The factors that affect shelf life of farm produce

• Genetic composition
• Proper handling that minimize damage
• Temperature: very high temperature enhance decay
• Humidity: high humidity promote growth of pests and moulds
• Ethylene gas accelerates ripening and spoilage
• Poor hygiene promotes contamination and spoilage
• Antimicrobial treatment lengthen shelf life
• Pasteurization prolong shelf-life of milk
• Processing prolong shelf life of produce
• Refrigeration prolong shelf life
• Drying promotes shelf life
• Salting promotes shelf life

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