What changed
2026-07-29 05:02 UTC → 2026-08-07 15:45 UTC ·
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The initial snapshot offered Initial guidance recommended general recommendations for safely safe handling and refrigerating refrigeration of fresh‑cut fruit, without fruit. Subsequent updates added specific details. A later entry expanded on these recommendations by focusing on melons, outlining how to store whole advice for melons. Whole melons should be kept at a cool, well‑ventilated room temperature to finish ripening, and how to shift them ripening without losing flavor or texture; once ripe, they are moved to the refrigerator once ripe to slow respiration and preserve water content, sweetness and crispness. It also advises immediate refrigeration of cut melon pieces to prevent moisture loss and mushiness, and warns against exposing fruit crispness for several days. Exposure to windows, stoves or direct sunlight, which can accelerate sunlight should be avoided as it accelerates spoilage. When melons are cut, the flesh must be placed in the fridge immediately. Prolonged room‑temperature exposure causes moisture loss, limp texture and reduced sweetness. Cut pieces stored at 5 °C or lower in a sealed container retain freshness and resist becoming mushy. Leaving seeds in the untouched half can reduce handling, and the remaining piece should be refrigerated promptly to limit air and microbial exposure. French food‑safety agencies also advise that defrosted foods, including thawed melon, be kept in a refrigerator set between 0 °C and 4 °C and consumed within three days, avoiding any time at room temperature to prevent rapid bacterial growth.