Shocking in warm water may extend the life of fresh produce, or so some food scientists believe. Researchers report that submerging the fruit and vegetables in hot water slows the production of gases and enzymes that turn them brown.
So, how do you "shock" produce? Fill a large pot with hot tap water (between 122°F and 131°F) and soak the fruits and/or veggies for two to three minutes. Then drain, dry, and refrigerate as usual.
Added bonus, you might notice a slight increase in crunchiness.