Recent Advances in Cooling Techniques for Fresh Fruits and Vegetables

Abstract

Postharvest cooling techniques applied for fresh fruits and vegetables (FFVs) have received considerable research efforts in the recent years. The research efforts have been geared towards reducing respiration rate, weight loss, and water loss during cooling whilst reducing field heat and microbial activity in fresh fruits and vegetables. Some recent advances including the application of disinfectants such as chlorine dioxide (ClO₂), 1-methylcyclopropene (1-MCP) and calcium chloride (CaCl₂) in hydrocooling, modification of air flow pattern and vent design during forced air cooling, and integration of vacuum cooling (VC) with modified atmosphere (MA) system have been applied as effective methods in reducing respiration rate and weight loss, producing enhanced quality of cooled fruits and vegetables. However, information on the recent advances in cooling techniques of fresh fruits and vegetables would be of great benefits to the food engineers and food industries.