavor when chilled. Winter squash that is squash with hard shells such as butternut, delicata , and kabocha can stay out on or under the counter.

So, what fruits and vegetables should be kept cold? First, some general guidelines for refrigerating produce: For organization and better food preservation in your fridge, use separate, reusable plastic bags, or better yet for the planet , lidded plastic containers or lightweight stainless steel containers.

Do not combine fruits and vegetables in a single container, as ethylene given off by some fruit like apples, peaches, and pears can spoil some vegetables lettuce and crucifers are especially susceptible. Certain groups of produce can be stored together: root vegetables with their leaves removed— like beets, radishes, and turnips—can be combined in a single container.

Different citrus fruits can be kept together. Salad leaves from lettuces to Asian greens can be mixed and sealed in the same container. Seal some produce tightly, give other types room to breathe: Most vegetables dry, never wet can be wrapped or sealed tightly in your container of choice for best storage. With the exception of soft berries, whole fruits are better off in an unsealed container.

Apples that you intend keeping long term beyond a week and up to a few months should be kept chilled. They do not have to be wrapped, but they do emit ethylene, so your other produce should be kept separate.

Soft berries tend to spoil quickly and should be eaten within a couple of days of purchase. In the meantime, keep them cold, and do not wash them until you are ready to eat them. The list of berries includes blackberries, blueberries, cranberries, currants, grapes, strawberries, and raspberries. About Us. B2B Publishing. Business Visionaries. Hot Property. Times Events. Times Store. Facebook Twitter Show more sharing options Share Close extra sharing options.

By Russ Parsons. Tomatoes should never be refrigerated. Russ Parsons.