What’s the difference between fresh and non-fresh fruits and vegetables?
And I don’t mean “fresh food comes from the farmer’s market,” but rather: why does a freshly-picked tomato taste different from one that has been sitting on a shelf? What chemical or biological changes happen?
In: Biology
For a fruit or vegetable to be ripe when it’s sold, it needs to have been harvested when it was still unripe, because otherwise it would arrive on the shelf overripe. This means that it never finishes developing in the sun and attached to the plant, and the flavour suffers from it.
A fresh fruit/vegetable instead has been picked from the plant already ripe and ready to eat. It has completed the ripening process still attached to the plant, under the sun, and tastes better.
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