Vegetables: Post-Harvest Factors

Vegetables have specific requirements after harvesting as well. Vegetables are living, breathing plants, which take in carbon dioxide and release oxygen. Moisture and nutrient losses that vegetables sustain immediately upon harvesting increase their rate of respiration. When a vegetable is bruised or sliced—and, to a lesser degree, when it is harvested—it responds by using stored food reserves to repair the damage or by attempting to grow new cells. The loss of stored food reserves through respiration means a corresponding loss in nutrient value, flavor, moisture, and weight, and this precipitates the vegetable’s overall deterioration. Temperature is the principal component in maintaining the quality of a vegetable after harvest.