Vacuum cooling: Ensuring product quality and optimizing storage life.

Vacuum cooling: Ensuring product quality and optimizing storage life. Many vegetables, flowers, herbs and fruit quickly age after harvest. At harvest temperature, respiration and transpiration could be up to 25 times higher than with at optimum storage temperature. Vacuum cooling is a perfect method for this, ensuring optimal product quality, and optimizing storage or vase life. Vacuum cooling is a pre-cooling technique with an average cooling time of only 15-30 minutes. Vacuum cooling reduces: 1)The degree of respiration (and thus the risk of botrytis [in flowers] and black rot [in vegetables]). 2)Transpiration, and thus loss of fluids (maximizing your yield) 3)The production of ethylene and the sensitivity to this. 4)The development of microbes (and thus the percentage of production loss). more