There is a concept called “The Killing zone”, which involves a temperature range between 2.2°C to 5°C. If the fruit is exposed for a long period of time to this temperature range, the enzyme PME (pectinmethyl esterase) is deactivated, while the enzyme PG (Polygalacturonase) continues to function. If this happens, once the fruit ripens, the physiological disorder known as “mealiness” develops, which is not well received by the final consumer.
For this reason, it is extremely important to consider the temperature at which the fruit is shipped. Consequently we can avoid the presence of this type of problem that affects quality at destination.
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