PRECOOLING FRUITS AND VEGTABLES IN THE SOUTHEAST

If deterioration of fresh fruits and vegetables is to be kept at a minimum during marketing and home storage, maintenance of proper commodity temperature is essential. The produce industry has long advocated precooling or removing field heat from certain fruits and vegetables to increase sales life and over-all quality. However, the industry has frequently neglected to apply specific temperatures at specific periods to meet the different needs of each commodity. This paper will discuss current precooling practices for fruits and vegetables grown in the Southeast in relation to commodity needs and commercial handling practices.

  • Supplemental Notes:
    • From ASHRAE Symposium Bulletin SF-4-70 "Precooling of Fruits and Vegetables" by permission of the American Society of Heating, Refrigerator and Air Conditioning Engineers. All articles published by ASHRAE are copyrighted. Reprinted by special permission February 1972. Florida Agricultural Experiment Stations Journal Series No. 3556.
  • Corporate Authors:

    University of Florida, Gainesville

    Institute of Food and Agricultural Sciences
    Gainesville, FL  USA  32601
  • Authors:
    • Showalter, R K
    • Grierson, W
  • Publication Date: 1972-2

Media Info

  • Features: References;
  • Pagination: 7 p.

Subject/Index Terms

Filing Info

  • Accession Number: 00046716
  • Record Type: Publication
  • Source Agency: University of Florida, Gainesville
  • Files: TRIS
  • Created Date: Oct 10 1973 12:00AM