why does food keep when refrigerated
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.
The second benefit of refrigeration is that it slows down the foodâs own natural processes that lead to ripening and eventual decay. 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.