CONSERVING FOOD – ZEER POT STORAGE OF VEGETABLES AND FRUITS
For most fruits and vegetables the shelf life varies from only a few days to several weeks. So it is a challenge to store these products.
One of the challenge is to retain the water of vegetables and fruits during storage since they consist to a large extent of water. Fruits and vegetables are not only an important source of food for the family, they can also bring a good price if sold on the market. Good quality of products means more profit. Consumers like products that look fresh.
Other challenge is to recognize the fruits and vegetables that are sensitive to ethylene. Ethylene is a gas that we cannot see or smell, but it causes the fruits to ripen. Fruits that are sensitive to ethylene, for instance tomatoes, can be harvested before they reach their full ripeness. Then they are less vulnerable and can be stored longer. The second group of fruits is not sensitive to ethylene. They ripen only while attached to the plant. Among them are pepper and citrus. They must be harvested when they are ripe. Some fruits are sensitive to ethylene, but do not produce it themselves. They can ripen off the plant when stored in the presence of fruits that produce ethylene.
Many vegetables are also sensitive to ethylene. In vegetables ethylene causes aging, which is unfavorable in most cases. Therefore, if you want to store these vegetables for a week or more, you should not store them in the presence of ethylene-producing fruits
COOLING
Controlling temperature is one of the main tools to extend post-harvest life: low temperatures slow product respiration and the activity of micro-organisms responsible for deterioration. As a result, ripening is retarded and water loss is reduced. These factors contribute towards maintaining freshness, and the nutritional value of the product is preserved.