Difference between revisions of "Pre-cooling of Agricultural Products"
***** (***** | *****) |
***** (***** | *****) |
||
| Line 3: | Line 3: | ||
Precooling refers to the rapid removal of field heat shortly after the harvest of a crop. Field heat can be defined as the difference in temperature between the temperature of the crop harvested and the optimal storage temperature of that produce. In general the temperature should be cooled down till it reaches 88% of the existing difference in temperature and its optimal storage temperature. Field heat should be removed as fast as possible since, for most produce, an hour delay at field conditions of about 35°C will lead to a loss in shelf-life of about 1 day – even at optimal storage conditions<ref>National Horticulture Board (2010) Cold Storage for Fresh Horticulture Produce Requiring Pre-cooling before Storage. Haryana: Cold Chain Development Centre National Horticulture Board </ref> <ref>Thompson, J. F. (n.d.) Pre-cooling and Storage Facilities. [Online] Available from: http://www.ba.ars.usda.gov/hb66/precooling.pdf</ref>. Nevertheless, due to biological factors, the importance of rapid pre-cooling varies. According to the Indian Board of Horticulture<ref>National Horticulture Board (2010) Cold Storage for Fresh Horticulture Produce Requiring Pre-cooling before Storage. Haryana: Cold Chain Development Centre National Horticulture Board </ref>, especially grapes, mandarins, berries, cherries, leeches, melons, stone fruits, sapotas, okra, tomatoes, capsicum, chilli peppers, eggplant, cucumbers, green beans, peas, and spinach should be rapidly pre-cooled, whereas other, less perishable produce is made up of mangoes, papaya, guava, green bananas, pomegranates, radish, cabbage, cauliflower and carrots. | Precooling refers to the rapid removal of field heat shortly after the harvest of a crop. Field heat can be defined as the difference in temperature between the temperature of the crop harvested and the optimal storage temperature of that produce. In general the temperature should be cooled down till it reaches 88% of the existing difference in temperature and its optimal storage temperature. Field heat should be removed as fast as possible since, for most produce, an hour delay at field conditions of about 35°C will lead to a loss in shelf-life of about 1 day – even at optimal storage conditions<ref>National Horticulture Board (2010) Cold Storage for Fresh Horticulture Produce Requiring Pre-cooling before Storage. Haryana: Cold Chain Development Centre National Horticulture Board </ref> <ref>Thompson, J. F. (n.d.) Pre-cooling and Storage Facilities. [Online] Available from: http://www.ba.ars.usda.gov/hb66/precooling.pdf</ref>. Nevertheless, due to biological factors, the importance of rapid pre-cooling varies. According to the Indian Board of Horticulture<ref>National Horticulture Board (2010) Cold Storage for Fresh Horticulture Produce Requiring Pre-cooling before Storage. Haryana: Cold Chain Development Centre National Horticulture Board </ref>, especially grapes, mandarins, berries, cherries, leeches, melons, stone fruits, sapotas, okra, tomatoes, capsicum, chilli peppers, eggplant, cucumbers, green beans, peas, and spinach should be rapidly pre-cooled, whereas other, less perishable produce is made up of mangoes, papaya, guava, green bananas, pomegranates, radish, cabbage, cauliflower and carrots. | ||
| − | More detailed information about adequate pre-cooling methods for various fresh produce items can be found [http://www.ba.ars.usda.gov/hb66/contents.html here]. | + | More detailed information about adequate pre-cooling methods for various fresh produce items can be found [http://www.ba.ars.usda.gov/hb66/contents.html here]. |
According to the FAO, precooling is “amongst the most efficient quality enhancements available” and is regarded “as one of the most value-adding activities in the horticultural chain”. Precooling benefits include: | According to the FAO, precooling is “amongst the most efficient quality enhancements available” and is regarded “as one of the most value-adding activities in the horticultural chain”. Precooling benefits include: | ||
| + | |||
| + | |||
| + | *lowering the required workload of a cold storage since optimum storage temperature is reached more quickly | ||
| + | *restricting and minimizing respiratory activity, thereby conserving the weight of the produce, and enzymatic degradation of the produce harvested; thus preventing softening, water loss and wilting (FAO, 2009) | ||
| + | *preventing microbial growth, such as bacteria and fungi thereby decreasing the rate of decay (FAO, 2009) | ||
| + | *decreasing rate of ethylene production and the impact on ethylene sensitive produce (FAO, 2009) | ||
| + | *delaying chilling injuries for certain fruits (Agriculture Information Bank, 2009) | ||
| + | *increasing the daily intake into storage facilities which should not exceed 10% of its cooling capacity if produce is not pre-cooled (FAO, 2009) | ||
| + | There are several methods that can be chosen to precool produce. Which method is the most suitable choice depends on various factors of which some are listed below: | ||
<br/> | <br/> | ||
Revision as of 17:38, 25 January 2015
Overview
Precooling refers to the rapid removal of field heat shortly after the harvest of a crop. Field heat can be defined as the difference in temperature between the temperature of the crop harvested and the optimal storage temperature of that produce. In general the temperature should be cooled down till it reaches 88% of the existing difference in temperature and its optimal storage temperature. Field heat should be removed as fast as possible since, for most produce, an hour delay at field conditions of about 35°C will lead to a loss in shelf-life of about 1 day – even at optimal storage conditions[1] [2]. Nevertheless, due to biological factors, the importance of rapid pre-cooling varies. According to the Indian Board of Horticulture[3], especially grapes, mandarins, berries, cherries, leeches, melons, stone fruits, sapotas, okra, tomatoes, capsicum, chilli peppers, eggplant, cucumbers, green beans, peas, and spinach should be rapidly pre-cooled, whereas other, less perishable produce is made up of mangoes, papaya, guava, green bananas, pomegranates, radish, cabbage, cauliflower and carrots.
More detailed information about adequate pre-cooling methods for various fresh produce items can be found here.
According to the FAO, precooling is “amongst the most efficient quality enhancements available” and is regarded “as one of the most value-adding activities in the horticultural chain”. Precooling benefits include:
- lowering the required workload of a cold storage since optimum storage temperature is reached more quickly
- restricting and minimizing respiratory activity, thereby conserving the weight of the produce, and enzymatic degradation of the produce harvested; thus preventing softening, water loss and wilting (FAO, 2009)
- preventing microbial growth, such as bacteria and fungi thereby decreasing the rate of decay (FAO, 2009)
- decreasing rate of ethylene production and the impact on ethylene sensitive produce (FAO, 2009)
- delaying chilling injuries for certain fruits (Agriculture Information Bank, 2009)
- increasing the daily intake into storage facilities which should not exceed 10% of its cooling capacity if produce is not pre-cooled (FAO, 2009)
There are several methods that can be chosen to precool produce. Which method is the most suitable choice depends on various factors of which some are listed below:
References
- ↑ National Horticulture Board (2010) Cold Storage for Fresh Horticulture Produce Requiring Pre-cooling before Storage. Haryana: Cold Chain Development Centre National Horticulture Board
- ↑ Thompson, J. F. (n.d.) Pre-cooling and Storage Facilities. [Online] Available from: http://www.ba.ars.usda.gov/hb66/precooling.pdf
- ↑ National Horticulture Board (2010) Cold Storage for Fresh Horticulture Produce Requiring Pre-cooling before Storage. Haryana: Cold Chain Development Centre National Horticulture Board
