Method for measuring the transpiration resistance of fruit and vegetables

This investigation explores the intricate relationship between postharvest quality losses in fruit and vegetables and the dynamic interplay of transpiration and respiration activities. It underscores the profound impact of inherent produce properties and postharvest environmental conditions on transpiration, inducing changes in both external appearance and internal quality, notably wilting. Despite their common use, produce-specific transpiration coefficients encounter limitations due to diverse assumptions in calculations. Surface conditions intricately link produce and air properties, necessitating a comprehensive understanding. Horticultural products, with high water content, undergo continuous water loss through transpiration, driven by the water potential difference between the product and ambient air. Transpiration encompasses tissue and boundary layer resistances, influenced by plant tissue properties and external factors. Fruits experiencing drought stress exhibit elevated tissue resistance, serving as a protective mechanism. Concurrently, boundary layer resistance, influenced by external parameters, significantly shapes postharvest behaviour. To address these complexities, a novel method developed allows separate analysis of produce properties, climate, and flow conditions. This innovative approach enhances the understanding of transpiration behaviour, providing a foundation for improved postharvest practices, technical configurations, and quality maintenance strategies.•Direct method for tissue resistance and boundary layer resistance determination for fruit and vegetables.•Non-destructive method to optimize postharvest by using produce as a sensor to ensure quality.