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Pre-cooling: its significance to the market quality of table grapes.

Author(s) : NELSON K. E.

Type of article: Article, IJR article

Summary

After harvest, dessert grapes are very susceptible to loss of water and to rotting. The rate of deterioration of these grapes is directly linked to temperature. Rapid reduction of temperature to 0.5°C reduces loss of water and extent of rotting. The results of not doing so are unattractive brown, shrivelled and fragile stalks, berries shed from the stalk, soft, dull or even shrivelled berries, slack packs which are suspectible to vibration during handling and transport. Neither vacuum cooling nor hydro-cooling is suitable for grapes; only air may be used. Grapes may be cooled by air in the following ways: cooling by parallel air flow in the direction of the long axis of the pack, turbulent air entering the orifices and cooling the grapes from the outside towards the centre of the pack; cooling by forced air, through the packages, the fruit being cooled from the top downwards; cooling by conduction, the pack being in a closed water-vapour-proof envelope, the berries being cooled by heat-transfer by conduction from the centre to the edges of the pack. Example of applications of these methods are given.

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Format PDF

Pages: 207-215

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Details

  • Original title: Pre-cooling: its significance to the market quality of table grapes.
  • Record ID : 30000726
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 1 - n. 4
  • Publication date: 1978/11

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