Cooling and Storage Methods for Beets After Harvest

Beets are a highly versatile and useful vegetable that have been eaten and enjoyed by human beings since the beginning of recorded history. Many different cultivars exist such as the beetroot, which is eaten as a root vegetable; the sugar beet, which is used in the production of sugar; and the chard or spinach beet, which is grown for tasty, nutritious greens. For beets to maintain their taste, quality, and value it is important that they be properly cooled after harvest. In this article we’ll take a look at some key beet-related facts as well as cooling and storage considerations and effective methods.

General Facts About Beets

Beets belong to the species Beta vulgaris, with all the various cultivars of beets existing as subspecies or varieties. Domesticated beets are descended from a wild ancestor, the sea beet, which originated in the Mediterranean, Atlantic coast, and Indian regions. Beets have been an important part of traditional diets and medicine in their native regions for thousands of years, with writers including Aristotle and Hippocrates mentioning beets in their texts.

Chard, also known as spinach beet, Swiss chard, seakale beet, mangold, as well as by many other names, is grown for its highly nutritious leafy greens and is considered one of the most healthful vegetables. Beetroots are served hot and buttered as a delicacy, pickled and served cold as a condiment, or shredded and eaten in salads. Their juice is also enjoyed in beverages or used as food coloring. Meanwhile sugar beets fill an extremely important economical role by supplying about 20% of the world’s sugar supply, typically in colder, temperate regions where the world’s other major sugar-producing crop, sugarcane, cannot grow.

General Information about Cooling and Storing Beets

The correct cooling and storage method for beets depends somewhat on the beet cultivar as well as its intended use. Beets are typically harvested in bunches, with their green tops left on, or alternatively they are topped, with the greens removed and only the beetroot remaining. Bunched beets are usually harvested earlier while the greens are fresher and in better condition, by contrast topped beets are often harvested later in their life cycle since it is the root alone that is important. What follows are some key cooling and storage considerations.

Precooling – Bunched beets should be precooled within at least 4 to 6 hours of harvesting to retard the respiration and decay rates of the beets. Since much of this respiration takes place through the leaves, beets that have been topped do not need as rapid precooling as those with the tops still intact. However, even the topped root should still be precooled within at least 24 hours of harvest.

Temperature – Bunched beets should be stored at a temperature of about 32°F. However, topped beets should be stored at slightly higher temperatures, about 33°F to 36°F. That is because at lower temperatures the topped roots may be subject to developing rot and black spots.

Relative Humidity – Both bunched and topped beets require a high relative humidity. Relative humidity should be about 98%-100% in order to prevent the vegetables from losing moisture and thus shriveling.

Shelf Life – Bunched beets have a shelf life of about 10 days to 14 days. Meanwhile, topped beets have a much longer shelf life since the root is less susceptible to rapid decay than the leaves. Topped beats have a shelf life of about 4 months to 6 months, but under optimal conditions may even last as long as 8 months to 10 months. Beetroots may also be processed and canned, dramatically extending their shelf life.

Methods of Cooling Beets

Forced-Air Cooling – Forced-air cooling, which involves using fans to draw cooled air around the beets for more rapid, thorough cooling is a very popular means of cooling bunched beets. However, it is not as often employed for topped beets since there is a risk of moisture loss and the topped beets also do not require as low storage temperatures.

Hydrocooling – Hydrocooling involves rapidly submerging the beets in near freezing water. This is a very effective way of quickly lowering the beets’ temperature and is commonly used as a precooling method for both bunched and topped beets.

Packing Ice – Packing ice involves surrounding the beets by ice and is a very effective way of directly lowering their temperature. This method may be employed for either bunched or topped beets.

SEMCO/SEMCOLD LLC is an industry leader in industrial cooling and storage equipment and systems. We have the resources, expertise, and experience necessary to design and supply cooling equipment ideal for use with beets. We will also work closely with each of clients to ensure that their particular capacity and other demands are met.

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Cooling and Storing Avocados Post Harvest

Avocados are a delicious, versatile food enjoyed all over the world for their distinct taste and nutritional value. In the US they are often grown in Texas, California, and Florida and then transported to markets throughout the country. As with most fruits and vegetables care and handling during and after harvest go a long way toward ensuring that the avocado is in peak condition when it reaches consumers’ plates. What follows are some general facts about avocados, factors that affect their cooling and storage, and effective methods of cooling and storage.

General Facts About Avocados

It is a surprise to some people to learn that, botanically speaking, the avocado is a fruit, not a vegetable. In fact it is actually a type of large, single-seed berry. Avocados are grown on trees in tropical and subtropical climates throughout the world, particularly in Central and South America and the Mediterranean. They are believed to have originally developed in Mexico in the state of Puebla. From there they spread around the world and embedded themselves in the cuisine of numerous nations and cultures. They are sometimes eaten as a savory food in sauces, salads, with meat and sandwiches, or as side dishes. However, they are also popular ingredients in desserts, ice cream, milkshakes, and sweet snacks.

