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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | For the majority of food, the decay level is represented via the durability bar on the item, as well as a numerical percentage on the tool-tip. The exception to this rule is milk, which has a tool-tip message of ''Fresh'', ''Old'', or ''Sour''. The durability bar is green during the first 10% of decay, and then turns red. The rate at which a piece of food decays is dependent on the item, as well as the ambient temperature. Light levels affect temperature, so the best place to store food is in a cool, dark place. These general types of food decay for non-preserved items in order of fastest to slowest: Raw Meat & Cooked Eggs --> Fruit --> Whole Grains, Flour, Dough, Bread, Vegetables & Soybeans --> Cheese, Raw Eggs & Refined Grains. |
| h Chinese (China) (zh-cn) | 大多数食物的腐败程度会通过物品耐久条以及工具提示中的百分比数值来显示。这条规则的例外是牛奶——其工具提示仅显示"新鲜"、"老"或"酸"三种状态。当食物处于腐败前10%阶段时，耐久条显示为绿色，之后将转为红色。食物的腐败速度取决于物品本身和环境温度（光照会影响温度，因此最佳储存地点是阴凉黑暗处）。未经防腐处理的常见食物按腐败速度从快到慢排序为：生肉与熟蛋→水果→全谷物/面粉/面团/面包/蔬菜/大豆→奶酪/生蛋/精制谷物。 |