. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. WOUN AR AIR SPACE SATURATED WITH WATER VAPOR Fig. 5. Schematic of common route of water loss in fresh produce. Cuticle is a natural waxy covering found on some fruits and vegetables. the product. Water vapor may then move to the outside atmosphere through the lenticles, through stems or stem scars, through any injured area, or directly through the cuticle (fig. 6). Water vapor will leave produce in direct pro- portion to the difference between its internal concentration and that of the surrounding at- mosphere. Proper rel
. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. WOUN AR AIR SPACE SATURATED WITH WATER VAPOR Fig. 5. Schematic of common route of water loss in fresh produce. Cuticle is a natural waxy covering found on some fruits and vegetables. the product. Water vapor may then move to the outside atmosphere through the lenticles, through stems or stem scars, through any injured area, or directly through the cuticle (fig. 6). Water vapor will leave produce in direct pro- portion to the difference between its internal concentration and that of the surrounding at- mosphere. Proper relative humidity (RH) is important in preventing water loss from fresh produce, but temperature of the produce and its surrounding atmosphere, as well as air velocity also affect the amount of loss. Water loss from warm produce to warm air is particularly serious under windy conditions or during transport on an open ve- hicle. The effect of air velocity is to sweep re- leased moisture from air surrounding the prod- uce. Air velocity is not a major factor in total water loss during cooling, as it affects the rates of both drying and cooling about equally. How- ever, any air movement that continues after cooling is completed will continue to remove moisture. Air movement can cause serious loss during storage. Unless air is very humid, it is extremely important to limit its movement in the storage area to the least that suffices to carry away heat produced by respiration of produce and heat leaking into the area. Air movement of 12 feet per minute is often sufficient to maintain desired temperature during storage, if the produce has been thoroughly cooled. Water loss at this air velocity is about one-half of that at a velocity of 100 feet per minute ( miles per hour). Figure 7 depicts the influence of management variables on water loss of grapes. Although more severe handling practices (upper line in figure) resulted in greater weight loss, the treatments shown are less extreme t
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