Precooling and its advantages (week 5)

•It is the first step in good temperature  management. The field heat of a freshly harvested crop(heat the product holds from the sun and ambient temperature) is usually high.

•It should be removed as quickly as possible before shipping, processing, or storage.

•Refrigerated trucks are not designed to cool fresh commodities but only maintain the temperature of pre-cooled.

•The rapid pre-cooling to the product’s lowest safe temperature is most critical for crops with inherently high respiration rates.

•These include artichokes, brussels sprouts, cut flowers, green onions, snap beans, asparagus, broccoli, mushrooms, peas, and sweet corn.

•Crops with low respiration rates include nuts, apples, grapes, garlic, onions, potatoes (mature), and sweet potatoes.

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