BIOLOGY-SBA (P/D LAB REPORT)

Almost all fruits and vegetables produce an

invisible and odourless gas called ethylene, a
ripening agent, but some produce significantly
more than others. Storing produce that gives
off high levels of ethylene next to ones that are
sensitive to the gas will cause surrounding
produce to prematurely ripen and spoil
because of the concentrated exposure. 
A good rule of thumb is to keep vegetables
separate from fruits, since fruits tend to
produce more ethylene.
Washing fruit before storage usually
accelerates their deterioration
While it’s fine to wash leafy greens before
refrigerating them, mushrooms should not be
washed until right before you’re ready to use
them.
Wash and dry herbs before putting them in the
fridge; cut off the ends and put them in a glass
of water (like flowers)
While keeping produce frozen for long periods
of time will not generally pose safety
concerns, after a while, taste and texture will
begin to suffer. Do not keep any fruits or
vegetables frozen for more than eight months.
It is also important to keep your freezer at zero
degrees or colder to avoid deteriorating food
quality.
Some of the primary culprits are air, moisture,
light, temperature, and microbial growth.
Most fruits and vegetables spoil easily
because of damage caused by microorganisms.
Microorganisms such as bacteria, yeast and
molds need water and nutrients for growth,
energy and reproduction
Some of the primary culprits are air, moisture,
light, temperature, and microbial growth. Most
fruits and vegetables spoil easily because of
damage caused by microorganisms.
Microorganisms such as bacteria, yeast and
molds need water and nutrients for growth,
energy and reproduction. With an average
water content of 90 percent or more, fruits and
veggies grow on the outside of food or within
the holes or cracks and spoil quickly.

When fruits and vegetables exposed to light,

their outer layers start to spoil in a process
known as photodegradation that causes
discoloration, loss of flavor, vitamins, and
proteins
growth and activities of micro-organisms,
principally bacteria, yeasts and moulds;
activities of natural food enzymes;
insects, parasites and rodents;
temperature, both heat and cold;
time.
Ethylene (IUPAC name: ethene) is a
hydrocarbon which has the formula C. 2H. 4.
or H2C=CH2. It is a colorless flammable gas
with a faint "sweet and musky" odour when
pure.