Question

Pre-cooling of fruits and vegetables is generally done to

• A. Value addition
• B. Remove field heat
• C. Kill pathogens
• D. Remove moisture

Hint:

Remember the post-harvest mantra: "Cool it fast, keep it cool." The "cool it fast" part is pre-cooling, and its specific target is removing the initial field heat.

Answer 1

The Correct Option is B

Step 1: Core Idea:
The primary goal of pre-cooling fresh produce post-harvest is the main focus of this question.

Step 2: Explanation:
Produce absorbs 'field heat' from the sun and high field temperatures. This heat causes the produce to respire, leading to spoilage, moisture loss, and reduced shelf life. Pre-cooling rapidly removes this field heat before storage or transport. This process slows respiration and metabolic activity, thus maintaining quality and extending shelf life. While it helps maintain value and can slow pathogen growth, its main function is to eliminate field heat. Removing moisture, which causes wilting, is not the objective.

Step 3: Conclusion:
Pre-cooling primarily removes field heat from the produce.