Recently, a reader asked why some organic fruits and vegetables spoil faster. The difference is how the food is produced, processed, and handled. You may find that organic fruits and vegetables spoil faster because they aren’t treated with waxes or preservatives. Also, it may be good to note that because of this, the appearance of organic produce may be a little less attractive in color or shape, but it does not affect the taste or quality of the food.
The word “organic” refers to the way produce is grown and processed. Organic is designed to encourage soil and water conservation and reduce pollution. In order to be “organic”, farmers do not use conventional fertilization methods to control weeds and prevent diseased produce. To be sure your food is organic, look for the USDA Organic label or seal, which indicates food was produced and processed according to USDA (United States Department of Agriculture) standards and at least 95% of the ingredients in that food are organically produced.
