Get The Most Out Of Cooling Your Crops

By Growing Produce Staff|March 1, 2012

During the 2011 Florida Ag Expo, Dr. Steve Sargent, UF/IFAS, presented his tips on proper cooling of harvested crops. His comments were particularly aimed at smaller growers who might not have the infrastructure and equipment of larger growers.

He noted that growers must take greater care in harvest to minimize damage to the crop and that this begins with proper harvest containers and well-trained workers. Essential to maximizing the quality of harvested crops is cooling produce rapidly. This helps to minimize postharvest losses to senescence and decay. Studies show that 9% to 16% of harvested crops are lost between the packinghouse to retail. Helping to lower this number starts by removing field heat.

In fruit, lowering pulp temperature extends postharvest life. For every 20°F drop in pulp temperature, shelflife is increased two to three times. For example, if peaches last for two days at 85°F, then cooling them to 65°F will give them four to six days shelflife. And, cooling them to 45°F will give them eight to 12 days extended life.

Sargent stressed the three “Ts” of cooling to avoid heat accumulation in produce: 1) Time: Consider the time the product is exposed. 2) Temperature: The type of cooling medium used must be managed whether it be air or water. 3) Turbulence: The item must be exposed to the cooling medium in a constant manner.