Shelf Life & Keeping Quality
Keeping Quality
All living tissues respire and the consequences of this are quite profound for the maintenance of quality and maximization of shelf-life of these products.
Factors that slow respiration can slow senescence and maintain quality; however, some respiration must continue or the products will rapidly senesce and die.
Keeping Quality
Cooling the produce can slow many undesirable changes in fruits and vegetables but many fresh commodities are intolerant of low temperatures.
Thus understanding the physiology of fresh produce is fundamental to understanding their stability and likely shelf-life.
Shelf Life
Leafy crops have in general a poor shelf life, in warm conditions it will deteriorate quick , showing wilt and turning dull in color. When roots are attached to the harvested product and placed in wet environment shelf life can be prolonged.
Bulb and rooted crops like onion, shallot, radish, beetroot, carrot, etc. have in general a longer storage ability.
Shelf Life
Cucurbitaceae
Some crops are harvested in full mature stage like watermelon and sweet melon, others are harvested immature cucumber, zucchini, bottle gourd, ridge gourd, etc.
Bring it as quick as possible out of the sun into a cool area for grading and packing.
Shelf Life
Solanaceae
Tomato is mostly harvested when mature or in breaker stage, peppers can be harvested immature as well in colored stage fully mature. Eggplant usually are harvested when almost mature before seed formation starts taking place. Also to prolong the shelf life of the fruits of the crops mentioned, bring it to a cool place direct after harvesting.
Fresh Products Post-Harvest
In order to extend it shelf life it is recommended to harvest early morning and bring the produce as quick as possible out of the sun into the shade or other cool areas. Leaving it exposed to high temperatures will reduce it shelf life and appearance due to loss of water, loss of color, etc. resulting in a lower market price.
Fresh Products Post-Harvest
Pack in such way that during transport the products remain fresh and do not get damaged which will result in a higher market price.
Criteria for Fresh Produce
1. APPEARANCE
Appearance is the key factor for consumers in making purchases of fresh produce. Displays of fruits and vegetables are characterised by uniformity of size, shape and colour. Vital components of visual quality include colour and colour uniformity, glossiness, and absence of defects in shape or skin finish and freedom from disease.
Criteria for Fresh Produce
2. TEXTURE
Crisp firm tissues are generally desired in vegetable crops. Some aspects of texture can be judged visually for example, where produce has begun to wilt or shrivel.
Although some degree of softening is required for optimal quality in fruit, oversoftening is undesirable and is a sign of senescence or internal decay.
Criteria for Fresh Produce
3. FLAVOR and AROMA
Key taste components in fresh produce are sweetness, acidity, astringency and bitterness. Aroma is an important factor in the storage and shelf-life of fresh produce.
An unexpected or unpleasant aroma may make a product unmarketable even
if all other quality factors are quite acceptable.
Criteria for Fresh Produce
3. FLAVOR and AROMA
Key taste components in fresh produce are sweetness, acidity, astringency and bitterness. Aroma is an important factor in the storage and shelf-life of fresh produce.
An unexpected or unpleasant aroma may make a product unmarketable even
if all other quality factors are quite acceptable.