Research Advances on Forced-air Pre-cooling Technique for Fruits and Vegetables

Abstract

Abstract: Pre-cooling is the key component in the modern circulation system of fruits and vegetables. It is also the prior operation in the cold chain, and is essential for product as they are perishable in nature. Rapid cooling has been clearly shown to prolong the storage life of freshly harvested product. Forced-air cooling is the most versatile and widely used of all cooling methods. The basic principles and methods of fruit and vegetable pre-cooling were introduced. Research advances and developing status of fruit and vegetable pre-cooling were provided and analyzed. And according to some actual problems, the suggestions for developing and spreading pre-cooling technology were put forward.

CLC Number:

Yang Zhou, Huang Yanjuan, Zhao Chun’e. Research Advances on Forced-air Pre-cooling Technique for Fruits and Vegetables[J]. Chinese Agricultural Science Bulletin, 2006, 22(9): 471-471.

References

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