Biotechnology to Improve Shelf Life and Quality Traits of Foods - Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes - page 317

TABLE 10.1
Optimum Range of Storage Temperature for Fresh Fruits and Vegetables

Optimum Storage
Temperature
(°C) Fruits/Vegetables

0-5 (Cold storage) Apples, apricots, artichokes, asparagus, beets, broccoli, Brussels sprouts,

cabbage, cantaloupes, carrots, cauliflower, celery, cherries, collards, corn,
dates,figs, grapes, green onions, kiwifruit, lettuce, lima beans, mushrooms,
nectarines, oranges, peaches (ripe), pears a (ripe), peas, plums, radishes,
rhubarb, spinach, strawberries, turnips

5-10 (Cool storage) Avocados (ripe), blueberries, cranberries, cucumbers, eggplant, melons (ripe),

okra, peppers, pineapple (ripe), snap beans, summer squash, tangerines

10-18 (Slightly cool
storage)

Bananas, coconuts, grapefruit, limes, lemons, mangoes, melons (unripe), nuts,
papayas, pears a (unripe), pumpkins, sweet potatoes, tomatoes, winter squash

18-25 (Room
temperature storage)

Avocados (unripe), dry onions, nectarines (unripe), peaches (unripe), potatoes,
watermelons

The optimum storage temperature for pears is 3-7°C (ripe) and 16-20°C (unripe).

a

Adapted from Floros. 2

if they had a longer shelf life. One reason that extended shelf life will become more
important in the future is that it will provide consumers with essential convenience. 1
Temperature is the most important environmental factor in the postharvest life
of fruits and vegetables; its effect is dramatic not only on respiration and transpiration
rates, but on other biological and biochemical reactions as well. 2 Therefore, it is
important to know the best condition of storage temperature for fruits and vegetables
in order to extend their shelf life ( Table 10.1 ). 2 Several processing methodologies
have been used for the preservation of plant foods. Figure 10.1 2 shows the variation
of shelf life of fruits and vegetables after being processed.
Novel technologies are being developed to extend shelf life and to improve the
quality of plant foods. Table 10.2 3- 19 shows several procedures which have employed
plant genetic engineering to provide benefits such as better color, flavor, yield, shelf
life, fewer unwanted traits, a special component production, and in general a more
attractive plant food to the consumer. This chapter focuses on the traditional and
novel technologies used to extend shelf life of foods while paying attention to their
quality traits.

FRUITS AND VEGETABLES

G ENERAL A SPECTS

Fruits and vegetables, the soft, fleshy, or leafy edible parts of plants, have for
centuries improved the human diet by providing nutrients, pleasant flavors, and
aromas. Nutritionally, fruits and vegetables contribute considerable amounts of vita-
mins A, C, B 6 , thiamin, niacin, and minerals (i.e., magnesium, iron). In addition,