Precooling Fruits

The effective cooling of food reduces the activity of microorgan- isms and enzymes, retarding deterioration. Prompt precooling of fruits and vegetables, i.e., the removal of field heat prior to shipping, processing or storage, maintains preharvest freshness and flavor.

Citation: ASHRAE Journal, vol. 48, no. 2, pp. 20-22, 24, 26, 28



Product Code(s): D-27344