Effect of storage on texture: Fruit

When a food product is stored, its texture will change in any number of ways, almost always decreasing the product’s quality. 

 

A high shelf life is useful in the eyes of the manufacturer, and understanding the processes behind food degradation in storage is key to improving this shelf life, where possible.

Texture has its roots in the structure of food, from the molecular to macroscopic levels, and understanding the changes to the food on each of these levels helps to explain the texture changes that occur during storage.