Thursday, 25 June 2015

Advances in Precooling techniques and their implications in horticulture sector: A Review.

Advances in Precooling techniques and their implications in horticulture sector: A Review.
S. Senthilkumar1, R.M. Vijayakumar2, S. Kumar3
1Assistant Professor, RVS Padmavathy College of Horticulture, Sempatti- Dindigul Dist. (India)
2Professor and Head, Department of Fruit Crops, TNAU, Coimbatore-3. (India)
3Dean, RVS Padmavathy College of Horticulture, Sempatti (Dindigul Dist.) Tamil Nadu.

Abstract Maintenance of market quality from quality loss is vital importance for the success of horticultural industry. After harvest, many horticultural products are susceptible to deterioration and it is necessary to cool them as quick as possible. The process of precooling is the removal of field heat which arrest the deteriorative and senescence processes so as to maintain a high level of quality that ensures customer satisfaction. Different precooling methods employed to cool down the produce includes room cooling, forced-air cooling, hydro-cooling, package icing, vacuum cooling and cryogenic cooling. These methods use different modes and media for their function. Room cooling and forced-air cooling use cold air, hydro-cooling makes use of cold water, package iced products have direct contact with ice, vacuum cooling employs the evaporation of water and cryogenic cooling involves liquid nitrogen. Fruits are normally cooled with cold air, although stone fruits benefit from hydrocooling, while vegetables and flowers may be cooled by employing any of the above-mentioned cooling methods, depending on the physiology and market requirements. So, it has been pointed out that precooling is the most important of all the operations used in the maintenance of any desirable, fresh and saleable produce. 

Complete paper you can download from here 

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