minimized production losses
Weather variability during the harvest season can cause produce to mature earlier or later than planned. If the produce is not harvested at the optimum time, losses will occur. Late harvesting may also occur if market opportunities are not available at the desired time. Pre-cooling and cold storage are valuable tools that better allow produce to be harvested on time and sold when markets become available.
improved economics of harvest operations
The daily harvest may be increased with the assurance that produce quality will be preserved. This confidence permits harvesting to be done over a longer period, thus spreading out workloads. Daily harvest hours could also be extended because the effect of ambient temperatures on the produce would be lessened. This flexibility results in better use of equipment and personnel.
minimized losses during marketing
Some types of produce spoil very quickly if not pre-cooled immediately after harvest. These types have to be sold within a day or two of harvesting to be of acceptable quality. strawberries are a good example. Other examples are leafy vegetables that require trimming to maintain a fresh appearance. Pre-cooling extends the shelf life and thus the opportunity for sale before the produce is no longer marketable. See Table 1.
improved utilization by consumer
Consumers can be supplied with top quality produce with a longer shelf life through pre-cooling. This extended shelf life lessens the urgency to consume or process produce quickly after it is purchased. Consumers are more likely to make larger purchases, enjoy lower handling costs and have more timely product utilization.
expanded market opportunities
Retail marketers require produce of the highest quality that has longest practical shelf life. A highly perishable product that is not pre-cooled, kept cold and handled with care will lose quality and have difficulty competing with a quality imported product. It is also difficult for the lower quality product to meet grading standards. Pre-cooling is, therefore, the key for perishable produce to enter and compete in retail markets.