The stability and shelf life of fruit and vegetables

Fruit and vegetables (F&V) are living tissues and highly perishable products needing optimal post-harvest technologies in order to maintain their storage stability and extend shelf life. Growing consumer demand for convenience in food preparation and consumption, including product form, packaging, quality preservation, and year-round availability has been driving the F&V marketing system to one with an increased focus on value added and cost minimization by streamlining of distribution. Quality and stability of F&V depend upon the cultivar, pre-harvest practices, climacteric conditions, maturity at harvest, harvesting methodology and post-harvest conditions, making shelf life prediction a difficult task when compared with other food products. Post-harvest deterioration can be controlled by reducing the storage temperature and respiration rate by modification of the gas atmosphere surrounding the product which would improve stability and extend shelf life of fresh produce. Controlled atmosphere (CA) and modified atmosphere packaging (MAP) technologies have evolved in order to provide this benefit to F&V during storage.