Produce storage life

[dynodan62]

Jeff, have you noticed any correlation between produce color, and it’s storage life? For example: I see that purple kale & red leaf lettuce rots much faster that their green variations. I assume there is some relationship to omega 3 content (the purple kale smells like fish as it goes bad)? I know It is recommended that we choose a variety of produce colors to benefit from multiple antioxidants, but I wonder if you have any helpful comments on any specifics that relate to the color or storage issues?