Question

Give reasons for the following.
Raw vegetables and fruits are kept in refrigerators whereas jams and pickles can be kept outside.

Answer 1

Hint:The raw vegetables and fruits are kept in the refrigerators whereas the pickles and jams are kept outside because the pickles and jams contain some preservatives such as sugar, salt, and other ingredients in them. Though the pickles and jams do not easily spoil by the bacteria, air, or other factors when you are kept outside.

Complete answer:The jams are processed using heat, first in making the jam, then later in the canning and sealing. This eliminates much of the foodborne pathogens that would otherwise spoil the jam. Once it has been sealed, it is like other foods that have been preserved and will maintain a long shelf life at room temperature also. As for the pickles, they have normally one, sometimes two types of vinegar, making them acidic. Even the sweet pickles are processed with vinegar. The acidity will kill foodborne pathogens. Once they are sealed in jars, they also have a long shelf life. Both the jams and the pickles, though, should always be stored away from strong light and reasonably also the climate-controlled.
The refrigeration slows bacterial growth. Bacteria exist everywhere in nature. They are in the soil, air, water, and the foods we eat. When they have the nutrients, moisture, and favorable temperatures, they grow rapidly, increasing in numbers to the point where some types of bacteria can cause illness. The microorganisms present in the open atmosphere can destroy and spoil the vegetable by attacking it. The refrigerators work at low temperatures which inhibits the microorganism from growing. On the other hand, the jams and pickles contain sugar and salt as preservatives respectively which save them from the attack of the microorganism and give them a long shelf life.

Note:The benzoic acid in the form of its sodium salt constitutes one of the most common chemical food preservatives. Sodium benzoate is a common preservative in acid or acidified foods such as fruit juices, syrups, jams and jellies, sauerkraut, pickles, preserves, fruit cocktails.