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Why We Refrigerate Fruits and Vegetable
我們?yōu)槭裁蠢洳厮褪卟?/div>
Everyone knows you should put spinach and berries in the refrigerator, but exactly how do cooler temperatures keep most fruits and vegetables from spoiling rapidly?
每個(gè)人都知道應(yīng)該把菠蘿和漿果放進(jìn)冰箱，但冰箱到底是如何防止這些水果和蔬菜快速腐爛呢？
Spoilage is inevitable, but refrigeration slows it down in two ways. First, cold temperatures interfere with the growth of microorganisms that harm food, such as bacteria, mold, and yeast. In order to grow, any microorganism that could damage fruits or vegetables needs food, a favorable moisture content, and a favorable temperature.
腐爛是不可避免的，但制冷器有兩種方式來減緩這一過程。首先，低溫能夠阻礙微生物的生長，例如細(xì)菌，霉菌以及酵母菌。這些微生物能夠破壞水果和蔬菜，但為了生長，任何微生物都需要食物，充足的水分和適宜的溫度。
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, 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.
很明顯，不可能為了對(duì)抗這些微生物而消滅食物源，因此必須消滅使細(xì)菌耐以生存的其他因素。我們將食物儲(chǔ)存在低溫下，使細(xì)菌、霉菌和酵母菌遠(yuǎn)離他們生長所需的適宜溫度。許多冰箱有濕度控制功能，這也能幫助減緩食物的腐爛，因此阻斷了微生物生長所需的兩個(gè)有利因素。
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.
盡管微生物在低溫條件下生長緩慢，但即使將普通冰箱設(shè)置成38度的高溫，微生物仍會(huì)存在。因此，冰箱內(nèi)被遺忘的剩菜里會(huì)有霉菌出現(xiàn)。冰箱的第二個(gè)好處是減緩食物本身的自成熟至最后腐爛的自然過程。
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. Keeping these foods at low temperatures dramatically slows this aging process.
對(duì)于水果和蔬菜而言，誘使植物生長和成熟的化學(xué)過程同樣也會(huì)導(dǎo)致食物腐爛。實(shí)際上，冰箱有助于保留植物本身的組織。將這些食物在低溫下保存會(huì)極大地減緩老化過程。
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