“ACCLIMATISE” YOUR FRUIT An alternative method to rapid cooling your fruit after harvest. It is now recommended to bring down the internal temperature of your fruit in a two-step process over 48 hours.
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Likely reduction of susceptibility to storage disorders – such as browning and softening – after long-term storage or sea freight export
• Reduces the time fruit spends in the ‘kill zone’ (3-8°C) due multiple cooling and warming periods. This improves fruit quality after storage
• Potential reduction in refrigeration energy during process due to lower peak refrigeration requirements