In a recent freshinfo industry poll, some 56 per cent of respondents said the fresh produce sector should be looking to extend the shelf-life of its products wherever possible, but scientists warn that research is required to ensure this does not come at the expense of taste.

In the poll carried out last month, 41 per cent of industry respondents disagreed and three per cent were undecided as to whether shelf-life extension should be a priority.

Leon Terry, who heads up plant-science research at the University of Cranfield said: "The reliance on fresh produce with superior shelf-life has in the main had a detrimental effect on taste and flavour. Investment in prolonging cultivars with better taste and flavour has generally declined over recent years. To buck this trend more post-harvest research is required so as to increase the shelf life of cultivars with other desirable attributes."

Freshinfo reader Bob Miller highlights not only the importance of shelf-life in whole-product but also the prepared sector. "Extended shelf-life is essential in produce that must travel over an extended period of time to the consumer," said Miller. "The fresh-cut industry is looking for items with extended shelf life to maintain freshness and appearance. Taste and flavour will always be factors in determining superior produce for the consumer, but extended shelf life will add to the value."

But Dr Terry points out other factors that put pressure on eating quality. "Taste is also being compromised by earlier harvesting dates so as to ensure longer shelf life," he said. "Over-reliance on single cultivars, for example Kent mango, is turning some produce types into commodities. Shelf life is critical, but not at the cost of flavour or taste. More research will allow both."

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