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(James Kouzes & Barry Posner)
Ag. Director, Dr. Gabriel Laryea
Throughout the period between harvest and consumption, maintaining optimum temperature which often requires cooling is the most important factor in preserving fruit and vegetable qualities.
During cooling, heat is transferred from the produce to a cooling medium such as a source of refrigeration. Air conditioners are traditionally used as a reliable source of coldness but are electronically limited such that it cannot cool a room below 16°C.