the science of shelf life: understanding fruit and vegetable storage

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untitled the science of shelf life: understanding fruit and vegetable storage a successful supply chain and minimal food waste depend on understanding the fundamental biological and physical processes that govern the post-harvest life of fresh produce. this presentation explores the theoretical basis for optimal fruit and vegetable storage, ensuring quality and longevity. https://gamma.app/?utm_source=made-with-gamma why spoilage happens: the biochemical drivers enzymatic degradation naturally occurring enzymes continue to break down cellular structures and complex carbohydrates after harvest, leading to changes in texture, flavour, and colour. microbial activity yeasts, moulds, and bacteria proliferate rapidly, especially in damaged or high-moisture areas, causing visible decay and rendering the produce unsafe for consumption. oxidation reactions exposure to oxygen accelerates undesirable chemical changes, such as browning in cut fruits (phenolic oxidation) and the breakdown of essential vitamins. https://gamma.app/?utm_source=made-with-gamma respiration: the breath of fresh produce respiration is the process where stored carbohydrates and organic acids are converted into …

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ion ethylene exposure ethylene is a naturally occurring, gaseous plant hormone that triggers and regulates ripening, particularly in climacteric fruits. its presence, even in small amounts, can drastically impact storage quality. sensitive produce produce sensitive to ethylene exposure (e.g., cucumbers, broccoli) can suffer chilling injury, yellowing, or abnormal softening when stored near high-ethylene emitters (e.g., apples). control methods to extend shelf life, ethylene scrubbers, ventilation, or chemical inhibitors like 1-mcp are used to remove or block the hormone's effects. https://gamma.app/?utm_source=made-with-gamma water loss: maintaining turgor and preventing shrivel transpiration, the inevitable loss of water vapour from the produce surface to the surrounding air, is a primary cause of quality deterioration and weight loss. 90% typical composition fresh produce typically contains 80- 95% water. even minor water loss can significantly affect appearance. 5% loss tolerance a water loss of just 3- 5% often results in unacceptable wilting, shrivelling, and loss of turgidity, …

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atoes) can suffer from chilling injury below their critical temperature threshold. https://gamma.app/?utm_source=made-with-gamma humidity and air circulation: balancing act for longevity optimal humidity high relative humidity (typically 90-98%) is essential to reduce the water vapour pressure deficit, thereby dramatically slowing down water loss and maintaining turgor. prevents wilting and shrivelling. minimises weight loss for commercial yield. requires careful monitoring to prevent surface condensation. air circulation good air flow is vital for removing heat generated by respiration and ensuring a uniform temperature throughout the storage volume. however, excessive air flow can increase dehydration. removes respiratory heat pockets. distributes controlled atmosphere gases evenly. must be balanced to avoid excessive moisture removal. https://gamma.app/?utm_source=made-with-gamma modified atmosphere packaging (map): extending life beyond the basics map systems extend shelf life by altering the gas composition surrounding the produce, often by reducing oxygen (o¢) and increasing carbon dioxide (co¢). lower o¢ reduced oxygen slows down the respiration rate, …

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l load without chemicals. crispr and genomics genetic engineering tools are being used to develop varieties of fruits and vegetables with inherently longer storage lives and delayed ripening genes. https://gamma.app/?utm_source=made-with-gamma key takeaways: principles for optimal fruit and vegetable storage chill quickly and correctly rapidly remove field heat and maintain the specific optimal storage temperature for the commodity (avoiding chilling injury). maximise relative humidity aim for 90-98% rh to minimise weight loss, ensuring the produce retains its turgor and fresh appearance. control the atmosphere reduce o¢ and increase co¢ (controlled atmosphere or map) to slow down respiration and metabolic rates. manage ethylene separate ethylene-producing and ethylene-sensitive crops, and use scrubbers or ventilation where appropriate. https://gamma.app/?utm_source=made-with-gamma

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untitled the science of shelf life: understanding fruit and vegetable storage a successful supply chain and minimal food waste depend on understanding the fundamental biological and physical processes that govern the post-harvest life of fresh produce. this presentation explores the theoretical basis for optimal fruit and vegetable storage, ensuring quality and longevity. https://gamma.app/?utm_source=made-with-gamma why spoilage happens: the biochemical drivers enzymatic degradation naturally occurring enzymes continue to break down cellular structures and complex carbohydrates after harvest, leading to changes in texture, flavour, and colour. microbial activity yeasts, moulds, and bacteria proliferate rapidly, especially in damaged or high-moisture areas, causing visible decay and render...

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