We all know , but fruit, vegetables and herbs have a tendency to perish quickly if left uneaten. This is because , produce from living plants tends to continue its biological processes. This includes respiration: producing energy from stored carbohydrates, proteins and fats while releasing carbon dioxide and water vapour.
(Ever found a sprouting potato in your pantry?) On top of that, fresh produce also – both harmless and ones that can cause disease, called pathogens. Simply chucking things in the fridge won't solve the problem, as different types of plants will react differently to how they're stored. So, how can you combat food waste and keep produce fresh for longer? Fortunately, there are some helpful tips.
Farmers always aim to harvest produce when it's at an optimal condition, but both pre-harvest and post-harvest factors will affect freshness and quality even before you buy it. Pre-harvest factors are agricultural, such as climatic conditions, soil type and water availability. include washing and cleaning after harvesting, transportation and distribution, processing and packaging, and storage.
As consumers we can't directly control these factors – sometimes the veggies we buy just won't be as good. But we can look out for things that will affect the produce once we bring it home. One major thing to look out for is bruised, wounded or damaged produce.
This can happen at any stage of post-harvest handling, and can really speed up the . Moisture loss through damaged .
