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(单词翻译:双击或拖选)
This is the VOA Special English Development Report.
Indonesian women sell their harvest in a traditional floating market
Before refrigerators were invented, the next best thing was an ice box. But another way to keep food fresh is to use an evaporative cooler. A common design is a tall box with several shelves inside to hold the food. The shelves are pieces of metal with many small holes through them. The sides of the box are covered with pieces of thick cloth.
Containers of water are placed at the top and bottom of the cooler. The ends of each piece of cloth lie in the water so the cloth stays wet.
The cooler is put outdoors, but not in the sun. Air will pass through the wet cloth. The inside of the box will stay several degrees cooler than the outside air temperature. And this may be cool enough to keep foods fresh, at least for a short time.
Some foods can make you sick if they are stored in conditions that are not cold enough to prevent the growth1 of harmful organisms2. Freezing can keep some foods in good condition for months after the growing season. Yet foods can be damaged if they are kept too cold.
The British development group Practical3 Action says the best way to prepare foods for storage4 is at harvest time while still in the field.
Use a sharp knife and place the harvested items5 on a clean surface or directly6 into storage containers. Do not put them on the ground.
Use clean water to remove dirt, and keep the water clean. Usually it is better not to remove outer leaves from fruits and vegetables before storage. Without the leaves, food can become dry.
Fruits and vegetables must be cool from field heat before they are put into storage. But cooling them in water can spread fungus7 throughout8 the food. A better idea is to harvest foods either early or late in the day, then leave them to cool naturally.
Some fruits and vegetables must be stored at zero to four degrees Celsius9. Any colder, and they might be damaged. Some foods need to be stored at four to eight degrees, and some need to be stored above eight degrees for best results.
Wet the fruits and vegetables so they do not become too dry. The best time to do this is before storage. Cover the items in plastic once they reach the right "critical10 temperature" for storage. Most fruits and vegetables need the relative humidity11 in storage to be kept between eighty-five and ninety-five percent.
Finally, leave space between the food containers and the walls of the cold storage area so air can flow. Keep the space clean. And try not to open the doors too often.
And that's the VOA Special English Development Report. I'm Steve Ember.
1 growth | |
n.生长,栽培 | |
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2 organisms | |
n.有机物( organism的名词复数 );有机体;生物;有机体系 | |
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3 practical | |
adj.实际的,实践的;实用的,应用的;有实际经验的 | |
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4 storage | |
n.存储器,储藏,保管,库存,仓库 | |
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5 items | |
n.物料项目 (任何一种自制或采购的零部件或组装件,如最终产品、部件、子部件、零件或原材料);条( item的名词复数 );一项;一则;一件商品(或物品) | |
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6 directly | |
adv.直接地,径直地;马上,立即 | |
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7 fungus | |
n.真菌,真菌类植物 | |
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8 throughout | |
adv.到处,自始至终;prep.遍及,贯穿 | |
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9 Celsius | |
adj.摄氏温度计的,摄氏的 | |
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10 critical | |
adj.批评的,评论的;危急的,紧要的;临界的 | |
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11 humidity | |
n.湿度,潮湿,湿气 | |
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