University of California

Fruit cooling by forced air: Portable unit designed to cool fruit in orchard at harvest reduces usually required 12-hour cooling period to 1 1/2 hours


Rene Guillou
Ralph R. Parks

Authors Affiliations

Rene Guillou is Associate Specialist in Agri. cultural Engineering, University of California Davis; Ralph R. Parks is Extension Agricultural Engineer, University of California, Davis.

Publication Information

Hilgardia 10(9):7-7. DOI:10.3733/ca.v010n09p7. September 1956.

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Refrigeration is necessary to extend the shelf-life of market fruits, and the sooner after harvest the better. Under current practice, it may take 12 to 36 hours for even the field heat to be removed from such table fruits as plums, apricots, peaches and grapes. However, orderly harvest and movement of the fruit to adequate refrigeration facilities will shorten the cooling time. Beyond the initial cooling, the shipper should supply adequate cold storage to insure the fruit being marketed in a fresh-appearing condition.

Guillou R, Parks R. 1956. Fruit cooling by forced air: Portable unit designed to cool fruit in orchard at harvest reduces usually required 12-hour cooling period to 1 1/2 hours. Hilgardia 10(9):7-7. DOI:10.3733/ca.v010n09p7

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