Produce Degradation Pathways and Prevention

599
0-8493-1902-1/05/$0.00+$1.50
© 2005 by CRC Press

20

Temperature Effects

on Produce Degradation

Justin R. Morris and Pamela L. Brady

Institute of Food Science and Engineering, University of Arkansas,

Fayetteville, AR

CONTENTS

20.1 The Need for Temperature Management .................................................. 600
20.2 Effects of Temperature .............................................................................. 600
20.2.1 Respiratory Activity and Storage Life........................................ 600
20.2.2 Ripening and Ethylene Production and Utilization ................... 608
20.2.3 Moisture Loss ............................................................................. 608
20.2.4 Decay Organisms ........................................................................ 610
20.2.5 Vitamin Losses............................................................................ 611
20.2.6 Sugar–Starch Balance ................................................................. 611
20.3 Removal of Field Heat .............................................................................. 612
20.3.1 Why Precool?.............................................................................. 612
20.3.2 Precooling Methods .................................................................... 614
20.3.2.1 Cold Air Cooling....................................................... 615
20.3.2.2 Hydrocooling............................................................. 617
20.3.2.3 Package Icing ............................................................ 618
20.3.2.4 Vacuum Cooling........................................................ 618
20.4 Responses to Temperature Extremes......................................................... 618
20.4.1 Chilling Injury ............................................................................ 619
20.4.1.1 Occurrence ................................................................ 619
20.4.1.2 Symptoms.................................................................. 620
20.4.1.3 Responses to Chilling Temperatures ........................ 623
20.4.1.4 Treatments to Alleviate Chilling Injury.................... 629
20.4.2 Freezing Injury............................................................................ 631
20.4.3 High Temperatures...................................................................... 633
20.5 Temperature Effects on Specific Commodities......................................... 635
20.5.1 Potatoes, Sweet Potatoes, and Yams .......................................... 635
20.5.2 Grapes ......................................................................................... 637
20.5.3 Peaches and Nectarines .............................................................. 639
20.5.4 Apples ......................................................................................... 639
20.5.5 Bananas ....................................................................................... 640
20.5.6 Citrus Fruits ................................................................................ 641