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Harvest-to-Sale Vegetable Handling: Respiration

Lisa Baker and, Laura Frerichs (October, 2014)

Summary

After produce is harvested, it “respires.” It takes in oxygen and gives off water vapor, heat, and carbon dioxide during storage. The higher the respiration rate, the more perishable a crop is.  Respiration rate will help dictate how you want to harvest and handle it for maximum quality and shelf life. You should know the respiration rates of your crops before you ever start thinking about particular post-harvest handling practices.