Storage

Harvesting produce does not end its life. Vital processes, causing desirable and undesirable changes, continue. Climacteric fruits, like pears, avocado, or bananas, begin to ripen after harvest and become delectably sweet and enjoyable. Stored too long, they will begin to decay. Others, like cherries, apples, and berries, will not continue to ripen off the plant. Since they have to be harvested at peak ripeness, the quality of delicate berries and others deteriorates rapidly during transport and storage. Many vegetables, once disconnected from their original food and energy source, switch into survival mode and begin to convert accumulated nutrients for their own nourishment. True new potatoes, sweet and creamy when they come out of the ground, will turn starchy within a few days. Mature potatoes, on the other hand, will turn their starches into sugar and actually become sweet if they are stored too cold. And crisp leafy vegetables can become limp very quickly if moisture loss is not controlled. All of these changes can be manipulated and slowed down by proper storage. Temperature control is one of the most effective ways to prevent loss of quality. However, prolonged exposure to the average refrigerator temperature of 40°F/4°C can actually damage some produce. Bananas turn black, tomatoes lose flavor, and avocados darken. For these and many other items, a storage temperature of about 50°F/10°C is advisable.