Refrigerating appliances for storage of fruit and vegetables

The role of technologies of storage of fruit and vegetables consists in reduction of intensity of metabolic processes, mainly breath and a transpiration, during the postharvest period and by that in decrease in extent of reproduction of the pathogenic microorganisms causing deterioration in biological qualities of production. Storage of fruit in a warehouse represents a technological stage at which fruit after cleaning remain fresh in the closed space during the certain period of time.

COOLING METHODS
The main methods of cooling of fruit are:
a) cooling in contact with air;
b) cooling in contact with water;
c) vacuum cooling;
d) cooling with immersion in ice water.