International Journal of Environmental & Agriculture Research is a leading international journal for rapid publication of original Environmental & Agriculture Research Area, publishes articles of international interest from all areas. IJOEAR is a registered organisation broad-based open access and publishes most exciting researches with respect to the subjects of our journal. The Journal is being indexed and abstracted by all major global current awareness and alerting services.
Thursday, 25 June 2015
Advances in Precooling techniques and their implications in horticulture sector: A Review.
in Precooling techniques and their implications in horticulture sector: A
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