{"product_id":"advances-in-cooling-technologies-to-preserve-horticultural-produce-9781838799854","title":"Advances in cooling technologies to preserve horticultural produce","description":"Fruit and vegetables are living organisms that continue to respire after harvest, deteriorating over time, in a process known as senescence. Although it is impossible to halt senescence, removing the field-heat, and reducing the temperature of the product at the time of harvest, has substantial effects on maintaining product integrity. Cooling is the first ‘cool’ stage of the horticultural cool-chain, and is designed to rapidly and efficiently reduce the product temperature from the field temperature (often 20-30°C, depending on local conditions) to storage temperature (usually between 0-15°C, depending on the specific product. This chapter provides a review of the state of the art of produce cooling with emphasis on the recent developments in this field.","brand":"Dr J. R. Olatunji","offers":[{"title":"Default Title","offer_id":48281307578619,"sku":"9781838799854","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0779\/3917\/9771\/files\/9781838799854.jpg?v=1772487350","url":"https:\/\/indiepubs.com\/products\/advances-in-cooling-technologies-to-preserve-horticultural-produce-9781838799854","provider":"IndiePubs","version":"1.0","type":"link"}