Precooling and Shipping California Asparagus (Classic Reprint) - Softcover

Excerpt from Precooling and Shipping California Asparagus

Though the precooling of some fruits has been an established practice for many years, few vegetable shipments from' California, until recently, have been precooled. Many vegetables, such as lettuce, peas, asparagus, and celery, are fully as perishable as fruits that are commonly cooled and are greatly benefited by the removal of field heat as soon as possi ble after harvesting. Most _of the perishable vegetables are, however, heavily iced while being packed and loaded in the car. Ice is often used inside the crate or hamper, between the layers in the load, in pigeonholes throughout the load, and on top of the load. N ot uncommonly to pounds of ice are used in the packages, the body of the load be tween packages, and on top of the load. This method of icing of course cools the vegetables very rapidly and produces low transit temperatures if enough ice is supplied. Since, however, this method of shipping wets the commodity and package, it is not used for some products, including asparagus. The removal of heat by precooling has therefore been more acceptable.

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