A living fruit: Picked and still breathing

Summary

The video explains that fresh produce remains alive after harvesting, continuing to respire by taking in oxygen and releasing carbon dioxide. To prolong freshness, techniques like reducing temperature and utilizing controlled atmosphere storage are employed. Lowering temperatures slows respiration, while controlled atmosphere storage decreases oxygen levels and increases carbon dioxide, further extending shelf life. Additionally, maintaining high humidity in storage is crucial, as it prevents the loss of moisture from the produce, which can be up to 90% water. These methods are essential for preserving the fresh appearance and quality of fruits and vegetables.

Takeaways

• 🌱 Fresh produce remains alive after harvest, continuing to respire by taking in oxygen and releasing carbon dioxide.
• ❄️ Lowering the temperature slows down the respiration rate of fruits and vegetables, helping to prolong their freshness.
• 📦 Controlled atmosphere storage significantly reduces oxygen levels from 21% to about 2%, further slowing respiration.
• 💨 Increasing carbon dioxide levels from 0.03% to around 12% in storage also helps maintain freshness by inhibiting respiration.
• 💧 Fresh produce can contain up to 90% water, and managing humidity levels is crucial to prevent water loss.
• 🌫️ High humidity environments in storage help retain moisture, preserving the appearance and quality of the produce.
• 🔍 The respiration of fresh produce after harvest is similar to human breathing, which highlights its living nature.
• 📉 Slowing down the breathing rate of produce is essential for extending its shelf life during storage.
• 🧊 Temperature control and humidity management are key strategies in post-harvest handling of fruits and vegetables.
• 🍏 Maintaining freshness in produce not only enhances its appearance but also improves its taste and nutritional value.

Q & A

What happens to fresh produce after it is harvested?

Fresh produce remains a living entity even after being harvested; it continues to take in oxygen and release carbon dioxide.

Why do people often misunderstand the state of harvested fruits and vegetables?

Many people mistakenly believe that once produce is harvested, it is dead and no longer alive, but it is still metabolically active.

What is the primary goal of storing harvested produce?

The main goal is to prolong the freshness and shelf life of the produce by slowing down its breathing rate.

How does lowering the temperature affect harvested produce?

Lowering the temperature reduces the respiration rate, which slows down oxygen consumption and helps the produce last longer.

What is controlled atmosphere storage?

Controlled atmosphere storage is a method where oxygen levels are reduced significantly, and carbon dioxide levels are increased to further slow down respiration.

What are the typical oxygen and carbon dioxide levels in a controlled atmosphere storage?

In controlled atmosphere storage, oxygen levels are reduced from about 21% to around 2%, while carbon dioxide levels can increase from 0.03% to about 12%.

Why is humidity important in the storage of fresh produce?

High humidity in storage prevents water loss from the produce, which is crucial since many fruits and vegetables can be up to 90% water.

What impact does water loss have on the quality of fresh produce?

Water loss can negatively affect the appearance and quality of produce, making it less fresh and more susceptible to spoilage.

What does the term 'respire' mean in the context of harvested produce?

Respire refers to the metabolic process where the produce consumes oxygen and releases carbon dioxide, continuing its life processes.

What are some methods to slow down the respiration rate of harvested produce?

Methods include lowering storage temperatures and using controlled atmosphere storage to adjust oxygen and carbon dioxide levels.