EFFECT OF PRE-COOLING PROCESS ON SAFE STORAGE OF PEACH FRUITS STORED UNDER DIFFERENT STORAGE CONDITIONS | ||||
| Journal of Soil Sciences and Agricultural Engineering | ||||
| Article 2, Volume 1, Issue 1, January 2010, Page 15-29 PDF (589.42 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jssae.2010.60417 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. M. El-Kholy1; H.E. Abd- Alla2; M. Sh. Radwan3 | ||||
| 1Agric. Crops Agric. Eng. Res Institute. | ||||
| 2Agric. Eng., Fac. of Agric., Mansoura Univ. | ||||
| 3Ministry of Agriculture, Egypt. | ||||
| Abstract | ||||
| A study was carried out to test and evaluate a portable pre-cooling unit. The effect of pre-cooling process on safe storage of the pre-cooled peach in comparison with the none cooled samples were also determined during storage process under two different storage conditions (cooled and room storage). The laboratory experiments were conducted at three different levels of air temperature (4, 7 and 10oC), three levels of air velocity (3.7, 4.8 and 5.4 m/s), three levels of packages vents percentage (4, 6 and 8%) and two volumes of fruits (medium and large).The results showed rapid drop in peach temperature at the beginning of cooling process and the cooling rate starts to decline as the product temperature approached the final temperature. Also, the temperature of the peach fruits at the end position of the cooling chamber was always higher than that of the middle and front as well. The values of cooling coefficient (C) increased with the increase of air velocity (V), increase of packages vents percentage, decrease of fruit volume and decrease of cooling air temperature. While, the seven-eighth and half cooling times decreased with the increase of air velocity and the packages vents percentage and they were increased with the increase of the medium air cooling temperature and increase of the product volume. The storage experiments showed that, the pre-cooled peach fruits recorded lower loss in water content, lower percentage of defects, and higher fruit firmness in comparison with the none cooled samples stored under the two storage conditions. | ||||
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