She explains that spoilage is directly related to the respiration rate of the produce, which continues for a time after picking. The produce absorbs oxygen, water and heat, and as a result loses taste and color, gradually becoming inedible.
「別以為蔬果離開母株便『死』了，其實它還在呼吸。但因來自母株的水份與養份斷絕，只有消耗、沒有補充，這時若呼吸率高、水份和養份消耗得快，東西就壞得快；反之，則能保存較久。」