Some produce, however, is washed and dried before storing. Commercial packing houses use sanitizers in packing line water to kill the fungi, bacteria and yeast that might otherwise cause spoilage. Excessive use of hypochlorite can result in off-flavors, tissue damage and may change the surface pH of the produce, encouraging microbial growth. Therefore, it is important to use only the recommended amount of bleach in the wash water when cleaning produce. Crops that may benefit from rinsing with water and very diluted chlorine bleach are noted in Table I .
Several vegetables benefit from post-harvest curing.
Curing heals or suberizes 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. Produce can be cured in home storage areas. Temperature and humidity should be managed as accurately as possible.