Prepared by Willie O. Chance III and Darbie Granberry, Extension Horticulturists Physiological processes occur in vegetables that permanently change their taste, appearance and quality if they are not harvested at the proper stage of maturity. Texture, fiber and consistency are greatly affected by stage of maturity. The stage of maturity at harvest, post-harvest handling, and the time interval between harvesting and serving affect the quality of all vegetables.
Some vegetables are more highly perishable than others.
Sweet corn and English peas are very difficult to maintain in an acceptable fresh state for even a very short time, while other vegetables may have a much longer shelf life. Even after harvest, respiration and other life processes continue, and in most cases a slowing of these processes will increase the shelf life of the vegetable. Lowering the internal temperature helps to slow these processes. This is one reason for harvesting vegetables early in the day before the heat from the sun has warmed them. After harvest, most vegetables should be kept cool and out of direct sunlight until processed or consumed.