Monthly Archives: September 2010

Mango Ripening

To facilitate successful marketing of mangoes using conventional packaging and postharvest handling methods, mangoes destined for import into the USA are harvested at the mature green stage while still firm. The fruit are then ripened after they arrive in the … Continue reading

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The 80/20 Guide to Better Cold Chain Management

The book “The 80/20 Principle” has been a best seller for many years. Many have found that it is possible to achieve 80% of the benefits with only 20% of the effort. This also applies to Cold Chain Management, we … Continue reading

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Vertical Airflow Pre-Coolers™ Reduce Pre-Cooling Time and Save Energy Costs

Vertical Airflow Pre-Coolers™ can help savvy produce operators, to save pre-cooling time, which increases shelf life and quality for fruit and vegetables. Global Cooling Inc., one of the leading innovators worldwide in forced air-cooling systems, designed and built the first … Continue reading

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Did You Know Fresh Grapes Last for 2 Months or Longer with Proper PreCooling?

Grapes are the oldest fruit known to man. The Spanish are credited  with the introduction of grapes to America over 300 years ago. Grapes are grown in the temperate zones around the world including  Africa, Asia, Australia, Europe, North America … Continue reading

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Controlled Atmosphere Ripening – Part 3 – All about Ethylene Gassing

All about Ethylene… How much ethylene gas is enough?  Can you use too much ethylene?  For how long do you gas?  Can you / should you use fresh air ventilation while gassing? If you ask five different people, you might … Continue reading

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The Best Pre-Coolers are Here

The future of pre-cooling is here. Vertical Airflow, Reversing Airflow, Ultra High Humidity, we have them all. Contact Us:

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Controlled Atmosphere Ripening – Part 2

The least understood component of fruit ripening, is carbon dioxide. (CO2) We have seen CO2 at as high as 10%, in ripening rooms set to 67-degrees-F.  We are amazed that there has never been a reported incident of ripener CO2 … Continue reading

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Forced Air Pre-Cooling Basics

Forced Air Pre-cooling is being used more and more, especially with concerns about phyto-sanitary conditions of water-based pre-cooling methods (hydro-cooling and vacuum-cooling.) Where do we start with design of forced-air pre-cooling? How much air do we need? At what static … Continue reading

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Air Requirements of Ripening

Banana ripening airflow, and cooling requirements, are a little-understood “art”. But there is a science to it…we will try to explain. Most fruit have a specific heat of 9/10th’s of a BTU per pound. We use 1 BTU/pound as the … Continue reading

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All You Ever Wanted to Know about Banana Ripening

BANANA (AND OTHER FRUIT) RIPENING ROOMS BACKGROUND Bananas and other unripe fruit (e.g. mango, papaya, avocado, tomato, stone fruit), are ripened in specially constructed rooms by exposure to a controlled atmosphere containing ethylene gas at a concentration of typically 100-200ppm … Continue reading

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