A. Our Forced Air Pre cooling chambers are designed to extract field heat from fresh fruits and vegetables. Evaporator units of these chambers are designed to suck cold air through the perforated boxes of commodity so as to attain desired temperature within 3-4 hours. High humidity levels are also maintained inside the chambers to retain the freshness of fruits and vegetables and also to avoid weight loss.
B. Rapid Cooling of a commodity after harvest, before or after packaging and before it is stored or moved in transit, prevents deterioration of the more perishable vegetables. The faster field heat is removed after harvest, the longer produce can be maintained in a good marketable condition. Cooling slows natural deterioration, including aging and ripening. Slows growth of decay organisms (and thereby the development of rot) and reduced wilting since water losses occur much more slowly at low temperature then at high temperature.