Extension of Shelf-Life by Storage Techniques

Abstract

The chilled storage of horticultural produce has become one of the most significant factors in maintaining the food chain from the grower to the consumer. The days are long past when the problems of production could easily be separated from those of marketing and distribution. To ensure even marketing of the crop, a proportion of it must be stored under suitable conditions. The development of refrigeration has enabled storage problems to be overcome and today a variety of techniques is used to chill produce. These include basic airblast chilling, liquid nitrogen vapour chilling, hydrocooling, vacuum cooling, and modified-atmosphere storage. Their main application is to extend the storage-life of produce while it is being transported by rail, road or air for home-market use or during export transit operations. A particularly important aspect of storage is that of chilling such produce as vined peas, beans and apples prior to processing. It is important to remember that, as a result of storage, the produce may behave differently from the fresh material after processing. Operations such as peeling, blanching and heat processing may accentuate quality defects that would not otherwise be obvious until after the product was heated.