Postharvest Responses of Vegetables to Preharvest Field Temperature1

Abstract

Preharvest field temperatures can influence composition and quality of vegetables at harvest as well as their postharvest responses. Temperatures which injure or weaken the tissues prior to harvest will reduce storage life and increase susceptibility to decay.Freezing temperatures in the field can greatly reduce storage life. In addition, many vegetables suffer injury when exposed for certain periods of time to temperatures above freezing but below about 10°C. This injury, termed chilling injury, is most often associated with vegetables of tropical and subtropical origin; however, some temperate-zone vegetables can be injured by low, but non-freezing, temperatures.High field temperatures can result in physiological disorders and increased deterioration. High field temperatures can induce injury visible at harvest, such as sunburn or sunscald; however, serious problems can also occur during storage and handling following injury which was not visible at harvest.