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| What causes texture changes in produce during storage? | to Top |
Softening and shriveling due to wilting are the result of the humidity being too low. There is usually accompanying vitamin C loss, but the produce is safe to consume.
Mushy softness of plant tissue is usually the result of improper curing, microorganisms, or enzyme activity. Produce this badly spoiled should be discarded. Immediate discard prevents spread throughout the remaining stored produce.
VanGarde, Shirley J. and Margy Woodburn. 1994. Food Preservation and Safety. Principles and Practice. Iowa State Press, Ames Iowa., p. 152
Updated: Saturday, December 29, 2007.
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