Precooling techniques and applications for horticultural products — a review

One of the most important factors affecting the postharvest life and quality of horticultural crops is temperature. Quality loss after harvest occurs as a result of physiological and biological processes, the rates of which are influenced primarily by product temperature. As the maintenance of market quality is of vital importance to the success of the horticultural industry, it is necessary not only to cool the product but to cool it as quickly as possible after harvest. The process of precooling is the removal of field heat which arrest the deteriorative and senescence processes so as to maintain a high level of quality that ensures customer satisfaction. This paper provides a critical review to portray precooling as an intricate part of temperature management and to highlight the importance of its utilisation for extending the shelf life and maintaining the quality of horticultural products with emphasis on cut flowers. Various different precooling methods are depicted with the benefits and ambiguities of each shown. The applicability and cooling efficiency of each are also illustrated. Through this review, it is aimed to promote interest in precooling and encourage its use on a more widespread basis.