Produce Handling

Thu, 09 Apr 2026 00:00:00 +0100

Produce Handling

Once harvested, fruits and vegetables are severed from their nutrient supply. The cells survive — for weeks or months in some cases — but they consume themselves, accumulate waste, and deteriorate. Flavor, texture, color, and nutrients all suffer. Understanding the mechanisms of post-harvest deterioration turns produce storage from guesswork into applied science.

Why deterioration happens

Plant cells keep metabolizing after harvest: they burn sugars for energy, consume stored nutrients, and generate waste products. The rate varies enormously by species. High-metabolism produce (mushrooms, ripe berries, apricots, figs, avocados, papayas) deteriorates within days. Low-metabolism produce (apples, pears, kiwi, cabbages, carrots) can keep for weeks or months under good conditions.

Spice Handling

Thu, 09 Apr 2026 00:00:00 +0100

Spice Handling

The gap between a vibrant spice and a dusty one comes down to handling — how it was dried, stored, ground, and introduced into the dish. The core challenge is that the same volatility that lets aroma compounds reach the nose also lets them escape into the air. Every step from harvest to plate is a race against evaporation and oxidation.

Storage fundamentals

Whole spices retain aromas within intact cells and keep well for a year or more. Ground spices expose enormous surface area to oxygen and light, losing characteristic aroma within months. The rule: opaque glass containers, freezer is optimal (warm to room temperature before opening to prevent moisture condensation). Cool, dark, dry room temperature is acceptable short-term. Black pepper is especially light-sensitive — UV rearranges piperine into nearly tasteless isochavicine.

Storage on Kvalifood

Produce Handling

Produce Handling

Why deterioration happens

Spice Handling

Spice Handling

Storage fundamentals