Agriculture
Benefits of Pre Cooling in Fruits and Vegetables (ફળો તથા શાકભાજીમાં પ્રીકુલિંગથી થતા ફાયદા)
Benefits of Pre Cooling in Fruits and Vegetables (ફળો તથા શાકભાજીમાં પ્રીકુલિંગથી થતા ફાયદા)
Benefits of precooling in fruits and vegetables:
Respiratory rate of fruits and vegetables can be slowed down by precooling.
The ripening rate of the fruit is slow so that it can be stored for a long time.
Fruits and vegetables evaporate after harvesting at high temperatures. Pre-cooling can be slowed down by stopping the wilting process.
Prilling of fruits and vegetables can stop the microbial process so that spoilage stops.
Thus the quality, nutrients and appearance of fruits and vegetables can be maintained for a long time through pre-cooling so that they can get affordable prices in the market.
Different ways of precooling:
Immediately after harvesting of fruits and vegetables, sorting, grading and cleaning and pre-cooling. Commonly used procuring information is shown here.
How to pre-fill by room cooling method:
Cold storage room or preheating room is usually used for room cooling method. After harvesting, fruits and vegetables are placed in a plastic carat or in a box (fiber board / plastic) and placed properly in a cold storage room or precooling room. The room is then cooled to the required temperature by cool air. This precooling method usually uses an air conditioning system to cool the air in the room. Fruits and vegetables are cooled to the right temperature and stored in cold storage or sent for sale.
Things to keep in mind during pre-cooling: Fruits and vegetables need to be packed in suitable packing (with holes for air circulation) for quick cooling as well as in their cold storage room or pre-cooling room.
Highlights of the room cooling system:
This precooling method is relatively slower than other precooling methods so precooling takes longer.
Pre-cooling by room cooling system requires an air conditioning system with three times the capacity of normal cold storage.
According to various scientific studies this precooling method can be used for precooling of fruits and vegetables like tomato, amla, banana, mango, carrot, choli, fennel, clover, cucumber, beet, dried onion, chilli, potato, pumpkin, garlic etc.
Method of precooling by hydrocooling method:
Fruits that are to be precooled by vegetable hydraulic method Fruits and vegetables should not be damaged by direct contact with water. For precooling by hydraulic method, fruits and vegetables are placed in plastic or rate perforated packaging material or conveyor belt bed is sprinkled with cold water by appropriate method or dipped in cold water and cooled to suitable temperature. It is then stored in cold storage or sent for sale.
Things to keep in mind during pre-cooling: Hydrolyzing method that fruits and vegetables need to be washed before sale.
Highlights of the hydraulic cooling system:
Precooling takes less time as hydrolling is relatively much faster than other coolant methods.
Since the water used for the hydrocooling method is reused for hydrocooling, it must contain pesticides such as chlorine (100 ppm) or sodium hypochloride (100 ppm).
According to various scientific studies, this precooling method can be used for precooling of fruits and vegetables like mango, pomegranate, papaya, maize, tomato, amla, mango, carrot, cucumber etc.
How to precool using Ford Air Cooling Method:
Place fruits and vegetables in a plastic carat or in a suitable perforated box (fiber board / plastic) to properly arrange them in the forms air cooling room. Cold air is then blown from one side at high pressure. Thus the low pressure of air on the other side from which the air is blown is quickly precooled.
Things to keep in mind during precooling with Ford Air Cooling System:
To pack fruits and vegetables in suitable packs for quick cooling (with holes for air circulation).
In the Ford Air Cooling Room its arrangement must be tailored to the air diffusion.
Highlights of the Ford Air Cooling System:
The force air cooling method is 8 to 10 times faster than the room cooling method.
The cooling rate depends on the speed and temperature of the cold air thrown at high pressure.
Maintain proper temperature of cool air so that fruits and vegetables do not get chilling injury and pre-cooling rate is maintained.
This precooling method is more expensive when faster precooling is desirable.
According to various scientific studies, this preschool method is used for preschool of fruits and vegetables like cauliflower, cabbage, fennel, cucumber, mushroom, tomato, clover, pea, potato, pumpkin, garlic, chilli, papaya, amla, mango, custard apple, carrot, cucumber etc. Can be taken.
Assistance from Government for Prefilling Unit:
To set up a precooling unit with a maximum capacity of 8 tons with a total cost of Rs. 1 lakh units or less, the Government has sanctioned 3% of the total project cost for the general area (maximum 2.5 lakh) and 50% for the schedule and hilly area. (Maximum ૨ 19.50 lakhs) Assistance is given. Further information regarding this assistance can be obtained by applying from the website
To set up a precooling unit with a total cost of 3 lakh units or less by the National Horticulture Board.
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