Which is a key post-harvest handling practice to maintain produce quality?

Which is a key post-harvest handling practice to maintain produce quality?

• A. Washing with hot water only
• B. Prompt cooling
• C. Storing in direct sunlight
• D. Drying produce at high temperature

Answer: (B)

Prompt cooling after harvest slows respiration and enzymatic activities, helping preserve texture, color, flavor, and nutrients. By rapidly lowering the produce temperature to storage levels, it reduces water loss and suppresses microbial growth, extending shelf life and overall quality. Washing with hot water can damage tissues and doesn’t curb the underlying metabolic rate; storing in direct sunlight exposes produce to heat and light that speed deterioration; drying at high temperature can cause tissue damage and nutrient loss.

Prompt cooling after harvest slows respiration and enzymatic activities, helping preserve texture, color, flavor, and nutrients. By rapidly lowering the produce temperature to storage levels, it reduces water loss and suppresses microbial growth, extending shelf life and overall quality. Washing with hot water can damage tissues and doesn’t curb the underlying metabolic rate; storing in direct sunlight exposes produce to heat and light that speed deterioration; drying at high temperature can cause tissue damage and nutrient loss.