RELATIONSHIPS AMONG AIR PRECOOLING TECHNIQUES AND THE QUALITY AND DISEASES OF PEACHES
Studies were carried out on the forced air precooling of peaches for the purposes of reducing the cooling times. These included the effect of cooling delay on fruit ripeness and weight loss as well as the development of Monilinialaxa (Aderh. e Ruhl) Honey and Rhizopus nigricans (Ehr.). The results obtained can be summarized as follows:
- Forced air precooling reduces cooling times as compared with traditional systems. The reduction in time was found to be positively correlated with the air flow over the fruit. The half cooling times required were 31, 37, 60 and 87 minutes for the average air velocities nearest the fruit of 3.5, 1.8, 0.9 and 0.3 m s-1, respectively, as compared with 261 minutes in traditional precooling rooms.
- The weight loss of the forced air precooled fruit was similar to that of the fruit cooled with the traditional technique. The weight losses ranged between 0.45 and 0.78% for forced air cooling and between 0.46 and 0.88% for the other methods.
- As compared with immediate precooling, cooling delays cause i) greater development of M. laxa and of R. nigricans, ii) greater weight loss and softening of the pulp and iii) a higher percentage of overripe fruit.
Tonini, G. and Ramini, F. (1985). RELATIONSHIPS AMONG AIR PRECOOLING TECHNIQUES AND THE QUALITY AND DISEASES OF PEACHES. Acta Hortic. 173, 483-490