cteristic of these food items though is their carbohydrate content. Both may contain large amounts of sugars and starches, as well as indigestible carbohydrate materials (Potter, 1973, pp. 488-498).
Another attribute of fruit and vegetables which has important implications for processing and shelf life is that fact that, subsequent to harvest, both remain in a live state. As living tissue, these items continue to respire. This ongoing metabolism releases carbon dioxide, moisture, and heat even after the plant product is picked (Potter, 1973, pp. 488-498).
For example, harvested vegetables continually exude water. In addition to respiration, this can also occur through transpiration and the physical drying of cut surfaces. Loss of moisture can result in wilting of leafy vegetables and loss of plumpness in fleshy vegetables. Moreover, plastic wrapping doesn't always prevent the phenomenon. In fact, accumulations of carbon dioxide and concomitant deficits of oxygen may actually accelerate the deterioration. Only more recently have such techniques been employed with limited success in citrus fruit packaging operations (Ben-Yehoshua, 1985, p. 32).
In addition to respiration, fruits and vegetables also may undergo a number of other biochemical changes relevant to processing. One such change involves carbohydrate content. This alteration can be quite different depending on the specific food item: with corn, for example, sugars decrease and starch increases subsequent to harvest. With unripe fruit, however, a different change occurs: as the fruit ripens, its starch content may decrease and its sugar content incre
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