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Fruit and vegetable dehydration is both a natural and normal process. The longer foods are stored and handled, the greater the dehydration.
From the moment of harvest, fruits and vegetables stop being replenished in water and minerals. Through natural osmosis, organic elements start releasing their water content as vaporised humidity in their environment. This naturally changes the weight factor of produce. Weight loss via dehydration can impact from 3 to 15% of overall weight
, depending on the given variety.
Maintaining an appropriately high and constant level of humidity in storage areas will slow down the process of osmosis. Refrigerated environments slow the release of water;
overall through humidification, produce is replenished.