Heat is the enemy of fresh produce: every hour in the sun costs shelf life.
Principles
- Harvest in the cool of morning and move produce to shade at once.
- Pre-cool: forced-air cooling, cold water or evaporative coolers remove field heat quickly.
- Keep it cool and humid at the right temperature for each crop; chilling-sensitive vegetables (tomato, cucumber, okra, eggplant) do not like cold stores that are too cold.
- Handle gently in clean, ventilated crates; bruises become rot.
- Do not mix ethylene producers (ripe fruit) with sensitive vegetables.
Low-cost options
Shaded packing sheds, wet-sack or charcoal evaporative coolers, insulated boxes with ice, and reflective covers on vehicles.
Plan sales
Match harvest to delivery so produce spends the shortest time possible between field and buyer.
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