Avocados are a very nutritious, calorie-rich food. They have a much larger percentage of fats than most produce, making them an important dietary staple in many countries. Most of their fat content comes from monounsaturated fats, which have been shown to improve heart health by lowering triglyceride levels and LDL (bad) cholesterol, while simultaneously raising HDL (good) cholesterol levels. Avocados also contain more potassium by weight than even bananas and they are a good source of fiber. They are also rich in B vitamins, folate, and Vitamin E.

General Information About Cooling and Storing Avocados

Avocados share an unusual trait with bananas, in that unlike most fruits and vegetables they will not ripen while they are still on the tree. Instead they must ripen after they have been harvested. However, this does not mean that avocados can be picked at any time during their life cycle. They should be harvested when they reach optimum maturity level. Harvesting either too soon or too late will decrease both the quality and taste of the fruit as well as its shelf life. Factors that affect cooling and storage include the following:

Temperature – Avocados are particularly susceptible to chill damage and should not be over-cooled. Ideal temperatures will vary depending on the cultivar. The most popular cultivar, the Hass avocado which represents about 80% of all cultivated avocados in the world, does best with a storage temperature of about 41º-53ºF.

Humidity – Avocados contain a large proportion of moisture or “oil” and thus care should be taken to prevent them from drying out and shriveling. Fortunately their skins are well adapted to minimize moisture loss. For the Hass avocado storage humidity should be about 85-90%.

Shelf Life – The shelf life of avocados will vary significantly based on cooling and storage conditions as well as the maturity level of the avocado at the time of harvest. Typically they will last about 2-4 weeks. However, under optimal conditions the may last up to 8 weeks.

Ethylene – Like many fruits and vegetables avocados release ethylene gas as they ripen. The gas in turn further hastens ripening. This sensitivity to ethylene can be both a pro and a con for avocados. On the one hand storing them with ethylene-producing produce may unintentionally shorten their shelf life and should thus be avoided. However, because avocados are generally preferred fully ripe, or almost fully ripe, at market they are often intentionally exposed to ethylene once they reach their destination to make them more attractive to buyers.

Methods of Cooling Avocados

Hydrocooling – Hydrocooling involves rapidly submerging the avocados in near freezing water to quickly and effectively lower their temperature.

Forced-Air Cooling – Forced-air cooling is the process of placing the avocados in a refrigerated room, such as a cooler, and then pulling air through them as a means of forcing circulation. This cools the avocados much more quickly than room cooling alone.

Controlled Atmosphere Storage – Controlled atmosphere storage involves closely controlling the temperature, humidity level, oxygen level, and the level of many other key gases as a way of creating an optimal condition for the avocados. This is a very effective method and helps maximize the avocados’ shelf life and quality. However, it is also an intensive process that it only suited to large quantities of avocados.

SEMCO/SEMCOLD LLC Is an Industry-Leader in Cooling Equipment

SEMCO/SEMCOLD LLC is an industry-leader in cooling equipment and cooling systems ideal for use with avocados and other produce. We pride ourselves on excellence in customer service and in being able to customize each system to best fit the unique needs of each of our clients. Please contact us for more information about cooling systems for avocados.

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Correctly Cooling and Storing Pumpkins After Harvest

It’s fall and that means one of America’s most popular crops, the pumpkin, is in season. Pumpkins are extremely popular as carved jack-o’-lanterns for Halloween, as festive decorations all fall long, and of course as tasty holiday treats such as pumpkin pie. As with most food crops proper storage and handling of pumpkins after harvest is essential to maintain good quality, nutrition, and appearance. Let’s take a look at some interesting facts about pumpkins as well as key cooling and storage considerations and methods.

General Facts About Pumpkins

Pumpkins are a particular cultivar of the squash family. They are native to North America but are now grown worldwide for their taste, decorative use, and recreational potential. Pumpkin carving contests are popular around Halloween and “pumpkin chunking” is also becoming a yearly tradition throughout the country. In the US the term “pumpkin” refers specifically to the large, orange winter cultivar of squash that has come to be associated with Halloween. However, in other parts of the English speaking world “pumpkin” may be used interchangeably with “squash” or “winter squash.”

Pumpkins seeds are a popular, nutritious treat that is often consumed similarly to sunflower seeds. The pumpkins themselves often end up in pie and other sweet desserts. However, some cultures also eat pumpkin as a savory vegetable, though technically the crop is classified as a fruit. Pumpkin seed oil is also used as a salad dressing or for cooking. Finally, pumpkin may be used as an animal feed stock.

