(1) Removal of field heat in the field refers to the difference between the heat content of the product after it is harvested from the field until the product cools to its minimum safe storage temperature. The field heat comes from the temperature of the product at the time of harvest, the field exposure after field harvesting, and the high respiration of the product before the cooling releases more heat. The product temperature after harvesting the garden product has a direct impact on the quality of the product, especially for some extremely fragile products, only a few hours later to cool down, it may cause some quality losses, such as the decline of the sweet corn sugar, Fibrosis of bamboo shoots. So quickly remove field heat to maintain good quality.
(B) Slowing the rate of water loss Park products are rich in water, accounting for about 80% of fresh weight, and many fresh garden products lose their water by as much as 3% of their fresh weight, ie, withering and shrinking. Affect the appearance of the product and its value. The loss of water from garden products is the result of water molecules being lost from the surface of the product to the air in the form of gases. The higher the temperature of the garden product, the water vapor inside the product is continuously lost to the air from the pores, lenticels, epidermis or wounds. On the contrary, the lower the temperature of garden products, the slower the rate of water loss. Therefore, lowering the temperature of the garden product can slow down the rate of water loss.
(C) Reducing the Respiration Rate Although the harvested garden product has been detached from the plant body or soil, it is still a living plant house or tissue. Since the parent plant that supplies energy is lost, it can only consume the nutrient originally stored in the individual body. Generate energy to sustain life. Park products act like humans to respire, that is, to convert stored nutrients such as starch, sugar, or fat into energy, partly to synthesize the energy needed for cell repair, but most of them are released as calories. When the temperature is high, the respiration rate of the garden product increases, the metabolic rate of the stored nutrients increases relatively, and the product is prone to aging, spoilage, and is not resistant to storage. Conversely, at low temperatures, the product's respiratory rate decreases and it can be stored longer. Sweet corn, for example, releases 282 mg of CO2 per kilogram of product per hour at 25°C and only 30 mg at 0°C. The rate of respiration is approximately 10% at 25°C. Therefore, rapidly lowering the temperature of the garden product can slow the respiration rate and prolong the storage life.
(4) Inhibition of pathogenic bacteria The pathogenic bacteria that generally cause corruption of garden products have the optimal temperature for growth and development at the same temperature as the product field harvest temperature, approximately 20 to 30°C. Therefore, if the temperature of the product is not cooled rapidly, the microorganisms will be fast. The land grows and reproduces and the product spoils. Low temperature can quickly kill buds in the bud, inhibit colony growth or slow spore germination and mycelial growth. The rapid reduction of temperature after harvest to the lowest temperature that the product can tolerate is the best way to control microbial spoilage after harvest.
(E) Preventing ethylene from adverse effects Ethylene is a natural plant hormone and all plant tissues have the ability to produce ethylene. Ethylene is produced especially when fruit ripens, physical damage, environmental stress, and tissue aging. In addition to the aging fruits, ethylene can make its taste better, and it can cause leaf fall off, chlorophyll loss, tissue aging and other adverse effects. The most suitable temperature for ethylene production in most garden products is between 16 and 21°C, and it can be stimulated by a specific ethylene concentration. Therefore, after the harvest, the product is rapidly cooled and maintained at a suitable low temperature, which can effectively inhibit the adverse effects of ethylene.
(6) Increased economic benefits As the pre-cooling treatment has removed the field heat of the garden products and reduced the respiration rate, the refrigerating load can be effectively reduced by maintaining the low temperature for subsequent transportation or storage. Since the pre-cooling and cooling are performed before storage, it is unnecessary to consider the location separation of new and old products, which can increase economic efficiency.
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