why does storing produce in water in the fridge keep it fresh longer when moisture promotes decay in other vegetation (like wood)?

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I’ve seen a lot of viral “life hack” type tips that recommend storing lemons in a Tupperware of water, etc. to keep them fresh longer, but intuitively it seems like getting things wet causes them to rot faster? I’ve noticed that baby carrots with extra water in the bag seem to go bad faster than dry ones. Does it just depend on the plant?

In: 4

Most fridges have a dehumidifier built in. This is why you don’t get ice build up in the fridge section. Plus, lower temps slow down decay.

Fridges are dehumidifiers, they will cause moisture to leave your food over time. Have you ever noticed old stuff in the fridge has this dry layer, that’s the moisture leaving and causing that. Putting water in a container with the fruit will keep humidity up un the container preventing it from drying fully.

The anti spoiling comes from the low temperature, life depends on chemical reactions, these reactions happen at a specific temperature range, if you decrease temperature the reactions either cease or slow down and prevents life from growing.

Moisture in wood and other substances cause spoilage due to the availability to water, life needs water to live. And since the normal temperatures are when life thrives (atmospheric for this case, like a falled wooden log) the water and heat and nutrients from the wood make a perfect environment. Same thing in the fridge, leave something in the fridge long enough and it too will mold, that’s because fridges slow growth and not stop it entirely. (Fridges being in 4 degrees C)