| ≥1 piece |
Vacuum cooling is a rapid type of pre-cooling, which also helps preserve vegetables by putting
them in an almost complete vacuum. The field heat and heat from the vegetables' biological
processes are used as water changes to vapor and the vegetables become increasingly cooler. Vacuum
cooling helps keep vegetables in good marketable condition while in storage. The most rapid
deterioration in quality of produce occurs soon after harvest, so the quicker the produce is
vacuum cooled, the longer it will retain its initial quality. Produce can be vacuum cooled just as
readily when packaged. The container does not effect the vacuum cooling, as long as the container
is not completely sealed. Most lettuce is now vacuum cooled, and almost any vegetable can be
vacuum cooled.
The following is a partial list of vegetables that can be vacuum cooled:
all leafy vegetables
any type of lettuce
asparagus
bell pepper
bok choy
brussel sprouts
cabbage
carrots
cauliflower
celery
cucumbers
endive
escarole
green peas
leeks
mushrooms
oriental vegetables
parsley
prepack coleslaw
prepack spinach
radishes
romaine
snap beans
spinach
squash
many items - call for more info