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Unformatted text preview: Cold Storage of Fruit and Vegetables Introduction Introduction Introduction Introduction Cold storage reduces the rate of biochemical changes in fresh foods (known as respiration and senescence) and also slows down the growth of contaminating micro-organisms. The reason for storing fruits and vegetables in a cold store is therefore to extend their life beyond the harvest season. This may be because they can achieve a higher sale price out of season or for food security reasons. However, cold storage is expensive - both in terms of buying the store and the operating costs. So it is essential that this is only considered where the price for the stored crop is high enough to cover these costs. The factors that control the shelf life of fresh crops in cold storage include: The type of food and variety or cultivar. The part of the crop selected (the fastest growing parts have the highest respiration rates and the shortest storage lives). The condition of the food at harvest (e.g. the presence of damage or microbial contamination, and the degree of maturity). The temperature during harvest. The relative humidity of the storage atmosphere, which also influences weight losses due to drying out. The composition of the storage atmosphere (see note below). This Technical Brief gives an outline of the storage requirements of different crops and the construction and operation of cold stores. Climacteric fruits Climacteric fruits Climacteric fruits Climacteric fruits Some fruits (Table 1) undergo climacteric ripening, which is caused by the plant hormone ethylene. This produces a short, rapid rise in the respiration of fruits. A climacteric fruit can be picked at full size or maturity but before it is ripe and then allowed to ripen in the store. This increases its flavour, juiciness, sweetness and other factors. Non-climacteric fruits produce little or no ethylene and retain the qualities that they have at harvest. Vegetables behave in a similar way to non-climacteric fruits. Casein production Practical Action 2 Climacteric Climacteric Climacteric Climacteric Non Non Non Non-Climacteric Climacteric Climacteric Climacteric Temperate Temperate Temperate Temperate Apple Apricot Melon Pear Peach Plum Tomato Watermelon Blueberry Cherry Cucumber Grape Olive Strawberry (sub) (sub) (sub) (sub) trop rop rop ropical ical ical ical Avocado Banana Breadfruit Cherimoya Fig Guava Jackfruit Kiwifruit Mango Nectarine Papaya Passion fruit Persimmon Soursop Sapote Cashew apple Grapefruit Java plum Lemon Lime Litchi Orange Pepper (green, yellow, red) Pineapple Tamarillo Table 1. Table 1. Table 1. Table 1. Climacteric and non-climacteric ripening fruits Adapted from Harris (1988) and Quisqualis (2008) Preparation of crops for cold storage Preparation of crops for cold storage Preparation of crops for cold storage Preparation of crops for cold storage Most crops are likely to contain contaminants, to have parts that are inedible, or to have variable...
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This note was uploaded on 09/07/2009 for the course ME 304 taught by Professor Any during the Fall '08 term at Clemson.
- Fall '08
- Heat Transfer