Storage of organic fruit

An essential consideration when storing fresh fruit is to ensure that only the highest quality examples are selected in the first place. As an organic producer, the objective is always to provide a safe, nutrient rich environment, one which enables healthy fruit to develop without the assistance of toxic pesticides and other chemical additives. Fruit which has been nurtured appropriately from the earliest stages will always store more easily, and remain fresher than produce which has been compromised by adverse growing conditions or bad management. There are few long term advantages to be gained from storing crops which are in poor condition.

Most fruit can be stored in a variety of ways. Any decision regarding the most suitable approach to storage will ultimately depend upon the quality and condition of the fruit combined with a realistic understanding of potential applications and consumer demand. In comparison to conventionally grown produce, organic fruit provides consumers with an assurance that biologically integrated methods were chosen in preference to others which might have improved efficiency at the ultimate expense of safety. To remain consistent, reputable organic producers must maintain these standards throughout the distribution chain. This requires an optimum level of understanding and practical co-operation with the relevant wholesalers, retailers, and other suppliers.

The optimum storage of fresh fruit in bulk quantities depends upon a clean, secure, and temperature controlled environment. Fresh produce chillers are normally set between four and ten degrees Celsius. To ensure premium freshness and longevity, a cool, even temperature must be maintained at all times, however, many individuals argue that chilling fresh fruit in cold storage decreases the flavour and alters the natural texture. In such cases, a slightly higher temperature is satisfactory, providing that the storage period is decreased and that local humidity is naturally low or can be easily controlled. An elevated humidity accompanying higher storage temperatures will increase the likelihood of promoting fungal growth and bacterial decay in stored fruit.

Unlike conventional growers, suppliers of organically certified produce do not use sprays or chemicals to restrict natural organisms. Most certification bodies also restrict the use of emulsions, waxes, and coatings similar to those which are routinely sprayed on conventional produce to enhance appearance and prolong storage capabilities. There are ethical and statutory guidelines which encourage organic food to be delivered to the consumer in an unaltered state. For organic certified produce, there must be no detectable levels of chemical contamination or environmental pollutants. These include emissions released from hydrocarbon fuels, industrial refrigeration, and cleaning solvents.

Given these restrictions, one of the difficult challenges lies in maintaining an adequate level of ventilation without compromising the biological integrity of the stored produce. Since many of the conventional pest controls are viewed as potential contaminants, the storage environment for organic produce requires a higher level of physical security. The most common entry points for insects and other organisms attracted to fruit are windows, unsealed doors, ventilation shafts, drains, pipes, and cracks in flooring, ceiling, and wall panels. For small scale and domestic purposes, fresh fruit can be stored outdoors in sheds or garages, provided these are insulated and well removed from sources of contamination. It can be a good investment to purchase several refrigerators from a junkyard. Whether set at low temperatures or left unconnected, their insulated construction protects stored fruit against sudden shifts in temperature and secure sealed doors prevent access to unwanted insects, mice, and other organisms.

With the exception of stone fruit, grapes, berries, and most tropical fruits, extended storage periods of at least several months can be achieved under optimum conditions. Depending on the variety, apples and pears can last for up to six months. The cardboard packing trays used by large producers and wholesalers are an excellent technology to ensure that fruit is well separated and that air can flow easily between stacked layers. Once harvested, humidity is unacceptable for citrus fruits which must be carefully stored in a cool and dry location. As with all fruit, they must be stored separately from other produce, particularly the root vegetables. The only exceptions to this rule are the culinary herbs which can be stored safely alongside citrus fruit. In regions surrounding the Mediterranean and Adriatic seas, it was traditional practice to store citrus fruit such as oranges, lemon, and grapefruit alongside dried rosemary, basil, and other aromatic herbs in underground cellars. It is now accepted that such herbs contain antiseptic and antibacterial properties which probably help to maintain a clean, microbe controlled environment.

Seasonal fruit like peaches, cherries, apricots, grapes, and berries are suitable for short periods of fresh storage, up to one month in good conditions. All types of fruit must be periodically checked during their storage period. There is a popular wisdom suggesting that one bad apple left unattended will spoil an entire bunch. In the case of fruit storage, this is literally true. Any fruit exhibiting signs of decay should be removed immediately to prevent further contamination. Whenever large quantities of stored fruit begin to simultaneously rot, the most likely cause is some combination of inappropriate storage duration, poor handling techniques, problems with controlled climate conditions, or poor quality produce to begin with.

Large quantities of seasonal fruit which cannot be immediately released onto fresh markets are often sun dried, industrially dehydrated, or used as an ingredient for preserves, sauces, and other condiments. For stabilising their premium quality fruit, most organic growers tend to prefer traditional methods of sun or oven drying. Industrial dehydration is a fast and efficient process which will accommodate large quantities with minimal waste. Often selected by large scale producers and fruit growing cooperatives, the main disadvantage with these applications is the inclusion of chemical drying agents, preservatives, and, on some occasions, flavour enhancers. Creating a healthy range of preserves, juice, sauces, and other condiments eliminates waste by enabling the organic grower or wholesale distributor to process and store any fruit that is slightly bruised, discoloured, difficult to handle or to sell in large quantities.

Juicing is one of the simplest means of storing fruit. Centrifugal or cold pressed extraction is used for high quality processing. Both methods ensure enhanced protection of essential nutrients, particularly compared to those incorporating high temperatures, pressure, and chemical emulsifiers. Similar to other manufactured food products, chemical additives are widely used to alter the flavour, texture, colour, and nutritional properties of some packaged juices. Without the inclusion of preservative, fresh juice must be refrigerated and has a very limited shelf life. Despite the potential inconvenience, it is much healthier to consume juices which are freshly extracted from certified organic produce without the addition of chemical food agents.

Almost any fruit can be used to make sweet jams and preserves. After picking, fruit is cooked until the texture breaks down, releasing a syrupy juice. With addition of cane sugar and a water soluble fibre known as pectin, the juice is transformed into a firm jelly which keeps well and can be easily spread on toast or used to flavour cakes, donuts, and other dessert recipes. The best approach is to work quickly, making smaller batches rather than attempting a large one. When cooking utensils are burdened with excessive fruit, their heating and evaporating surfaces are inadequate and will boil rather than simmer the fruit. Adding the recommended quantity of fruit, and an approximately equivalent measure of sugar, contents must be simmered quickly until the juices release.

If desired the juice can be strained to create a jelly that is free of seeds, skin, and other particles. Otherwise, the entire fruit portion can be included as a traditional jam preserve. Whatever the choice, each mixture must be transferred as quickly as possible into warm, sterilised glass jars with lids. Most berry fruits will set firm without additional pectin, however to be safe, it is possible to purchase sachets of this natural food agent from most health food and organic produce retailers. The other alternative is to add some finely chopped apple during the simmer, since apples are a particularly rich source of pectin. For those who prefer savoury as opposed to sweet flavours, chutney or relish are preserves containing fruit, vegetables, spices, and sugar. These condiments are traditionally used to accompany cheeses, meat, and bread.