Image by Myriam Zilles from Pixabay
Have you ever wondered? How fruits are able to hold out against many days or even weeks of being transported from different countries all over the world, but they only last 2-3 days in your house?
1. They are harvested early
They are harvested before reaching ripening time, they are then quarantined; that is put in rooms that are filled with gas. This is often storing them in nitrogen gas which extends the shelf life of some fruits like apples when stored at the right temperature. Maintaining such a sterile environment restrains the growth of aerobic spoiling organisms
Why not oxygen but nitrogen gas?
Yeah, what most people don't realize about oxygen is that, it is liable to change rapidly and unpredictably, especially for the worse. Oxygen degrades all kinds of materials.
Just like your deep freezer in your house, fruits are kept cold and not frozen as the formation of crystals of ice can destroy plant state.
Lower temperatures slow the activities of fungi or bacteria that cause chemical reactions in fruits that make the fruits go bad.
A lot of living organisms rely on water to live, and lowering humidity either by refrigeration or direct removal of water from the surrounding air prevents fungal and bacterial growth.
The natural composition of fruits themselves affects how long they take to ripen and how long it takes for them to become overripe. For example, fruits with the genes for reduced ripening hormone production can be selected so their produce ripens slowly. Human beings can artificially interfere with these hormones to either slow or increase how fast they last.
In the nutshell all food items should be stored in right way so as to maintain their inherent conditions.