What is a common method for reducing spoilage of produce during transportation?

Temperature-controlled shipping is a vital method for reducing spoilage of produce during transportation because it helps maintain the optimal environment for different types of fruits and vegetables. Many fresh produce items are sensitive to fluctuations in temperature, which can accelerate decay and spoilage. By using refrigerated or temperature-controlled containers, produce maintains its freshness, texture, taste, and nutritional quality throughout the shipping process. This method is particularly important for items that are prone to wilting or over-ripening when exposed to warmer temperatures.

While biodegradable packing supplies can contribute positively to environmental sustainability, they do not directly affect the spoilage rates of the produce itself. Similarly, air-tight containers may help in some instances by reducing exposure to oxygen and preventing moisture loss, but they do not typically control temperature, a key factor in produce preservation. Using dry ice for freezing might help in some shipping scenarios, but it is not usually practical or necessary for transporting fresh produce that should remain at a specific temperature rather than being frozen.