It is very important to choose the right temperature to maintain the quality and freshness of fruits and vegetables from the time the product is picked until it ends up in people's stomachs.
The shelf life of vegetables and fruits varies greatly by species. Some species are stored for only a few days, while others are stored for months without losing their freshness.
When vegetables or fruits are picked, the uptake of water and nutrients from the soil stops. Photosynthesis stops and there will be no further accumulation of reserves. Here, however, not all of the plant's metabolism stops, but it uses the energy from the long-term nutrients that accumulated during the growing season, to maintain certain metabolism. The plant is said to continue to breathe and some species, like many fruits, continue to mature after being picked. The slower this metabolism, the longer the product will be stored. The lower the storage temperature, the slower the respiration and the slower the product develops. It is estimated that the respiration rate increases two to four times for every 10 degrees that the storage temperature rises. Therefore, it is crucial to have good temperature control if quality and freshness are to be maintained from the time the product is picked until it ends up in the consumer's stomach.
Different temperatures depending on the species
It varies by brand at what temperature the product is best stored. Therefore, it is important to choose the right temperature. Most vegetables and berries are best stored at temperatures just above 0 ° C. However, some species are poorly stored at such low temperatures and can then suffer from cold damage. Examples of this are horticultural species such as tomatoes, peppers and cucumbers, but also cultivated vegetables such as potatoes. Fruits are usually best stored at a slightly higher temperature than vegetables or around 10 ° C. It can therefore be quite difficult for consumers to find ideal conditions for fruit in their homes.
Vegetables and fruits lose moisture when evaporated. It causes a change in structure, texture and appearance, but these products are for the most part water. It is therefore very important to reduce this water loss during the storage period in order to maintain freshness and limit shrinkage. Delicate products are often wrapped in plastic to prevent them from losing water and drying up, and some fruits are coated with wax for the same purpose or coated with other consumables. Species that are composed of many layers, such as onions and glacial lettuce, use the outer layers as protection against water loss as little water moves between layers. The water is then lost primarily from the outer leaves which can then be removed for consumption.
Author: Valur N. Gunnlaugsson food scientist