Effect of Cooling Delays on Fruit and Vegetable Quality

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Cooling delays cause reduced product quality for three main reasons: 1) allowing respiration and associated normal metabolism to continue at hight rates, consuming sugars, acids, vitamins, and other constituents, 2) fostering water loss, and 3) increasing decay development. Delays may also allow increased susceptibility to ethylene damage, but ethylene concentrations are usually low near cooling facilities and ethylene does not usually cause as much damage as the other three factors. Delays can also cause undesirable product curvature and growth, but this is a problem with only a few commodities such as asparagus and green onions.

Authors: 
Jim Thompson
Authors: 
Marita Cantwell
Authors: 
Mary Lu Arpaia
Authors: 
Adel Kader
Authors: 
Carlos Crisosto
Authors: 
Joe Smilanick
Publisher: 
Perishables Handling Quarterly
Year: 
2001