The effect of field heat removal and the rate of forced-air cooling on the quality of Imperial apricots

Field heat removal (FHR)

Over two seasons it has been shown that there is no need to apply FHR on Imperial apricots packed within 12 h after harvest, if the holding temperature is not higher than 25°C with a relative humidity of no less than 50%.

Forced-air cooling (FAC)

Fruit which was forced-air cooled to -0.5°C within 8 h had the best internal fruit quality compared to the other treatments subjected to longer FAC.  This result verifies the 2002-season findings.  These findings must be tested semi-commercially on Imperial apricots in the 2004-season.  It is suggested that since different cold stores have different cooling capacities, individual cold rooms must refine this knowledge themselves to ensure optimum fruit quality maintenance.