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The term precooling refers to the removal of heat energy from crops, known as field heat, after they are harvested. Precooling is ideally done immediately after harvest, as many crops begin to degrade rapidly after harvest if heat is not removed.  Precooling helps reduce the respiration rate of harvested crops, slows down moisture loss, can inhibit microbial growth, and can slow the ripening process.


James Peth

James Peth

James Peth, MS, MPH, PhD is an Assistant Prof. in Food Science and Human Nutrition at Colorado State University in Fort Collins, Colorado.