Temperature

Temperature is the single biggest factor in postharvest quality of vegetables. The temperature of produce drives water loss, changes in metabolic activity, loss of flavour, texture and nutrients and the development of rots.

Temperature effects are often divided into three main classes:

  • Low temperature effects, such as chilling injury or freezing damage
  • Mid-range temperature effects
  • High temperature damage 

 

 

 

Leeks, cooling in a water bath