The low temperatures of our refrigerators slow down bacteria reproduction & other food-spoiling reactions, but sometimes the cold can accelerate these effects.
Asked by: Robin Tucker, Exeter
In general, low temperatures will slow bacterial reproduction and the chemical reactions associated with spoilage. But for some foods, other processes are accelerated. For example, the cell membranes in banana skin become unstable at low temperatures and release the enzyme polyphenyl oxidase, which makes them turn black. Also, bread goes stale faster at 4°C, because of complex reactions between amylose, amylopectin, gluten and water.
Subscribe to BBC Focus magazine for fascinating new Q&As every month and follow @sciencefocusQA on Twitter for your daily dose of fun science facts.
Luis trained as a zoologist, but now works as a science and technology educator. In his spare time he builds 3D-printed robots, in the hope that he will be spared when the revolution inevitably comes.
Subscribe to BBC Science Focus Magazine and try 3 issues for just $9.95
Discover our latest special editions covering a range of fascinating topics from the latest scientific discoveries to the big ideas explained.
Listen to some of the brightest names in science and technology talk about the ideas and breakthroughs shaping our world.
By entering your details, you are agreeing to our terms and conditions and privacy policy. You can unsubscribe at any time.