When it comes to preventing food waste, correct handling and storage is critical. There is a bit to learn and understand but once you get into a routine it becomes second nature.
At the risk of being a bit morbid, death is not a moment, but a process. In an organism reaching the end of its life certain processes start to shut down and others of decomposition and decay take over. When it comes to storing vegetables different varieties have different optimum requirements for temperature and moisture depending on the biological processes that they are undergoing. Marrows and pumpkins are pre-programmed to rot and thus provide a rich nutrient for the seeds that they contain while potatoes are all set to start an entirely new plant as their sprouting ability shows. By becoming aware of these processes we are better able to keep our vegetables in prime eating condition.
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