General Information About Cooling and Storing Pumpkins

The good news is that pumpkins are a relatively hardy crop and their thick rinds protect them from many types of damage. However, there are still a number of important considerations to bear in mind when it comes to harvesting, transporting, and storing pumpkins. Failure to follow good practices can result in premature fruit decay, loss of quality and value, and deterioration of appearance. Consider the following:

Harvesting – Pumpkins should be harvested once they reach a uniform orange or deep yellow color. By this point their skins should also have thickened and hardened and they should not be able to be punctured with the thumbnail.

Pre-cooling – Pumpkins should be moved out of direct sunlight after they have been harvested. Subjecting the pumpkin to a cold water drip for about 4-6 hours will also help maintain the quality of the fruit.

Curing – Pumpkins should be cured at a heat of about 80-85°F for about 10 days. During this time relative humidity levels should remain about 80-80%. Curing will help ripen any immature fruit, repair some superficial damage, and thicken and harden the rinds.

Temperature – Once curing is complete the pumpkins should be stored at a temperature of about 50-55°F. Pumpkins are sensitive to chill damage and should not be subjected to prolonged cooler temperatures.

Relative Humidity – After curing and during regular storage pumpkins should be kept at a relative humidity of about 50-70%. Lower relative humidity could result in the fruit shriveling and drying out. Higher relative humidity will promote fungal growth and decay.

Ethylene – Like many fruits, pumpkin are sensitive to ethylene gas exposure which will hasten ripening and decay. For this reason pumpkins should not be stored with other ethylene-producing fruits like apples. Likewise, over-ripe pumpkins should be removed from the rest of the pumpkins to prevent the same problem.

Storage – Pumpkins should be stored with plenty of space for air flow between them. They should not be stored so close that they are touching.

Shelf Life – Under optimal conditions pumpkins can last a lengthy 2-3 months after harvest. Pumpkins are sometimes canned or used in purees which of course dramatically increases consumable shelf life.

Methods of Cooling Pumpkins

Pumpkins should be cooled using the room cooling method in which they are placed in a chilled room with the temperature and humidity levels correctly set. Pumpkins should remain dry and well ventilated to discourage moisture buildup, which promotes fungal growth. If they are allowed to be wet, such as during pre-cooling, then they should be thoroughly dried before curing or prolonged storage. SEMCO/SEMCOLD LLC manufactures and supplies dependable, fully customizable cooling and storage systems. These systems are ideal for pumpkins, squash, and other produce.

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Cooling Considerations for Spinach Post-Harvest

Spinach is practically the embodiment of healthy eating in the US. It can be found in abundance in salads, soups, and other dishes, particularly “Florentine” recipes. Spinach’s reputation for health and nutrition isn’t all hype either; it contains bountiful amounts of vitamins A, C, and K, as well as iron, magnesium, folate, and manganese. However, for spinach to both taste its best and pack the most nutritional punch it is imperative that the spinach be as fresh as possible. Proper cooling and storage techniques are a must for spinach.

General Facts About Spinach

For most of its taxonomic existence spinach was classified as a member of the Chenopodiaceae family. However, in 2003 that family was merged with the Amaranthaceae family, with the amaranths retaining the family name. Historically spinach is believed to have first developed in Persia and from there spread into India and eventually China, where it was first recorded in written history in about the seventh century AD. Eventually spinach became popular throughout the Mediterranean region and eventually spread across Europe. Catherine de’ Medici, queen of France in 1533, was so fond of spinach that she decreed that it be served at every meal. Because Catherine originally came from Florence, dishes made with spinach became known as “Florentine,” a term still popular today.

Over the centuries spinach has been cultivated to enhance a number of desirable traits. Modern spinach grows more rapidly but takes longer to seed. It is also larger and has a less bitter taste. The three main types of spinach include the Savoy, Semi-Savoy, and Flat. Each type has many different varieties and cultivars.

Spinach has long been famed for its high iron content, and indeed it does have 21% of the daily recommended value. However, an error by a German scientist in 1870 incorrectly reported that spinach has ten times the amount of iron that it actually contains. The error occurred as the result of a misplaced decimal point. This in turn led to a misconception about the true iron content of spinach.

General Information About Cooling and Storing Spinach

Regardless of the nutrient being studied, it has been well documented that spinach loses much of its nutritional value as it ages. This makes it even more important for it to be kept as fresh as possible and to be properly cooled and stored. Improperly handled spinach may also harbor dangerous bacteria. The following cooling and storage considerations should be kept in mind:

Temperature – Spinach should be stored at about 32°F to slow down the decay process. Warmer temperatures are insufficient while colder temperatures run the risk of accidental freeze damage. Spinach may intentionally and successfully be frozen for longer-term use.

Relative Humidity – Spinach requires a high relative humidity of about 95% to 100% to prevent it from drying out.

Storage & Handling – Spinach is very delicate and can easily be damaged by careless handling. When left loose care should be taken to ensure that it is adequately ventilated during cooling. For added protection and cooling efficiency it is often stored in perforated plastic bags.

