The best possible retention of fresh harvest quality and the extension of shelf-life of perishable crops are dictated by proper       temperature management. For many crops this requires rapid cooling, as soon as possible after harvest. Numerous international studies have found that deterioration in quality of

By cooling the produce soon after harvest the processes leading to aging can be slowed down, often to rates less than 5% of what takes place at harvest temperatures. Cooling quickly can add days, even weeks for some crops, and bring higher economic returns for crops. “ Post-harvest ” cooling establishes the first link in the “ cold chain ”, a chain that starts on the farm and ends in the refrigerator at the kitchen of the home or restaurant.

The usual cold chain is a continuous linkage of pre-cooling, cold storage, refrigerated transportation, and again, the continuation of cold storage by the receiver and users. The result of an effective cold chain is greatly extended time at which the quality of the crop is considered as adequate for its intended use - this is also called “ shelf-life ” extension, or simply greater shelf-life.

Adoption of cold chain technology make a big difference in terms of reducing post harvest losses of perishable crops. In the developed countries, good cold chain practice has led to post harvest losses under 5%, while the losses in distribution in the developing countries are as high as 25 to 35%. These losses are primarily due to inadequate cold chain management.

With continuing growth in the international distribution of perishable commodities, supply chains are more complex than ever before. Technology has advanced along with market growth and now systems and controls can be used to manage the complexity of agricultural logistics in national and international markets.

Maintaining the cool chain is important - experts have stated that proper temperature management for cold-tolerant crops represents 95% of the critical elements necessary for maximizing shelf-life. Cold chain management maintains food quality and food safety for fresh commodities.

Fresh fruits, fresh vegetables, and fresh flowers continue to respire, or breathe, after harvest, consuming internal energy and oxygen, and generating heat and respiratory gases. The loss of internal energy of the produce is proportional to its nutritional and food quality. Product that looks bad probably is bad. Storage at the optimum temperature reduces respiration rates which, extends the shelf life of the product. Cooling is also an important tool for controlling post-harvest microbiological growth and rot.