ABSTRACT
Water is the most important component of plant tissues, and it plays a significant role in the quality of harvested fresh produce. It accounts for as much as 60 to 95% of the weight of fresh produce, and carrots, lettuce, apples, and peaches contain as much as 84 to 96% of water (Table 9.1). Important plant functions, including exchange of resources, cell expansion, physical and chemical integrity of cell walls, and cell constituents depend on water and its unique properties (Nilsen and Orcutt, 1996). Water creates a medium in which most of the biochemical reactions necessary for plant survival occur and participates in many important biochemical reactions. Water contributes to the quality of fresh produce and has great impact on shelf life, textural properties, and processing potential. Fresh produce is maintained fresh due to its high water content; however, this high water content limits the stability of its shelf life.
