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Advances in cooling technologies to preserve horticultural produce

Code: 9781838799854
J. R. Olatunji and A. R. East, Massey University, New Zealand

Chapter synopsis: Fruit and vegetables are living organisms that continue to respire after harvest, deteriorating over time, in a process known as senescence. Although it is impossible to halt senescence, removing the field-heat, and reducing the temperature of the product at the time of harvest, has substantial effects on maintaining product integrity. Cooling is the first ‘cool’ stage of the horticultural cool-chain, and is designed to rapidly and efficiently reduce the product temperature from the field temperature (often 20-30°C, depending on local conditions) to storage temperature (usually between 0-15°C, depending on the specific product. This chapter provides a review of the state of the art of produce cooling with emphasis on the recent developments in this field.

DOI: 10.19103/AS.2019.0055.01
Table of contents 1 Introduction 2 Cooling methods and choices 3 Advances in package design to influence cooling 4 Advances in assessing homogeneity 5 Fruit simulators 6 Cooling impact on long-term product outcomes 7 Advances in vacuum cooling 8 Horticultural cooling in developing countries 9 Case study: Cooling of the New Zealand Hayward Kiwifruit 10 Conclusion 11 Acknowledgements 12 Where to look for further information 13 References

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