Shelf Life – Fresh spinach has a shelf life of about 10-14 days. Frozen spinach may last up to eight months. Canned spinach can last even longer with shelf life determined by various conditions.

Methods of Cooling Spinach

Hydrocooling – Spinach is often pre-cooled using hydrocooling, which involves rapidly submerging the leaves in near-freezing water. This is a very effective means of quickly removing field heat so that additional cooling and storage methods can then be performed. Hydrocooling requires too large a cooling load at lower temperatures to be viable as a total cooling method.

Forced-Air Cooling – After precooling, spinach may attain long-term storage temperatures through the use of forced-air cooling. Forced-air cooling involves placing the produce in a chilled room such as a cooler, and then pulling cold air past the leaves, thereby forcing airflow. This is a much quicker cooling method than room cooling alone; however, it is important to make sure that humidity levels remain high enough to prevent the leaves from drying out.

Vacuum Cooling – Spinach may also be cooled using vacuum cooling. This involves placing wet spinach in a vacuum chamber and gradually lowering the pressure. When the pressure drops sufficiently the liquid moisture will shift into vapor form, using up heat in the processes and thereby lowering the temperature of the spinach.

Effective Spinach Cooling Systems from SEMCO/SEMCOLD LLC

SEMCO/SEMCOLD LLC is an industry leader in the manufacturing and installation of cooling and freezing systems. Our cooling systems are ideal for use with produce such as spinach and can easily be customized to fit the capacity demands and other unique concerns of each of our clients. We want to ensure that our clients get the most value from their spinach crop and that end consumers get the freshest, highest quality product possible.

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The Advantages of Using Ice to Cool Fish

Ice is indisputably the champion when it comes to cooling methods for fish and seafood. Fish may be placed in a refrigerated, insulated container, a non-refrigerated, insulated container, or a non-refrigerated, non-insulated container. However, while refrigeration and insulation may be somewhat optional depending on the circumstances, ice seldom is. The vast majority of all seafood and fish cooling relies on ice in some way. That is because there are a number of very important advantages of using ice to cool fish.

The Importance of Cooling Fish

Before we discuss the particular advantages of ice itself as a cooling medium, it is important to understand why fish and seafood need to be cooled in the first place. Like most food products fish and seafood are subject to spoilage; however, unlike others the spoilage process begins immediately, as soon as the fish dies, and if left unchecked will progress at a very rapid rate. Cooling the fish to about 32°F is essential to slow down the growth of microorganisms and the overall spoilage rate. Spoilage can never be reversed or undone once it has it has happened, but it can be slowed with immediate, effective cooling.

Another important benefit of cooling is that it can help prevent or slow the development of rigor mortis in the fish. Rigor mortis occurs as a result of enzymatic reactions at the cellular level which causes the muscle tissue to stiffen. Cold temperatures help to retard the rigor mortis process, allowing the fish to remain pliable and marketable for longer.

The Advantages of Using Ice to Cool Fish

However, the positive effects of slowed spoilage and the retardation of rigor mortis are achievable at cold temperatures in general, regardless of method. So what is it that makes ice the unchallenged king of fish and seafood cooling? Consider the following advantages of using ice to cool fish:

Cooling Efficiency – Ice has a good cooling capacity and is an efficient way to cool seafood. When cooling occurs in a well-insulated or refrigerated container only a relatively small amount of ice is needed to successfully cool the seafood to freezing. However, extra ice should be added to compensate for melting ice.

Temperature Regulation – One drawback of coolers and freezers is that cooling is usually not completely uniform; there may be warmer or colder spots. This can result in inconsistent fish quality. By contrast ice is an effective way to regulate temperature and ensure consistency as long as the ice itself is distributed uniformly around the fish.

Moisture Retention – As ice melts it changes from a solid into a liquid, releasing cold water. This water in turn helps keep the fish moist by preventing surface dehydration. This moisture retention in turn also helps prevent the fish from suffering weight loss and loss of quality.

Safety – When it comes from clean, pure sources ice is extremely safe. This means that it won’t introduce any bacteria or additives to the fish. The ice itself should be handled like food to avoid cross contamination.

Convenience – Ice is a convenient cooling method. It can easily be stored, moved, and used as needed. It also comes in a wide variety of different sizes and types allowing it to best fit the needs and preferences of the fishing crew.

Availability – Ice is a very widely available resource. In addition to usual freshwater sources, ice can even be made out of processed, clean seawater.

Economical – Though the price of ice will of course vary by different factors such as ice source, ice type, and overall demand, ice is nevertheless a relatively economical way to cool fish and seafood. Ice can be made even more economical when it is efficiently stored and used without excess waste.

