Rapid air precooling of fruits and vegetables

One of the most important factors in the post-harvest handling of produce is the cooling and cold storage process. This article describes the cooling systems in common use for a variety of fresh produce on the West Coast. The intention of this article is to cover the main points of the cooling process, discussing different observed variables, with the intent to select the most successful and economical methods. The proper cooling of produce involves attention to all of the following: packages or containers in which the product is cooled; the mechanics of moving cooling air around the product; selection of the cooling device; comments on plant layout and refrigerant preference.