Question

1. Sometimes raw vegetables and fruits are put inte the refrigerator to slone the "browning" effect. Is this action supporied by the results of experiments during this lab?

Answer 1

Refrigeration slows down the chemical reactions responsible for ripening and spoilage of fruits and vegetables, while ventilation helps remove ethylene gas, slowing down fruit maturation.

Step-by-step explanation:

Refrigeration indeed slows down the chemical reactions that lead to the browning of fruits and vegetables. This action is supported by the experimental results that demonstrate how lower temperatures decrease the rate of enzymatic reactions and the breakdown of food. Additionally, ventilation plays a crucial role by removing ethylene gas which can accelerate fruit ripening. Both refrigeration and ventilation contribute to the preservation of fruits and vegetables, making them last longer and retain their quality.

Advantages of Refrigeration and Ventilation

• Storage facilities for fruits and vegetables use refrigeration and ventilation to maintain the freshness and extend the shelf life of these perishable items. Refrigeration significantly slows down the ripening and spoilage processes while ventilation ensures that ethylene gas, a ripening agent, is kept at bay. Together, they help in maintaining the optimal condition for storage, which is especially important for grocery stores and other commercial establishments to reduce food waste and energy consumption.
• Engaging in experiments, like placing a ripe fruit alongside an unripe one in a closed environment, reveals the action of ethylene gas on speeding up maturation. This illustrates a practical use of knowledge regarding how temperature and gas composition affect food preservation.