Biomedical Engineering Reference
In-Depth Information
Produce
Produce
INTRODUCTION
Agricultural products both of plant (e.g., fruits, vegetables, and root crops) and
animal origins (e.g., meat and fish) are highly perishable. They have a high water
content ranging from between 60 and 95%. Even after harvest, fruits and vegetables
continue with their metabolic processes such as respiration and transpiration, utiliz-
ing food and water reserves. After slaughter, meat and fish muscles undergo glyco-
lysis and pH drop, and are subject to microbial attack. When food and water reserves
are used up, the produce irreversibly deteriorates. Many of these changes are due
to physiological processes, and are accelerated by such external factors as storage
temperature, humidity, mechanical injury, and attack of pests and diseases. Abnormal
physiological deterioration occurs when fresh produce is subjected to extremes of
temperature, atmospheric modification, or contamination.
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