Many people are accustomed to wrapping food in plastic wrap before putting it in the refrigerator. So, are there some foods that don't need to be covered with plastic wrap?
I. Impermeability leads to faster bacterial growth
According to food safety experts and the executive vice president of the International Food Packaging Association, wrapped watermelons spoil faster than unwrapped ones. This is because before being wrapped, the surface of the watermelon already has bacteria and microorganisms. If the plastic wrap is not breathable and does not allow water vapor to escape, the temperature drops slowly, causing these microorganisms and bacteria to multiply faster. Especially after an anaerobic reaction occurs, the food can spoil easily.
It is reported that if the plastic wrap is too thick, the food cannot "breathe" in oxygen, leading to anaerobic fermentation and spoilage. It should be noted that some people think that wrapping it in multiple layers is better for preservation. In fact, plastic wrap not only needs to keep moisture from evaporating but also allows carbon dioxide to escape. A wrap that is too thick is actually not conducive to preservation.
II. Some fruits are not suitable for plastic wrap
Experts remind that not all foods need to be stored with plastic wrap. This is especially true for some fruits and vegetables that naturally release ripening gases, such as tomatoes and bananas. Using plastic wrap on them can hinder the release of ethylene gas, which in turn shortens their shelf life.
The best way to preserve food is to consume it in the shortest possible time. A food container can retain moisture while also preserving the food's flavor. Therefore, if you are storing cooked food, a better choice is to use a food container.