SEMCO/SEMCOLD LLC offers a comprehensive selection of ice-related services and equipment ideal for use in the fishing industry. We understand how crucial freshness and quality are to the seafood and fish industry and we are committed to providing high quality, dependable ice solutions. Please contact us for more information about our ice and ice systems.

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Cooling and Storing Lettuce Post-Harvest

Lettuce is one of the world’s most popular leafy green vegetables. It is often consumed on hamburgers and sandwiches or in wraps or soup. Additionally it may be an ingredient in various recipes and dishes. Regardless of its use, quality and freshness is crucially important and in order to achieve maximum freshness the lettuce must be carefully cooled after harvest and handled and stored properly. What follows is a discussion of several pieces of key information about lettuce as well as factors that affect cooling and storage and proper cooling and storage methods.

General Facts About Lettuce

Despite the dramatic difference in appearance as far as what someone is likely to visualize, lettuce is actually a member of the sunflower family. It is harvested before it has a chance to flower, however it does flower it will produce a small yellow blossom on a stalk about 3 feet high. At this point the lettuce is no longer edible. Additionally though it is today one of the most popular agricultural plants it began as a weed that was cultivated and selectively breed to produce better taste and larger leaves.

There are several different cultivars of lettuce in existence. The most popular three are the looseleaf lettuce, the iceberg or crisphead lettuce, and the Romaine or cos lettuce. In addition to its popular use as a leafy green, lettuce has historically also be grown for its seeds and oil. In 2010 alone about 23,620,000 metric tons of lettuce was grown, over half of which came from China. Nutritionally it is a good source of potassium and vitamin A.

General Information About Cooling and Storing Lettuce

Proper cooling, storage, and handling of lettuce will depend on the particular cultivar. For example Romaine lettuce that has been cut or broken will discolor more rapidly than iceberg lettuce. Likewise even among the same cultivars, the density of the heads can also affect cooling, storage, and shelf life. However, despite all this there are some major similarities between cultivars and heads and some general factors to bear in mind when cooling and storing lettuce.

Temperature – Temperature has an extremely significant impact on product quality and shelf life. It is estimated that by reducing temperatures from 50°F to 41°F a doubling of shelf life occurs. Lowering temperatures from 41°F to 36°F will result in another double of shelf life. However, optimal temperature is about 32°F. Temperatures lower than this risk chill damage.

Relative Humidity – Lettuce has a high water content and thus it is important to maintain a high relative humidity in order to prevent the leaves from drying out and losing mass and quality. A relative humidity of about 98% to 100% is generally optimal.

Ethylene Sensitivity – Lettuce itself releases very low levels of ethylene and is unlikely to significantly affect other ethylene-sensitive produce. However, lettuce itself is very sensitive to ethylene and will rapidly brown and decay in the presence of high levels of ethylene. For this reason lettuce should be kept isolated from higher ethylene producing produce.

Shelf Life – Under optimal conditions it has a shelf life of about 2-3 weeks.

Methods of Cooling Lettuce

Vacuum Cooling – The most common method of cooling associated with lettuce is vacuum cooling. This method involves using a vacuum seal around the lettuce and using pressure to vaporize the water present. The water vaporization in turn results in a very fast cooling. However, research indicates that vacuum cooling of lettuce is most effective when the vacuum film used is vented.

Forced-Air Cooling – Forced-air cooling involves placing the lettuce in a cooled room such as a cooler and pulling air through the lettuce. This forced air movement results in much faster and more thorough cooling than room cooling alone, which is not optimal for cooling lettuce.

Hydrocooling – Hydrocooling involves submerging the lettuce in rapidly moving, near freezing water. This results in a very fast lowering of temperature, especially at higher initial temperature levels. However, it is not ideal for lowering lettuce temperatures from mid or low level ranges to optimal temperature because the cooling load is much higher at lower temperatures.

At SEMCO/SEMCOLD LLC we are committed to helping our clients get the most value and quality from their lettuce. We provide high-quality, fully customizable cooling systems which can be optimized to fit the particular needs of the customer. These systems are ideal for lettuce and other produce.

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Post-Harvest Cooling and Storage Facts for Oranges

Oranges are the most cultivated fruit in the world. In 2010 alone there were an estimated 68.3 million metric tons of oranges grown. They are extremely popular when eaten fresh, are common ingredients in juices, desserts, preserves, and other dishes, and are even valued for their rind. The taste and quality of oranges will naturally depend on how they are cooled and stored after harvest. What follows is a look at some key orange-related facts, considerations when cooling and storing oranges, and the best cooling and storing methods to use for optimal results.

General Facts About Oranges

When people refer to oranges they are typically referring to the fruit with the scientific name Citrus sinensis, which is also known as the sweet orange. Citrus aurantium is a closely related variant known as the bitter orange. In fact all subspecies of the Citrus genus – including lemons, limes, and grapefruit as well as oranges – are interfertile, meaning they can be crossed with each other, and thus there are a huge array of different cultivars. The orange is believed to have originated as a hybrid of the pomelo and mandarin.

