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.

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.

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.

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.

Cooling carrots is essential after a harvest. Carrots make a delicious, nutritious, low calorie snack. They are also very popular in salads and are frequently found in fruit juices and health drinks. One of the main reasons carrots are so popular is due to their crunchy texture as well as their sweet, satisfying taste. However, for optimal texture, taste, and nutrition it is imperative that carrots be properly cooled and stored after harvest.

General Facts About Carrots

Carrots are closely related to traditional herbs such as parsley, dill, fennel, and cumin which are typically grown for their aromatic leaves and flavorful seeds. Like these other plants, carrots too were originally grown primarily for their leaves and seeds rather than their roots. Overtime carrots were cultivated to improve the taste, texture, and size of their roots, elongating them and giving them a less woody flavor. Nowadays of course carrots are almost exclusively grown and eaten for their roots; however, their leafy greens are still sometimes eaten as well.

Carrots are low in calories and starch and rich in vitamins such as β-carotene, α-carotene, and γ-carotene, which metabolize into vitamin A. Vitamin A is important for eye health. Carrots are also rich in antioxidants and minerals. They are believed to improve blood flow and aid in healthy digestion.

General Information About Cooling and Storing Carrots

Carrots may be stored, transported, and sold as either topped carrots, which have had the greens cut off of them, or as bunched carrots, which retain the greens intact. This distinction is important because bunched carrots have a shorter shelf life than topped carrots.

Temperature – Both topped and bunched carrots should be stored at a temperature of about 32°F. They should also be cooled as soon after harvest as possible and ideally should be harvested in cool soil. However, it is not recommended for the carrots’ temperature to drop below 0°F or freeze damage may occur.

Respiration and Degradation – The extra foliage on bunched carrots results in a dramatically higher rate of respiration and thus also accelerated degradation and loss of quality.

Relative Humidity – Carrots should be stored at a very high relative humidity, about 98% – 100%. This prevents them from losing moisture. If they lose moisture their texture and crunch will be compromised as well as their overall taste and nutritional value.

Handling – Carrots should be handled carefully to avoid bruising their shafts or damage to their tips. Damaged spots act as weak spots for decay and rapid degradation to set in.

Ethylene Exposure – Like many fruits and vegetables carrots will change in the presence of ethylene. For carrots ethylene exposure will result in a more bitter, less pleasant taste. For this reason carrots should be kept separate from other produce that release ethylene as they ripen.

Shelf Life – Topped carrots will last up to a very impressive 9 months under optimal conditions. By contrast bunched carrots will only last approximately 2 weeks under optimal conditions.

Methods of Cooling Carrots

Because it is important to cool carrots quickly and thoroughly and keep them at low temperatures, basic room cooling alone is seldom optimal. Instead the following methods are recommended:

Forced-Air Cooling – Forced-air cooling, which utilizes specially designed fans to pull cool past the carrots, results in much faster cooling times.

Hydrocooling – Hydrocooling involves submerging the carrots in near-freezing water and is very effective at rapidly cooling the carrots. Hydrocooling also helps prevent the carrots from becoming dehydrated.

Packing Ice – Packing ice directly on the carrots is another highly effective means of cooling the carrots. This approach will also help with rehydration if the carrots are somewhat dehydrated.

SEMCO/SEMCOLD LLC is proud to offer a wide range of industrial cooling systems that are ideal for use to cool carrots. Our systems can be customized to fit the capacity and cooling method needed for each client’s operations. We will work closely with you to ensure that the system is optimal for your carrots or other produce.