An apple starts to spoil from the moment it is plucked from the tree. Refrigeration slows down bacterial and enzymatic spoilage and this leads to an extended shelflife.
It slows their spoilage.
Refrigeration slows down the breakdown of organic materials.
Most spoilage organisms grow rapidly at warm temperatures. A refrigerator keeps food cold and slows the microbial growth process. So spoilage is delayed and not completely prevented. If the food is frozen, spoilage organisms will not grow.
Food spoils the fastest between the temperatures of 40oF and 140oF, therefore foods in preparation should not be kept at these temperatures. A refrigerator is below 40oF. bacteria causing food spoilage like to grow about body temperature. As it gets cooler they slow down in reproduction. Freezing stops their growth. Mold also slows at lower temp. A refrigerator slows decay process because it slows the growth rate of spoilage organisms.
Refrigeration actually slows down the process of molding, because mold usually grows in damp muggy areas, some temperatures actually slows down some important chemical reactions.
A byproduct of microbiotic or enzymatic spoilage can be a variety of gases. That's why containers of spoiled food will swell.
Placing vegetables in the refrigerator slows their wilting by slowing the production of enzymes that cause food spoilage. it also slows the development of bacteria that produce food spoilage.
Low temperatures, such as refrigeration, slow spoilage since most spoilage organisms grow at a slower rate when they are cold. Freezing stops microbial spoilage because the microbes stop growing.
Salt water slows the dehydration (browning of apples) because it is an acid.
The acidity slows down the process of oxidation The acidity slows down the process of oxidation The acidity slows down the process of oxidation
Poultry is full of bacteria and will spoil quickly. Refrigeration slows the bacterial growth.
refrigiratorprevent food spoilage