Heat in the desert and enzymes

[RawNut]

A recent post by Sedona Sun has me wondering about produce stands and the tempurature out there. Wouldn't all the produce become denatured once it gets exposed to temperatures above 115?? What about the plants that grow naturally in those conditions. Do they have some sort of resistance or a different set of enzymes that remain intact at those temperatures.

Craig

[DavidZaneMason]

Opinion:

-If the produce was sitting out in the sun? I would avoid it. If it was in the shade....and cooled.....its probably all right.

-David Mason

[SedonaSun]

Phoenix and Havasu City are hotter than Tucson, but I don't know that Phoenix even gets hotter than 110 often. Tucson barely hits that. Yuma is hotter, too.

I'd think Mexico and other countries of produce imports would be as hot, if not hotter.

Seems if they grow in temps above that, then they're still alright, otherwise they'd look like cooked veggies/fruit on the vine/tree, right? Just a guess, I really don't know.

Then again, if left to get too ripe they wither and rot....

Hmmm... good question.

[luckitri]

I see farmers growing stuff all summer in the direct sun - like tomatoes even and their market has a roof for shade but I see them toss alot of stuff into the compost if it has been at the market too long. The farmer markets don't put stuff out that can't grow locally in the temp. - at least the ones I have gone to.

[asil]

While things are still living and growing, on the vine, on a tree, in the ground, or on two feet like us, they have ways to maintain their own proper balance, including temp. Of course, not all plants can be grown in all climates, and plants that aren't naturally adapted to a hot climate need special care.

And BTW, most of Mexico is much cooler than Arizona or much of the desert Sounthwest, except the parts of Mexico that are also desert! (and there are some very hot, jungle regions along parts of the southern coast of Mexico) :) But most of Mexico is mountanous and quite temperate.

[Sheryl]

Remember too that there is no one magic temperature. The range most raw foodists use is a best guess at what's safe for most things. There are many items that can go wayyyy hotter and still be enzymatically intact. Especially if they grow at high temperatures.