Development of precooling technique under low-temperature and high-pressure conditions for suppression of wilting and rapid-cooling vegetables

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A low-temperature-gas pressurized (LTP) precooling apparatus was designed and built, and then the performance of preventing transpiration and rapid-cooling for vegetables were examined experimentally. In cases where high-moisture gels were cooled by using this apparatus, the cooling rates were increased by 150 % and total transpirations were reduced to one-fifth by applying pressure of 0.8 MPa compared to under atmospheric pressure. From the results of cooling experiments with broccoli, their total transpirations were not changed by LTP precooling method. However, the cooling rates were also increased and the decreases in L-Ascorbic acid content during storage after LTP precooling were significantly suppressed.