Some considerations on precooling of fruit and vegetable in transit at ambient temperature.

1985年和1986年，由卡车运输的预先冷却的脊柱温度的变化，在不同的条件下是可见的。用于确定受多种水果和蔬菜影响的快速提升的温度在模拟条件下携带的温度的附加测试，使用微型计算机自动化的设备。1）包装在纸箱中的自旋温度，在5 ° C或15 ° C下，在高速传输期间快速提升，并在第二天早上注意到环境温度。在海绵包装的泡沫塑料盒中快速提升的温度也是可见的。在另一边，spinach运输的温度在绝缘条件下覆盖的泡沫橡胶表在低水平以下10 ° C以下维护。由于预冷却温度而对运输不起影响的新鲜空气温度的变化。2）碳二氧化物输出和氧化物增加了几种水果和蔬菜的快速温度升高到5 ° C到35 ° C的峰值值，然后在35 ° C的恒定水平上降低了碳二氧化物输出和氧化物。这一比率的显著加速率是在较高的温度升高率下观察到的。在温度达到10 ° C的情况下，可以观察到一个小的额外加速器。3）从先前获得的结果来看，它假定在环境温度下的过境中水果和蔬菜可能不需要在低温的极端程度上预先冷却，如5 ° C。在10 C内添加，温度升高，在运输保持在10 C可能是最有利的，以保持水果和蔬菜的质量，从他们的生理反应的标准点来判断。

Changes in temperature of precooled spinach transported by truck at ambient temperature under foun different conditions were observed in 1985 and 1986. Additional examinations for determining changes in respiration rate of several fruits and vegetables affected by rapid elevation of temperature were carried out under simulated conditions, using an apparatus automated by microcomputer.1) Temperature of spinach packed in carton box, precooled at 5゜C or at 15゜C and transported under uninsulated condition elevated rapidly during transportation, and attained to ambient temperature at next morning. Rapid elevation of temperature in case of spinach packed in foam-plastic box was also observed. On the other hand, temperature of spinach transported under insulated condition covered by foam-rubber sheet maintained at low level below 10゜C. Changes in freshness of spinach at ambient temperature after transportation were not affected by precooling temperature.2) Carbon dioxide output and oxygen uptake of several fruits and vegetables increased rapidly to peak value with rapid elevation of temperature from 5゜C to 35゜C, and then decreased gradually to constant level at 35゜C. This excess acceleration of respiration rate was observed significantly at higher rate of temperature elevation. Little excess acceleration was observed in case of 10゜C elevation of temperature.3) From the results obtained above, it is considered that fruits and vegetables in transit at ambient temperature may not be necessary to precooled at extreme degree of low temperature such as 5゜C. In addition,elevation of temperature during transportation kept within 10゜C may be favorable for keeping quality of fruits and vegetables, judging from the standpoint of their physiological response.