Photo: Michigan State University ANR Communications Flickr
Despite best efforts, garden produce may develop a physiological disorder called sunscald. Is this produce safe for food preservation? It depends.
When light-colored areas appear on produce surfaces exposed to direct sunlight, these areas can change colors, turn dry, papery, and wrinkled. This damage can cause fungi to invade the food and cause rot.
When choosing produce to preserve, it is strongly recommended to use the best produce possible for the safest results. Damage such as sunscald could change the acidity of the food. Simply cutting away the damage may not remove the contamination. Fungi can grow deep into the food.
If light damage is present, no contamination has developed, the damaged areas could be removed. Freezing the remainder may be the best option.
Source: Kansas Garden Guide
