What happens to most foods when stored, regardless of preservation method?

Most foods experience deterioration when stored, regardless of the preservation method used. This deterioration can manifest in various forms, such as changes in texture, flavor, color, and nutritional value. Factors such as temperature, humidity, and exposure to light can accelerate the degradation process.

For example, oxidative reactions can break down certain nutrients and cause off-flavors, while microorganisms can grow and lead to spoilage if not properly controlled. Even in well-preserved items, chemical reactions continue to occur over time, which can affect the quality of the food.

This visibility of deterioration is evident in fresh produce, where ripening and decay are accelerated over time, as well as in packaged items that have not been consumed by their expiration dates. Therefore, it is understood that the storage process, regardless of the method, does not maintain the food in a static state but rather leads to gradual deterioration.