. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. COMMERCIAL COOLING OF FRUITS AND VEGETABLES Part I—THE COMMODITY Causes of postharvest deterioration Fruits and vegetables are living organisms which undergo all physiological and pathological proc- esses associated with life. To sustain essential chemical and physiological activities, they draw energy from the food reserves stored within them prior to harvest. They are in a continual state of deterioration from harvest on, and suc- cessful marketing depends upon reducing the rate of deterioration by slowing the processes
. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. COMMERCIAL COOLING OF FRUITS AND VEGETABLES Part I—THE COMMODITY Causes of postharvest deterioration Fruits and vegetables are living organisms which undergo all physiological and pathological proc- esses associated with life. To sustain essential chemical and physiological activities, they draw energy from the food reserves stored within them prior to harvest. They are in a continual state of deterioration from harvest on, and suc- cessful marketing depends upon reducing the rate of deterioration by slowing the processes which cause damage. Deterioration of fresh produce (the commod- ity) results from many things, including physio- logical breakdown, physical injury to the tissue, moisture loss, or invasion by microorganisms. Decay-producing fungi which attack fresh fruits and vegetables are also living organisms, and may be major contributors to deterioration and loss. Some decay organisms can directly pene- trate healthy tissue; others enter only after prod- uce has been weakened or injured. Each fruit and vegetable is, therefore, a complex living system of tissue and microorganisms, and satis- factory produce management requires protection of the produce while discouraging growth and spread of microorganisms. All of the above factors can be interrelated, and all are influenced by temperature. Thus, understanding the relationship of cooling to causes and effects of deterioration is essential if produce is to be properly protected. Like all other living organisms, fresh fruits and vegetables respire through a complex series of chemical reactions. Simply stated, the starches and sugars stored in their tissues are converted to carbon dioxide and water. The process (fig. 1) utilizes energy from the stored food reserves, and oxygen from the surrounding air. If oxygen absorption is blocked, normal respiration cannot proceed and fermentation will quickly destroy the produce. Heat, released as a r
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