Precooling can reduce costs, and prompt and thorough precooling is the most important step in establishing an effective cold chain, according to Global Cooling Inc.
Precooling and recooling can replace the need for chemical and modified atmosphere treatments to preserve shelf life, according to a news release from the Media, Pa.-based Global Cooling.
That’s important because as demand for more organic produce increases, growers and packers are learning that by doing a better job of precooling, according to the release.
After the commodity loses vitality in the form of weight and water loss, water can be returned to the commodity and refrigerating the fruit or vegetable to the optimum shelf life temperature as quickly as possible after harvest helps prevent transpiration and minimizes respiration, Jim Still, Global Cooling’s founder, said in the release.
Recooling occurs after breaks in the cold chain from fumigation or border crossing inspections. When produce “breathes heavy” because of temperature stress, it loses moisture and the loss of water and carbon dioxide weight shortens shelf life and reduces salable weight, according to the release.
With increased interest in organics, fewer chemicals are being used, which means better precooling and a stronger cold chain can help product life, according to the release.
Global Cooling’s Jet Precoolers are manufactured in Philadelphia’s Navy Yard business park and the company’s portable equipment outperforms bunker wall systems and farm-built box fans, according to the release.
Commodity successes include apples, avocados, bananas, berries, cherries, herbs, lettuce, mangoes, papayas, bell peppers, and cucumbers, according to the release.