Food Science: Plant Preservation

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Across
  1. 5. the number 1 cause of plant spoilage
  2. 8. this process continues in most plants even after harvest
  3. 10. this preservation method stops the growth of microorganisms but may change the texture of the food
  4. 11. organisms that receive their nutrients from decaying organisms
  5. 12. this preservation method can slow down microbial growth as well as plant ripening
  6. 13. molds that grow at high temperatures (110° F–140° F)
Down
  1. 1. this preservation method removes most moisture to prevent bacteria from thriving/become inactive
  2. 2. molds must grow in this type of oxygen rich environment
  3. 3. this preservation method removes nearly all moisture from food and enables it to stay preserved for numerous years
  4. 4. molds that grow at refrigerated temperatures (less than 50° F)
  5. 6. molds that grow at room temperature (50° F–110° F)
  6. 7. this preservation method creates an unsuitable environment for bacteria growth through acidity or salt brine
  7. 9. this preservation method heats contents enough to kill bacteria, then seals to prevent new bacteria from entering
  8. 14. molds must have this in order to reproduce and is one of the hardest aspects to control