Organic produce is becoming increasingly popular among health-conscious consumers, but what is the shelf life of organic produce compared to conventional produce? Several studies have shown that organic products are better stored and have a longer shelf life than conventional products due to the lower nitrate levels in organic products. Americans are used to seeing a glossy finish as proof that the fruit is healthy, but many agricultural products, such as apples, plums and pears, have their own protective coating to prevent moisture loss and protect themselves. In addition, knowing which fruits and vegetables produce ethylene gas and which are most affected by this gas is useful for storing organic products so that they last longer. Consumer Reports research found fewer bacteria in organic meat than in conventionally produced minced meat, and included twice as many samples contaminated with “superbugs” resistant to antibiotics.
He also advises those who buy organic products at the supermarket to carefully look for brown spots that indicate that they are rotten before buying them and to use organic products as soon as possible after buying them. Chala, which is obtained from the excretion of the insect lacquer or “lacquer resin”, is also approved unbleached in organic products. Both conventional and organic products can be covered with a protective layer for transport and even during the cultivation process. For added freshness, Lieberman recommends buying organic products at a farmer's market instead of a supermarket. In contrast, organic producers use preservatives, such as vegetable and herbal extracts, citric acid, and antimicrobials. Second, levels of some phenolic compounds are known to be higher in organic fruits and vegetables, and thirdly, many organic food vendors, distributors, and promoters claim that organic foods taste better.
If the products you've tried are typical, then organic products (especially those from stores) don't last as long. Because organic products are not sprayed with antibacterial chemicals, bacteria can accumulate on organic fruits and vegetables and cause them to deteriorate faster.
