R28 -- Methods of Precooling Fruits, Vegetables, and Cut Flowers (I-P)

Precooling is the rapid removal of field heat from freshly harvested fruits and vegetables before shipping, storage, or processing. Prompt precooling inhibits growth of microorganisms that cause decay, reduces enzymatic and respiratory activity, reduces susceptibility to ethylene damage, and reduces moisture loss. Thus, proper precooling reduces spoilage and retards loss of preharvest freshness and quality (Becker and Fricke 2002). FUNDAMENTALS Product Requirements Calculation Methods COOLING METHODS Hydrocooling Forced-Air Cooling Forced-Air Evaporative Cooling Package Icing Vacuum Cooling Selecting a Cooling Method Cooling Cut Flowers Symbols