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The Science And History Of Refrigeration
Science Friday
Breathe Slow, Stay Fresh
The longevity of produce relies on its respiration rate, which can be controlled through various methods. Refrigeration reduces respiration speed, while altering oxygen levels and atmospheres also contributes to freshness. Specialized packaging with differently permeable membranes regulates gas and moisture exchange, tailored to the specific needs of the produce inside. The selection of leaf mixes is not solely for flavor; it aims to create a balance in respiration rates among different greens, ensuring that faster-breathing varieties like baby spinach are complemented by slower-breathing options like radicchio.
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