. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. 100. 8 10 HOURS Fig. 29. Comparison of the speed of cooling peaches by different methods; average fruit-pulp temperatures. (Guillou, 1960.) interest in the possibility of cooling before packing. One reason for this interest is industry concern with excessive produce deterioration prior to packing. Delays between harvesting and packing sometimes exceed a day, and during such delays produce can deteriorate through ripening, moisture loss, and growth and spread of microorganisms. Unless delays can be elimin- ated, cooling be
. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. 100. 8 10 HOURS Fig. 29. Comparison of the speed of cooling peaches by different methods; average fruit-pulp temperatures. (Guillou, 1960.) interest in the possibility of cooling before packing. One reason for this interest is industry concern with excessive produce deterioration prior to packing. Delays between harvesting and packing sometimes exceed a day, and during such delays produce can deteriorate through ripening, moisture loss, and growth and spread of microorganisms. Unless delays can be elimin- ated, cooling before packing may be the only practical method to reduce deterioration. Care- ful management may minimize such delays so that only a fraction of the produce would re- quire cooling prior to packing. Cooling of produce in containers after pack- ing is often difficult because of the insulating effect of wraps, shims, pads, and liners around the produce. Additionally, the problem is some- times aggravated by tightly stacking nonventi- lated containers on pallets, by generally poor air circulation, or by insufficient refrigeration capac- ity. By cooling in relatively-open harvest con- tainers before packing, better contact between produce and cooling air or water is obtained. Cooling before packing involves the total pro- duct, including culls and material diverted to alternate outlets (canning, freezing or drying, for example). Unless cooling of diverted ma- terial helps prevent spoilage or deterioration or facilitates processing, additional cooling cost must be charged to the packed produce. If 20 per cent of the produce is diverted, cooling cost of the packed produce increases by 25 per cent; a 50 per cent diversion would double cooling cost. Cooler capacity must be large enough to accommodate produce that is to be shipped and produce that is diverted. Some rewarming of cooled produce will occur during subsequent packing operations, and this can result in increased operating cost
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