This publication is available in PDF format only.
Field heat removal from freshly harvested produce is critical for subsequent handling and storage. Heat removal should be done immediately after harvest to maximize storage potential of the produce. The longer heat removal is delayed, the shorter the shelf life. Force air cooling has been design to remove field heat to bring the produce temperature down to the storage temperature.
Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.
Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; M. Ray McKinnie, Interim Administrator, 1890 Extension Program, Virginia State University, Petersburg.
January 28, 2015