Health Department Manager Practice Exam

Refrigerating melons and tomatoes at a temperature of 41°F or lower is essential for maintaining their quality and safety. This temperature helps to slow the growth of harmful bacteria and prolongs the freshness of the produce.

Melons, such as cantaloupe and watermelon, benefit from refrigeration to delay spoiling and enhance their shelf life. Similarly, tomatoes can lose their flavor and texture when stored at lower temperatures, but keeping them at or just above 41°F strikes a balance between reducing spoilage and preserving quality.

Other temperature ranges mentioned, such as 30°F or lower, 35°F or lower, or 50°F or lower, are either too cold or too warm for optimal storage of these particular fruits. Temperatures below 41°F can lead to chilling injury in tomatoes, impacting flavor and texture, while temperatures above this threshold may allow for quicker ripening and spoilage due to microbial growth. Thus, 41°F or lower is the ideal standard for refrigeration of melons and tomatoes to ensure they remain safe to eat and enjoyable in flavor and texture.