Horticultural product deterioration''after "harvest is caused by respiration, 'a complex process which at higher temperatures causes'faster ' decay of the product. Vegetable products vary in their rate" of respira tion; but for most 'products,' good "cooling'is critical to retard physiolog ical deterioration' and maintain shelf life 'and quality [9,'p.' 35]'.'
Junge, Katie; Weimar, Mark; Blanton, Dave; Hayenga, Marvin; and Gladon, Richard, "Precooling Methods For Commercial Vegetable Producers" (1986). Economic Staff Paper Series. 24.