The Conservation Of Living Food
Vegetables and fruits used as much alive after the harvest, as they were in the period of its development on the tree or vine. While vegetables and fruits grow, they receive a constant influx of nutrients from the roots, stems, branches and leaves of plants. This continuous stream of energy used to maintain the life of plants, to enable its growth and reproduction. Fruit plants, whether classified as a fruit or a vegetable contains the seeds that allow the plant to spread their genes, thus ensuring its survival. Thus, any energy From the sun or soil that is not immediately necessary to maintain the life of plants are stored in the fleshy structure of the fruit of his so that he can produce seeds.
When the fetus is removed from the plant, the internal life processes continue to seed reaches maturity. It is through the consumption of food substances previously saved widiin fruit while she was tied to the plant. The chemical reaction between die eating fruit and oxygen in the air makes a finite amount of energy resources stored in his flesh.
Ultimately, this process causes the vegetable or fruit undergoes changes that as a result of wear and decay. Based on this information, it can be understood that the main aim of placing of fruits and vegetables in the refrigerator to slow life processes occurring within the fruit. With the help slow the enzymatic activity, the fruit is saved in saved state for a long time...
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Food refrigeration and freezing