Reasons why the decay of food slows down when stored in the Refrigerator

The sight of food spoiling on counter tops is so so dis-heartening. Quite frankly, we all are privy to the fact that, no food item benefits or increases in nutritional value from being stored. Food items benefit the most when they are consumed fresh. They spoil at room temperature because of bacterial growth aided by enzymes, oxygen and moisture. But it is almost impossible in the urban setup to purchase the exact amount of food to be consumed on the exact same day. That is why we have our Refrigerators to rescue.
When we store food in the Refrigerator, the lower temperature interferes with the growth of microorganisms that harm our food, such as bacteria, mold, and yeast. In order to grow, any microorganism that could damage fruits or vegetables needs – food, favorable moisture content and a favorable temperature.
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.
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.
Keeping these foods at low temperatures dramatically slows this aging process. Eating fresh has its own benefits and so does the timely Refrigeration of fruits and veggies to prevent them from rotting.

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