emitter.

At refrigerator temperature fruits ripen very slowly. But if your storage temperature is too

high, the rotting process starts before the ripening process is complete. At these temperature off-

flavor also develops and the fruit tends to dry out. Good ripening temperature is between 50°and

5°F ((10°and 24°C). At the lower end of this range ripening is the slowest, at the higher end it is

the fastest. The worst temperature for ripening is between 35° and 45°F (2° and 7°C)—fruits

become mealy. (Although below freezing is even worse—they become mushy.)

Fruit storage

Post-harvest storage is one area where food technology has made tremendous advances.

Temperature, humidity, air circulation and introduction or removal of certain gases can extend the

storage life of fruits significantly. Ideal conditions vary with different fruits and must be strictly

followed to allow the fruits to leave storage in top condition for transportation to the retail stores and

the final ripening.

TASTINGS Fruit storage times

Fruits vary much in their ability to remain firm and tasty in storage. For example,

apricot storage at their ideal near-freezing temperature is limited to 2 or 3 weeks but

raspberries only for 2 to 3 days. On the other hand, grapefruits at their favorite very

cool room temperature keep well for 4 to 6 weeks, while apples stored at slightly

above freezing temperature up to 12 months.

Both flavor and quality deteriorate with storage as you have no doubt experienced at the end

of, say, the apple storage season in the spring. You bite into that shiny, crisp-looking Golden

Delicious expecting firm texture and sweet-tart flavor but you get flavorless mush, and perhaps, if

you are unlucky, the beginning of a brownish rot in the center.

How do you store fruits at home to maintain flavor and texture? Except for citrus fruits,

tropical fruits don't like it cold—they prefer cool room temperature. Fruits that spoil quickly, as all

berries do, keep best in the coolest part of the refrigerator. Temperate climate fruits, such as apples,

pears or plums like it very cool, too, once they are fully ripe. Remember, that all fruits are still alive

and they need to breath. Don't store them in a fully-closed plastic bag—open the bag partially so

they have access to the oxygen in the air. Those fruits that have thick skins, like melons, don't need

to be in a plastic bag. Their skin protects them from drying out.

All fruits are high in liquid and your job is to preserve that. High-humidity storage is a key,

and that is why they designed fruit and vegetable drawer for your refrigerator. Remember, also, to

check your stored fruits from time to time. One spoiled fruit that you have overlooked can quickly

spoil the rest as microorganisms from the spoiled infiltrate through weak spots of healthy fruits.

When you need fruit for cooking out of season, it is often a better alternative to use

commercially frozen fruit. Growers pick fruits for processing fully ripe since bruising and

appearance are of no concern for that end. They transport them within hours to the processing plant,

and in a few more hours they are frozen solid or canned. Conduct your own test, making the same

recipe with both out-of-season fresh and fresh-frozen fruit. Chances are the frozen will win.

Besides, frozen fruit is frequently more economical.

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