Fruit and Vegetable

• After collection, it can remain intact for a certain period of time, regardless of the plant from which it was plucked and when stored under appropriate conditions.
• Fruits and vegetables maintain their vitality after harvest. Although the uptake of various nutrients from the soil does not continue, chemical and biochemical events such as the formation of new substances in the tissue and the transformation of existing substances into other compounds continue on a regular basis. Since their vitality continues, they continue to breathe after harvest. They spend oxygen, give off carbon dioxide and water, creating heat.
• Suitable conditions are provided by adjusting the temperature and relative humidity.
• The general principle in the cold storage of vegetables and fruits is that the temperature in storage is 1–2 °C above the freezing point of the stored fruit and vegetables. The ideal temperature for cold storage is 4°C (±2).