Oranges have been actively grown and cultivated since ancient times and are found in tropical and subtropical regions throughout the world. Oranges grow on evergreen trees with an average height measuring about 30ft-33ft depending on the cultivar with variations. The size of the fruit varies by cultivar and is typically spherical or oblong in shape.

General Information About Cooling and Storing Oranges

Unlike some other fruits and vegetables, oranges do not continue to ripen after they have been harvested. That makes it important for only mature fruit to be picked. Additionally care should be taken to avoid damaging the peel when picking the fruit because oranges with damaged peel will degrade and lose quality much more quickly than intact oranges. What follows is a description of some key cooling and storage facts.

Temperature – Oranges should be stored at about 38°F to 48°F. Warmer temperatures will result in more rapid loss of quality while prolonged exposure to temperatures below 38°F may result in freeze damage. The optimum temperature within that range of 38°F to 48°F will vary slightly depending on the initial condition of the oranges as well as their particular cultivar.

Respiration and Degradation – Like most fruits and vegetables, oranges will continue to respire and thus gradually degrade after they have been harvested. Since respiration and degradation rates are faster at higher temperatures it is advisable to pre-cool oranges while they are still in the field if a more thorough cooling will be delayed.

Relative Humidity – Oranges thrive at a relative humidity of about 90% – 95%. Lower relative humidity may result in moisture loss while higher relative humidity may elevate the risk of certain fungal attacks.

Storage – Oranges should be stored in well-ventilated cartons to allow for good airflow and thus also thorough, uniform cooling. It is important to avoid over-filling containers as this could not only interfere with airflow but also result in physical damage to the fruit.

Shelf Life – Under ideal cooling and storage conditions oranges have a shelf life of up to 2-3 months.

Ethylene – Ethylene is a gas and is a respiration byproduct that hastens ripening and decay. Oranges themselves have a low ethylene production; however, they have a moderate sensitivity to it. Since oranges do not ripen per se, or otherwise increase in quality, after harvest the only effect of ethylene on them is decay. For this reason it is advisable to keep oranges separated from other fruits and vegetables that produce higher concentrations of ethylene and which might thus hasten quality loss in the oranges.

Methods of Cooling Oranges

Room Cooling – Room cooling involves placing the oranges in a refrigerated room and allowing them to gradually acclimate to ambient temperatures. For this method to be effective it is important that the oranges be packed in cartons with good airflow.

Forced-Air Cooling – Room cooling may not be ideal in some circumstances because cooling is more gradual and takes a long time. Instead the oranges may be subjected to forced-air cooling as an alternate method. This involves placing the oranges in a cooler as with room cooling but also arranging them around a fan that will pull cold air through the oranges, thereby greatly increasing the speed and efficacy of cooling.

Hydrocooling – Hydrocooling involves rapidly submerging the oranges in near freezing water as a way to very quickly lower their temperature. This is a very effective way of removing field heat and preparing the oranges for more long-term cooling such as room cooling or forced-air cooling. It is not economical to fully chill oranges using hydrocooling because the cooling load is high after the initial field temperatures have been removed.

SEMCO/SEMCOLD LLC is an industry-leader in providing high quality, cost effective cooling and storage solutions for oranges and other produce. Our systems are fully customizable and can be altered as needed to best fit the capacity demands and other needs of our customers’. Let us help you keep your oranges looking and tasting their best.

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Methods for Cooling and Properly Storing Lemons After Harvest

Lemons are beloved the world over for their characteristic sour kick as well as their versatility in juices and beverages, cooking, and baking. The old adage may suggest that one make lemonade when given lemons, but there are certainly countless other options available as well. For lemons to truly pack the most flavorful, nutritious punch it is important that they be properly cooled after harvest and then stored at suitable temperatures until use. Let’s take a look at some key information about lemons and their proper cooling and storage.

General Facts About Lemons

Lemons grow on small evergreen trees that were originally native to southeast Asia. Scientists believe that the lemon may first have developed as a hybrid of the sour orange and the citron. The lemon first entered Europe around the first century AD and by the 1100s they had spread throughout the Arab and Mediterranean regions. Christopher Columbus eventually introduced the lemon to the Americas when he brought lemon seeds to Hispaniola during one of his voyages. By the 1700s lemons were prized by the seafarers for their ability to fight scurvy. Lemons haven’t declined in popularity since and today they can be found all over the world with various year-round cultivars available.

Nutritionally lemons are most well-known for their high concentration of vitamin C. However they also contain other vitamins and minerals and are occasional additives in some traditional medicines, particularly in India. Due to their high acidity their juice is sometimes used as an antibacterial agent. Additionally lemons are extremely popular for their scent and are frequently used in aromatherapy and in cleaning products. Lemons even possess a curious scientific phenomenon: when they are attached to electrodes they can be converted into low-power batteries.

