Wet air cooling using ice storage

摘要

Vegetables, fruit and flowers are all living organisms that even after harvesting or cutting have an active metabolism. Respiration heat and certain metabolic products such as carbonic acid, are released during the storage of the produce at field temperature, with detrimental consequences to the quality. By quick and uniform cooling after harvesting and maintaining the optimum preserving temperature, the metabolic process is largely inactivated so it can preserve the quality, natural freshness and appearance. It also extends the storage lifetime and reduces the spoilage after storage.