Vacuum Cooling Benefits

REFRIGERATION

Cut flowers, Fruits and Vegetables are highly perishable items. Field heat should be removed as soon as possible after harvesting. Product must be kept as fresh as possible throughout the supply chain. Any temperature fluctuation can result in condensation, promoting disease development and reducing post-harvest life. Plant material should be cooled as soon as possible after harvesting to minimize spoilage.

COOLING BY VACUUM COOLING

Vacuum cooling is the most effective pre-cooling method for fresh cut flowers. Fruits and Vegetables compared to traditional ways of cooling. Vacuum cooling speed is fast (generally only 20-30 minutes), high efficiency, uniform cooling, not affected by packaging.

Cooling accomplishes this by reducing:

Respiration rates

Loss of water

Ethylene production

Ethylene sensitivity

Microbial development (deterioration).

TEMPERATURE

The respiration of cut flowers, an integral part of growth and senescence, generates heat as a byproduct. Additionally, as the ambient temperature rises the respiration rate increases. For example, a flower at 30ºC is likely to respire (and therefore age) up to 45 times faster than a flower at 2ºC. The rate of aging can be reduced dramatically by cooling the flowers. Rapid cooling accompanied by a stable cold chain are therefore essential to ensure the quality and satisfactory vase life of the majority of cut flowers currently on the market.