General Information About Cooling and Storing Lemons

There are a number of factors which affect the freshness, quality, and shelf life of lemons. One basic factor is the color of the lemon at harvest. Lemons that are harvested while still green have a longer shelf life but a lower juice content. Conversely lemons that are harvested after they have begun to turn yellow have a higher juice content but a shorter shelf life. However, even disregarding maturity at harvest there are a number of important cooling and storage factors which affect lemons.

Temperature – Lemons should be kept at a temperature of about 50°F to 54°F. Lemons will freeze at 29°F and suffer freeze damage. Meanwhile temperatures that are too warm may hasten degradation and loss of quality.

Relative Humidity – Lemons do best with a relative humidity of about 90% to 95%. If the relative humidity is too low lemons may suffer moisture loss which will result in shriveling and drying out. If the relative humidity is too high lemons may be more vulnerable to problems such as mold.

Handling – To avoid damage lemons should be handled carefully and should not be over-packed. Additionally it is important to begin cooling lemons within a few hours of harvest to slow down respiration and degradation.

Shelf Life – Lemons have a relatively long shelf life when handled correctly. Depending on the maturity of the lemon at harvest it may last up to 6 months in storage. Lemons that are more mature at the time of harvest often have a shelf life of about 4 months.

Methods of Cooling Lemons

Compared to other fruits and vegetables lemons are relatively easy to cool and store. The two most common and suitable methods are:

Room Cooling – Room cooling involves placing the lemons in a refrigerated room such as a cooler and allowing them to naturally acclimate to ambient temperatures. For room cooling to be successful lemons should be placed in the cooler with proper ventilation and space between them.

Forced-Air Cooling – Forced-air cooling is a popular alternative to room cooling because it more rapidly lowers the temperature of the lemons, thereby resulting in faster, more thorough cooling and in some cases extending the shelf life and enhancing the quality of the lemons. Forced-air cooling is accomplished by placing the lemons in a cooler around a fan and then turning the fan on such that it pulls – not pushes – air through the lemons, thereby cooling them much more quickly thanks to the forced circulation.

SEMCO/SEMCOLD LLC is an experienced provider of cooling and storage equipment for the produce industry. We have the systems and equipment necessary to provide outstanding, dependable cooling of lemons and other produce. We can also customize our systems to best fit the scale and demand requirements of the particular customer. Please contact us for more information.

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Effective Methods for Cooling Artichokes After Harvest

Once considered exotic by many Americans, artichokes are becoming a much more common mainstay thanks to their exquisite flavor and versatile culinary uses. Artichokes are frequent ingredients in a variety of dips, tasty components in many salads, popular side dishes, and sometimes even main courses. As with most other types of vegetables and produce the taste, quality, and nutritional value of artichokes is strongly influenced by cooling and storage.

General Facts About Artichokes

The artichoke is a species of thistle that has been cultivated for hundreds of years into the edible vegetable we know today. The domesticated plant is called the globe artichoke, while the wild variety is commonly called a cardoon. Artichokes are native of the Mediterranean region and as such have been cultivated and enjoyed by several prominent ancient societies including the ancient Egyptians, Greeks, and Romans. The Greeks referred to them as “kaktos” while the Romans called them “carduus,” from which their wild name, cardoon, derived.

The artichoke came to the United States in the 19th century when the French introduced it to to Louisiana. Around the same time the Spanish also introduced it to California. Nowadays most of the US supply of artichokes comes from California, which has a suitable climate for crop growth. However, new cultivars such as the “Imperial Star” and the “Northern Star” have
allowed the artichoke to grow further north and in more regions.

Today the artichoke is highly regarded both for its flavor and culinary uses as well as its nutritional value. It has one of the highest antioxidant contents of all vegetables and is known to help improve cholesterol and aid in digestion. Artichokes flowers can also be used to make herbal tea and artichokes are even one of the primary ingredients in an Italian liqueur known as Cynar.

General Information About Cooling and Storing Artichokes

Artichokes are harvested primarily in spring with another peak harvest taking place in autumn. The artichoke plant grows to a height of about 4.5 to 6.5 feet and is cut such that the bulb of the plant and several inches of stem are taken. From there there are several key factors that affect cooling and storage.

Temperature – Artichokes should be pre-cooled to a temperature of at least 41°F or lower within 24 hours of harvest for maximum quality retention. They should then be cooled to a temperature of about 32°F or freezing. Though they are not overly sensitive to freeze damage, temperatures below 30°F should be avoided as there could be some damage or loss of quality.

Respiration and Degradation – Like many fruits and vegetables, artichokes respire and degrade at a faster right at higher temperature levels. Artichokes respire and release heat at about 8 times the rate at 68°F than they do at 32°F. Thus proper cooling and storage will significantly increase shelf life.

