Many people have noticed that even in the refrigerator, food sometimes loses its freshness much faster than it is stated on the package. The decomposition process is a complex biological and chemical reaction that is influenced by factors that are often overlooked. Understanding why food changes color, smell and texture helps you not only save your budget, but also take care of your health.
The main culprits of spoilage
The main cause of changes in products is life activity microorganisms. Bacteria, molds and yeasts are everywhere: in the air, on kitchen surfaces and on the food itself. As soon as conditions are favorable, they multiply rapidly.
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Humidity: Water is a catalyst for microflora growth. This is why dry cereals keep for years, while juicy vegetables and meats spoil in a matter of days.
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Temperature regime: Most harmful bacteria are active between +5 and +60 degrees Celsius. Even a small deviation in the refrigerator thermostat can halve the shelf life of milk or sauce.
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Oxidation: Contact with oxygen triggers the destruction of fats and vitamins. This is especially evident in cut apples or butter, which over time acquire an unpleasant taste.
Gas warfare in the vegetable basket
One of the most non-obvious causes of rapid spoilage is. ethylene. This is a natural gas that some fruits and vegetables release during the ripening process. If you put an “active” product near a sensitive neighbor, spoilage will occur almost instantly.
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Apples, bananas and tomatoes release large amounts of ethylene.
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Cucumbers, broccoli and leaf lettuce are extremely sensitive to this gas and quickly turn yellow or rotten nearby.
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Storing vegetables in tightly tied plastic bags creates a greenhouse effect that accelerates rotting due to condensation buildup.
Hidden factors and storage errors
Sometimes food spoils due to irregularities neighborliness. Strong odors can be absorbed into porous structures such as eggs or dairy products, altering their organoleptic properties. It is also important to consider light: UV light destroys riboflavin in milk and causes potatoes to turn green, making them toxic.
Proper organization of shelf space and humidity control can significantly extend the life cycle of products at home. If the temperature regime is maintained and products are isolated from each other, natural decay processes are slowed down.
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