Fluorocarbons and Refrigeration: The cooling chain

Cool chain management is essential for preserving the harvested quality of fresh produce.

Effective cool chain management begins on the farm and ends in the refrigerator at home.

Any effort to reduce the ruptures in the cool chain will have a positive effect on optimizing the shelf life and quality of fresh produce.

Temperature management is one of the most important factors affecting the quality of fresh produce. There is an optimum storage temperature for all products

This implies a number of steps where refrigeration is essential, by which the harvested or picked material will be : Harvested while it’s cool or Cooled in the field.

Transported to the pack house where they are regularly cooled: The longer a fresh vegetable is exposed to heat after it is cut, the more bacteria and excess moisture take their toll on quality. Quickly cooling stops bacteria growth and ensures freshness. Most storage rooms do not have the refrigeration capacity needed for rapid cooling. Therefore precooling must be a separate operation using special equipment.

  • Transported in refrigerated transport
  • Held in a cold store and packed for selling
  • Transported to a chilled depot
  • Transferred to a shop or a supermarket
  • Kept by the consumer at the appropriate Temperature