Harvested fruits, like trees, are living organisms that continue to respire even after being picked. To maintain their quality and enhance their resistance to microbial infections during storage, several effective methods can be applied to extend the shelf life of the produce.
First, it's crucial to choose the right time and method for harvesting. Fruits should not be picked too early or too late, as both extremes can affect their storage potential. Ideally, harvesting should occur within 10 days before or after the optimal harvest period. When picking, handle the fruits gently to avoid bruising or damage, and remove any injured or diseased fruits immediately to prevent the spread of rot.
Second, using natural or chemical agents can help prevent spoilage. For example, substances found in garlic, onions, and anise have antibacterial properties. These can be diluted in water and used to soak the fruits, or placed in fruit packaging along with fennel oil or pine and cypress leaves to inhibit mold growth. Chemical treatments such as thiophanate-methyl and carbendazim are also effective against fungal infections. Additionally, auxin 2.4-D is known to help preserve citrus fruits, but its use is discouraged in organic farming due to environmental concerns.
Third, washing fruits with a mild solution like 1% baking soda and then packing them in individual bags or plastic films can significantly reduce physical damage and protect against infections. This method is widely used for most fruits and helps maintain freshness by reducing exposure to external contaminants.
Lastly, controlling the temperature and humidity in the storage area is essential. Adjust the room temperature by opening and closing vents based on the time of day—keeping them closed during colder periods and open in the morning. After the winter solstice, when temperatures drop, all vents should be sealed. As spring approaches, ventilation should be managed according to weather conditions to avoid excessive heat. Maintaining a humidity level between 80% and 90% is key. If humidity is too high, materials like lime, ash, or charcoal can be used to absorb excess moisture. If it's too low, water tanks or moistening the floor can help increase humidity.
By implementing these strategies, fruit storage can be optimized, ensuring better quality and longer shelf life.
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