In order to obtain an excellent maturation of the fruit, the Finca Mundo Nuevo counts on refrigeration chambers where the fruit are are submited to a special process by means of the application of Ethylene, product that the fruit produces in normal conditions. Also there are the cameras of precooled by air forced used to give the fruit one better maturation, consistency and greater time in the shelves.
Forced Air Preecooling Chambers
The fruits and vegetables after the harvest continue breathing and therefore maturing which makes necessary a method of conservation that allows to distribute the fruit to its final destiny without its losless its freshness and quality. For that different preecooling techniques are used.
Particularly the technique of Forced Air Preecooling consists of extracting the heat of the fruit, a fast and uniform way, made by circulating cold air to high pressure through pallets with the produce. The fruit yields heat when doing contact with the cold air flow, that is in a sufficiently low temperature to diminish the temperature of the fruit without deteriorating it. Because the time of cooling is very short, the relative humidity of the fruit is not affected.
Benefits of Forced Air Preecooling:
- It slows down the natural deterioration of the fruit that begins after the harvest
- It reduces the reproduction of organisms
- It guarantees the temperature and required relative humidity, reducing the aging of the fruit by lack of humidity
- It cools the fruit in a short period of time, which allows to embark it in shorter time
- Key process if it is desired to export the fruit at distant clients
- It allows the maturation of the fruit to an optimal level that guarantees that will arrive at the consumer in its highest quality
Maturation Table
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1
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COMPLETELY GREEN color to the arrival Temperature 14°C - 16°C |
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2
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SMOOTH GREEN First change of color. It indicates that the maturation process already began. |
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3
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SMOOTH GREEN WITH YELLOW Pronounced change of color. Ready to send to the retailer in tempered climate stations. The maturation is in process. Highest temperature of 14º C. |
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4
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YELLOW WITH GREEN Recommended color for retail. 14ºC temperature. |
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5
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YELLOW WITH GREEN ENDS Ideal color to place in the retail displays. At this point the fruit must be maintained at 12ºC. To greater temperature the fastest the maturation of the fruit. |
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6
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TOTALLY YELLOW Apt for sale and consumption. The fruit has firmness with good flavor. Handle with care. Exhibit in tables with a smooth surface. |
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7
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YELLOW WITH BROWN ENDS Completely Mature with better flavor and highest nutritious value. |
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