warming anise, basil, vanilla compounds Pine-like, mint-like, Strong, Preformed herbaceous persistent Spicy, warming Preformed Strong, persistent Fruits are a different story Some fruits may actually get better after harvest because they continue to ripen But ripening soon runs its course, and then fruits also deteriorate Eventually fruit and vegetable cells alike run out of energy and die, their complex biochemical organization and machinery break down, their enzymes act at random, and the tissue eats itself away The spoilage of fruits and vegetables is hastened by microbes, which are always present on their surfaces and in the air Bacteria, molds, and yeasts all attack weakened or damaged plant tissue, break down its cell walls, consume the cell contents, and leave behind their distinctive and often unpleasant waste products Vegetables are mainly attacked by bacteria, which grow faster than other microbes Species of Erwinia and Pseudomonas cause familiar “soft rot.” Fruits are more acidic than vegetables, so they’re resistant to many bacteria but more readily attacked by yeasts and molds (Penicillium, Botrytis) Precut fruits and vegetables are convenient but especially susceptible to deterioration and spoilage Cutting has two important effects The tissue damage induces nearby cells to boost their defensive activity, which depletes their remaining nutrients and may cause such changes as toughening, browning, and the development of bitter and astringent flavors And it exposes the normally protected nutrient-rich interior to infection by microbes So precut produce requires special care Handling Fresh Produce The aim in storing fruits and vegetables is to ... boost their defensive activity, which depletes their remaining nutrients and may cause such changes as toughening, browning, and the development of bitter and astringent flavors And it exposes the normally protected... faster than other microbes Species of Erwinia and Pseudomonas cause familiar “soft rot.” Fruits are more acidic than vegetables, so they’re resistant to many bacteria but more readily attacked by yeasts and molds... readily attacked by yeasts and molds (Penicillium, Botrytis) Precut fruits and vegetables are convenient but especially susceptible to deterioration and spoilage Cutting has two important effects The tissue damage induces nearby cells to