. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. PER CENT WATER LOSS HELD AT 80»F, 20%RH FOR 6 HOURS. COOLED AT 40°F, 75%R STORE 32 °F, 7 2 MPH 5 %RH AIR. PRODUCT LOADED AT 40° F, TRANSPORTED AT 40°F DELAY BEFORE COOLING 6 HOUR COOLING 7 DAY STORAGE 7 DAY TRANSIT Fig. 7. Water loss resulting from two different cool- ing and handling regimes for table grapes. Lower line illustrates nearly ideal conditions; upper line illustrates the additive effect of a series of typical commercial practices. ⢠Humidifying air during storage reduces water loss by per cent of pr
. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. PER CENT WATER LOSS HELD AT 80»F, 20%RH FOR 6 HOURS. COOLED AT 40°F, 75%R STORE 32 °F, 7 2 MPH 5 %RH AIR. PRODUCT LOADED AT 40° F, TRANSPORTED AT 40°F DELAY BEFORE COOLING 6 HOUR COOLING 7 DAY STORAGE 7 DAY TRANSIT Fig. 7. Water loss resulting from two different cool- ing and handling regimes for table grapes. Lower line illustrates nearly ideal conditions; upper line illustrates the additive effect of a series of typical commercial practices. ⢠Humidifying air during storage reduces water loss by per cent of produce weight in 3 or 4 days. ⢠Reducing air velocity during storage reduces water loss by per cent of weight of prod- uce in 3 or 4 daysâbut this should only be done after the produce has been thoroughly cooled. Loading cold produce into a cooled transport vehicle can further reduce water loss. Many transport vehicles maintain produce tempera- tures at or near 40°F and consequently it is common practice to cool produce to this temper- ature before loading. Loading produce at 32°F with the interior of the transport vehicle at 40°F can reduce moisture loss. If RH in the transport vehicle is 75 per cent, loading produce at 32°F should reduce water loss by approximately one- half. For produce that is not subject to chilling injury, a further reduction in water loss can be achieved by setting the thermostat in the trans- port vehicle as low as possible without danger of freezing. Relationship of temperature to produce injuries Bruises and other wounds can cause serious produce deterioration during marketing and will also usually speed deterioration from other causes. Bruising accelerates respiratory activity (and, often, the ethylene production) of tissue; this causes fasiei heat release and ripening and so shortens potential shell life. Because bruising damages the natural moisture barrier on fruits and vegetables, the rate of water loss is acceler-
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Keywords: ., bo, bookcentury1900, bookpublisherberkeley, booksubjectvegetables