Relative Humidity – Artichokes do best at a relative humidity of about 95%. Lower humidity levels will result in moisture loss and a reduction of quality.

Storage and Shelf Life – Under ideal conditions artichokes will remain fresh and viable for about two to three weeks.

Methods of Cooling Artichokes

Because the temperature at which artichokes are initially cooled and stored is so important, and because their temperature should be lowered quickly for maximum quality preservation, basic room cooling is not ideal. That is because room cooling alone does not cool the artichokes quickly enough and depending on conditions may not ever be sufficient to lower their temperatures to proper levels. Instead the following cooling methods are recommended:

Forced-Air Cooling – Forced-air cooling involves placing the artichokes in a refrigerated room or cooler; however, with the addition of specially designed fans that pull cool air through the artichokes. This dramatically shortens the amount of time it takes to cool them.

Hydrocooling – Hydrocooling involves rapidly lowering the artichokes’ temperature by submerging them in near-freezing water.

Packing Ice – Artichokes can also benefit from the cooling effects of being placed in direct contact with packing ice.

SEMCO/SEMCOLD LLC provides high quality, industrial cooling and storage solutions for maintaining artichoke quality. Our systems can be customized to fit the commercial needs of our customers and to preserve the taste and quality of artichokes. Our goal is to help our customers bring only the best quality, healthiest, and most delicious artichokes to the end consumer.

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Effective Post-Harvest Cooling and Storage of Peppers

It’s no secret that Americans love sampling exotic dishes from other cultures and then making them a dietary staple here at home. As a result peppers, a common ingredient in a variety of Asian and Latin dishes, are finding their way onto more and more American plates. Considering their delicious, zesty, flavorful taste they are a welcome addition. However, for peppers to pack the most nutritional punch, and for them to taste their best, they need to be properly cooled, stored, and handled.

General Facts About Peppers

There are many varieties of peppers, each with its own unique flavor profile. Some common, popular ones include bell peppers, banana peppers, jalapenos, cayenne, pimiento, and chili peppers. Though each of these peppers has its own distinct properties and culinary uses, there is much overlap with regard to proper harvesting, handling, cooling, and storage methods.

General Information About Cooling and Storing Peppers

One important trait that sets peppers apart from many other types of fruits and vegetables is that they do better in mid-range temperatures than many other types of produce. However, this also means that they are very sensitive to damage if temperatures are either too high or too low. Peppers also require careful handling to avoid sustaining physical damage.

Respiration – Like other fruits and vegetables peppers continue to respire after they have been harvested. This respiration in turn releases heat and if left unchecked it will hasten the ripening, color change, and decay of the pepper.

Temperature – Peppers should be stored at temperatures of about 45°F to 50°F. Above 50°F their respiration and degradation rate is much higher and they are subject to shrinkage, softening, and even the development of disease. However, below 40°F the pepper is subject to chill damage in the form of pitting, softening, and more rapid decay. Over-cooling can be just as detrimental to peppers as under-cooling.

Relative Humidity – Peppers require a high relative humidity of about 90% to 95%. Without enough humidity they will suffer water loss and reduced quality.

Handling – Pepper are typically harvested during hot summer months. This results in harvest temperatures that are often upwards of 90°F. Thus it is imperative that peppers be cooled within at least 1-2 hour of harvest. They should also be handled carefully and never left out in the sun or they may suffer from sunscald.

Storage – Peppers often require separate storage from other fruits and vegetables. This is because of both their preference for somewhat higher temperatures than many other fruits and vegetables as well as their sensitivity to ethylene. Ethylene is released naturally by many fruits and vegetables as a byproduct of ripening and it in turn further accelerates ripening. If peppers are exposed to ethylene their shelf life will be dramatically reduced.

Shelf Life – Under optimal conditions peppers can last for up to 2-3 weeks with little loss of quality.

Methods of Cooling Peppers

There are two primary cooling methods for peppers:

Forced-Air Cooling – Forced-air cooling is the preferred cooling method. It involves placing the peppers in a cooler on pallets and pushing chilled air through the pepper containers with the use of a fan. This forced circulation significantly reduces cooling time and helps chill the peppers more quickly and efficiently.

Room Cooling – The other major cooling method for pepper is room cooling. This involves placing the coolers in a chilled room such as a cooler and allowing them to gradually chill to the ambient temperature. However, room cooling is a much slower process than forced-air cooling and depending on the circumstances it may not be a sufficient method by itself.

SEMCO/SEMCOLD LLC understands how important it is to protect harvested peppers with reliable, high-quality cooling and storage methods. We design and build customized cooling systems for our customers which can be perfectly tailored to fit the needs of pepper crops. This in turn results in better prices for sold peppers and improved quality and taste for end consumers.

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