How Does Fruit & Vegetable Physiology Change Post-Harvest? | An Expert Explains
Finding Genius Podcast
Richard Jacobs
4.4 • 1K Ratings
🗓️ 25 January 2023
⏱️ 32 minutes
🧾️ Download transcript
Summary
In this episode, we connect with Angelos Deltsidis, Ph.D., an Assistant Professor and Post-harvest Extension Specialist at the University of Georgia. As an expert in the field of horticulture, Angelos focuses his research on an intriguing area of specialization: post-harvest fruit and vegetable physiology.
So, what happens to fruits and vegetables once they are harvested? Angelos is determined to find out…
Jump in to explore:
- How fruits and vegetables can transform after they are harvested.
- Why scientists are interested in slowing down the degradation process of fruits and vegetables.
- Which fruits can produce ethylene, and what it does for the ripening process.
- The importance of eating fruits and vegetables that are fresh and stored properly.
To find out more about Angelos and his research, click here now!
Episode also available on Apple Podcast: http://apple.co/30PvU9C
Transcript
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| 0:00.0 | it depends, you know, some things decline considerably after harvest, some others don't do as much. |
| 0:07.4 | And some others go up actually. So just to give you an idea, there are fruit out there that, you know, |
| 0:13.3 | when you cut them from the plant, they're not ready to be eaten yet. But because they have a natural |
| 0:20.7 | ability to ripen after harvest, they will accumulate sugars and they will become sweeter without |
| 0:28.3 | us giving them anything but just allowing nature to do its work. A good example is bananas. |
| 0:34.0 | Bananas are hard to agree from the tropical areas of the world and then they're shipped to us |
| 0:39.9 | using containers and boats and they come to ports of entry, could be Miami or Savannah or LA and they're |
| 0:47.8 | green. Forget frequently asked questions. Common sense common knowledge or Google. How about advice |
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| 0:59.6 | 5% go above and beyond. They become very good at what they do, but only 0.1% are real geniuses. |
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| 1:17.8 | geniuses. This is the Finding Genius Podcast. Richard Jacobs. |
| 1:26.4 | Hello, this is Richard Jacobs with the Finding Genius Podcast. I have an angelos.cd. |
| 1:31.5 | VHD. He's an assistant professor in post-harvest physiology at the Department of Horticulture |
| 1:37.3 | here on the tiffton campus at University of Georgia. So we're going to talk about what's called |
| 1:43.0 | post-harvest fruit and vegetable physiology. Interesting. Angelos, thank you for coming. |
| 1:48.4 | Thank you, Jason. Yeah, I mean besides rotting, what happens to fruit and vegetables once they're |
| 1:53.5 | harvested? Like what are some of the physiological things that go on? Great question. So many people |
| 1:58.4 | don't know that, but when you cut it, you know, vegetable or fruit from the mother plant, it's still |
| 2:05.2 | continues to live. It's in a live organism. And as all live organisms, it'll eventually die. |
| 2:14.3 | So what we're trying to do here and where we come as post-harvest physiologists, is we're trying to |
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