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Reducing Collateral Waste in Fresh Produce: Why Fear-Based Decisions Are Costing Suppliers Millions

Reducing Collateral Waste in Fresh Produce: Why Fear-Based Decisions Are Costing Suppliers Millions

Reducing Collateral Waste in Fresh Produce: Why Fear-Based Decisions Are Costing Suppliers Millions

What makes a great supplier in fresh produce? Many factors matter - packaging, price, controlled logistics, and more - but one stands above the rest: consistency.

Ariel Shalev

4 days ago

An illustrated flowchart titled “Schematic Flow of Mango Chemical Spoilage” showing four stages of mango deterioration: Picked Fruit, Biochemical Activation, Degradation & Microbial Spoilage, and Spoiled Fresh Produce. The first panel shows a whole mango with a bruise, with a microscopic close-up showing broken cell walls. The second panel shows a cut mango beginning to ripen, with a microscopic view depicting increased respiration and ethylene production. The third panel shows a browning mango, with a microscopic view of reactive oxygen, enzymatic browning, oxidation, and the breakdown of cellulose and pectin. The final panel shows a heavily spoiled mango with mold growth, rancid aromas, and “off” flavors, alongside a microscopic view full of bacteria and fungi.

An illustrated flowchart titled “Schematic Flow of Mango Chemical Spoilage” showing four stages of mango deterioration: Picked Fruit, Biochemical Activation, Degradation & Microbial Spoilage, and Spoiled Fresh Produce. The first panel shows a whole mango with a bruise, with a microscopic close-up showing broken cell walls. The second panel shows a cut mango beginning to ripen, with a microscopic view depicting increased respiration and ethylene production. The third panel shows a browning mango, with a microscopic view of reactive oxygen, enzymatic browning, oxidation, and the breakdown of cellulose and pectin. The final panel shows a heavily spoiled mango with mold growth, rancid aromas, and “off” flavors, alongside a microscopic view full of bacteria and fungi.

The Chemistry Behind Freshness: Why Produce Spoils and How We Fight It

Ever wondered why your strawberries lose their punch or why avocados brown so quickly? The answer lies in the hidden chemistry of fruits and vegetables.

Gil Refael, Ph.D (ABD)

Nov 30, 2025

Friends and Foes: The Double Role of Microbes in Postharvest Quality

Friends and Foes: The Double Role of Microbes in Postharvest Quality

Friends and Foes: The Double Role of Microbes in Postharvest Quality

Fresh fruits and vegetables carry a diverse microscopic community on their surfaces: the phyllosphere (leaves, stems and flowers) and carposphere (fruit surfaces).

Tal Shalev, PhD

Nov 30, 2025

Retail fruits on shelves - Strawberries in containes

Retail fruits on shelves - Strawberries in containes

Consistency: The Silent Power Behind Fresh Produce Success

What makes a great supplier in fresh produce? Many factors matter - packaging, price, controlled logistics, and more - but one stands above the rest: consistency.

Ariel Shalev

Nov 25, 2025

Strawberries in plastic container vs. carton container

Strawberries in plastic container vs. carton container

From PET to Carton: Rethinking Strawberry Packaging

How we improve compliance with upcoming packaging regulations, meets consumer expectations for sustainability and help retailers reduce food waste

Ifat Hammer

Nov 19, 2025

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