Lower temperatures slow respiration rates and the ripening and senescence processes, which prolongs the storage life of fruits and vegetables. Low temperatures also slow the growth of pathogenic fungi which cause spoilage of fruits and vegetables in storage.
Because maintaining the temperature can help retain the taste, nutrients, and health benefits of foods while also reducing the levels of bacteria that ruin them and cause illness.
Answers & Comments
Answer:
Lower temperatures slow respiration rates and the ripening and senescence processes, which prolongs the storage life of fruits and vegetables. Low temperatures also slow the growth of pathogenic fungi which cause spoilage of fruits and vegetables in storage.
Explanation:
PA BRAINLIEST
❥ answer:
Because maintaining the temperature can help retain the taste, nutrients, and health benefits of foods while also reducing the levels of bacteria that ruin them and cause illness.
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