Vacuum Cooling - Fresh Produce & Flowers
Vacuum cooling is a revolutionary process of cooling fresh produce with many inherent advantages such as
Vacuum cooling technology is highly versatile and considerably enhances the quality of many varieties of fresh produce, such as Lettuce, Broccoli, Mushrooms, Celery, Cilantro, Leeks, Collards, Endive, Sweet Corn, Parsley, Cabbage, etc., and all kinds of fresh flowers.
Temperature is the most important factor affecting a flower’s life after harvesting. Flowers should be cooled immediately after harvesting and stored at a temperature of 2 to 5 degrees centigrade in order to extend their vase life. Vacuum cooling of flowers can preserve their freshness and extend their vase life by up to three times.
Pre-cooling flowers also help in reducing respiration rate, transpiration rate, and ethylene release during transportation and distribution.