I was recently told, by a local organic grower, that when you harvest it is important to immediately dunk it/them in cool water to kill the 'field heat'. Seems everything stays a lot fresher that way...until they get to a place where they can be washed.

Anyone else know about this? I thought it made a lot of sense!!!!

The farmer I worked for years ago said the same thing. He actually built a shed out in his fields with a huge sink hooked up to the well so that he could get the veggies washed as quickly as possible.

I find it definitely makes a difference with things like tomatoes, which can over-ripen easily even after they're harvested. And a wash with good, cold water (I add ice in summer, since my city water is usually around 80 degrees when it's hot outside) will definitely reduce wilting of fresh greens. I don't pre-wash anything I'll be storing at room temperature (potatoes, onions, melons, winter squash), because I think it encourages fungus growth.

I find the same thing, bit. I have an old sink by the hose and I hose everything off with cool water before I take them up to the house to 'wash'. I bet it makes quite a difference with tomatoes....thanks for the advice!!!!