Agriculture Reference
In-Depth Information
Table 14.11 Recommended Cooling Methods for
Selected Cucurbits.
Commodity
(a)
Cooling methods z
Chayote
ROOM
Cucumber
HY
Cantaloupe (3/4-slip)
FA, HY
Cantaloupe (full-slip)
FA, HY, ICE
Casaba, Crenshaw, Honeydew,
Persian melons
ROOM
Summer squash
FA, HY
Pumpkin, Watermelon, Winter
squash
ROOM
z ROOM: room cooling; HY: hydro-cooling;
FA: forced-air cooling.
Source: From Sargent et al . (2003).
(b)
are delivered to the packer and retrieved from the
destination, are cleaned and sanitized between uses, and
maximize shipping space if they are collapsible.
Consumer packs have increased in popularity for smaller
fruits like summer squash. These traditionally consisted of
trays from pulp or expanded polystyrene with over-
wrapped plastic film. The introduction of rigid, plastic
hinged containers (clamshells) has become very popular in
that this container protects the product while modulating
internal relative humidity with vent openings.
Cooling, storage and shipping operations
Refrigerated storage is the most effective means for
extending post-harvest quality of fresh produce (Thompson
et al . 1998). Rapid cooling (precooling) within a few hours
of harvest is necessary for highly perishable immature
fruits (e.g. summer squash, cucumber and netted melon
types); mature fruits are less perishable and can be room
cooled to storage temperature (e.g. watermelon, smooth-
skinned melon, chayote and luffa) (Table 14.11). Netted
melons must be cooled rapidly, either by continuous
hydro-cooling of individual fruits (Figure 14.26a) or
by hydro-cooling or forced-air cooling of fruits packed in
field bins or in shipping containers. Summer squash and
cucumber are either individually hydro-cooled in flumes
(Figure 14.26b) or in shipping containers by hydro-cooling
or forced-air cooling. Package icing ('slush icing') may
also be used for cantaloupe (Figure 14.26c).
For sales to distant markets air or marine shipment
may be required or preferred, imposing other requirements
on the product. Air shipment is fairly rapid, however
temperature control is lost for 24 hours or more and
(c)
Figure 14.26 Continuous hydro-cooling of
individual fruits is very efficient as shown for
(a) cantaloupe and (b) pickling cucumber.
(c) Package icing is effective for cold-tolerant crops
such as cantaloupe.
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