Discussion
The chief purpose of precooling a harvested perishable is to
Answer: D
Correct answer: Remove field heat quickly
Precooling removes the field heat that produce carries when harvested - often 25 to 30 degrees - as quickly as possible after picking. Respiration roughly doubles for every ten degree rise, so a few hours at field temperature consumes a disproportionate share of the product's storage life.
Rapid cooling therefore slows respiration, water loss, ripening and microbial growth from the outset. It is not a drying, colouring or densifying operation, and delaying it cannot be made up later: storage life lost in the field is not recovered in the cold store.
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