Tag: Non climacteric fruits

A third of all fruits produced globally are lost or wasted each year due to spoilage. Understanding the complex biological processes that cause fruits to ripen and eventually decay can help consumers minimize food waste and enjoy produce at its peak.

An estimated 20-30% of fresh produce is wasted globally post-harvest due to improper storage, highlighting the need for smarter preservation. When following a healthy nutrition diet, it's crucial to know: **Does putting fruit in the fridge make it go bad faster**? The answer depends entirely on the type of fruit and its unique ripening process.

As fruit ripens, enzymes within it break down complex carbohydrates like starch into simpler sugars such as glucose and fructose. This natural process answers the question, **does fruit get more sugar as it ripens?** by converting existing compounds into sweeter-tasting forms, which can impact its nutritional profile and glycemic response.

According to the Food and Agriculture Organization, roughly one-third of all food produced globally for human consumption is lost or wasted each year. A major contributor to this waste is improper storage, particularly mixing fruits that trigger premature ripening in others. Knowing what fruit should not be next to each other is a simple, yet effective, way to extend your produce's shelf life and minimize food waste.