EQUIPMENT AND FACILITIES FOR HANDLING AND PRECOOLING VEGETABLES

In order to deliver good quality vegetables, harvesting and handling equipment should be properly used before the produce leaves the shipping point. Fresh vegetables should have eye and eating appeal in order to compete in our marketing system, even though mechanical harvesting and handling are necessary for many crops. Suitable packaging can reduce damage and moisture loss during delivery, but improper filling, closing and handling result in much injury. Adequate precooling after harvest, and temperature control throughout marketing are most essential for maintaining freshness. Facilities are available for hydrocooling, vacuum cooling and air cooling in refrigerated rooms. If these facilities were operated more effectively the market quality of some vegetables could be improved.

• Supplemental Notes:
  • Presented at the 1972 Conference on Handling Perishables, which was sponsored by the Institute of Food and Agricultural Sciences, Univ. of Florida and the US Department of Agricultural; and held on Jan. 9-11, 1972.
• Corporate Authors:

  University of Florida, Gainesville

  Institute of Food and Agricultural Sciences
  Gainesville, FL  United States  32601
• Authors:
  • Showalter, R K
• Conference:
  • Presented at the 1972 Conference on Handling Perishables, which was sponsored by the Institute of Food and Agricultural Sciences, Univ. of Florida and the US Department of Agricultural; and held on Jan. 9-11, 1972.
• Publication Date: 1972-1

Media Info

• Pagination: p. 97-106

Subject/Index Terms

• TRT Terms: Freight traffic; Perishables; Vegetables
• Uncontrolled Terms: Precooling
• Subject Areas: Freight Transportation; Railroads;

Filing Info

• Accession Number: 00050113
• Record Type: Publication
• Report/Paper Numbers: Proceeding
• Files: TRIS
• Created Date: Jan 31 1974 12:00AM