Tag: Controlled atmosphere

Did you know that up to 25% of an apple's volume is air, which is precisely why the fruit floats in water? This internal air contains a vital supply of oxygen, a key component in the fruit's cellular life even after it has been picked, directly answering the question: is there oxygen in an apple?

After being harvested, fruits and vegetables are still living, respiring organisms, a fact central to why they don't spoil instantly. This continued biological activity is precisely why fruits and vegetables remain fresh for a long time in cold storage, as the cool, controlled environment significantly slows down their natural metabolic processes.