Senescence
This image shows senescence in an apple
Rotting
This picture shows an apple covered in fungal Rot.
Many factors affect and control the level of rotting including:
• Growing practice
• Spray programs
• Harvest hygiene and weather
• Fruit handling and damage
Shrivel
Shrivel is caused by water loss from the produce during
the storage period. The greater the water loss the greater
the reduction in quality and value. A water loss of 2% of
product weight can become noticeable. The longer the
storage period the greater the opportunity for loss of water.
It is essential that for long term storage of fruit and
vegetables that both the cold store and the refrigeration is
designed for high humidity operation and minimum water
loss. The exception to this is Onions where lower humidity
storage is necessary.
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