Not all produce should be washed upon harvest. Berries, for example, are very delicate and fragile. Rinse them in cold water just before consuming, as prior washing will cause them to break down and turn mushy. Potatoes store better if they have a fine layer of soil left on the skin to reduce moisture loss and prevent the infestation of water-borne bacteria or fungi. Water can transport bacteria and fungi into the pores of fruits and vegetables as well, reducing viable storage time.
Several vegetables benefit from post-harvest curing.
Curing heals injuries from harvesting operations. It thickens the skin, reducing moisture loss and affording better protection against insect and microbial invasion. Curing is usually accomplished at an elevated storage temperature and high humidity. Root crops such as beets, carrots, rutabagas, parsnips and turnips can be left in the garden into late fall and early winter. A heavy mulch of straw will help prevent the ground from freezing so the roots can be dug when needed.