hydrocooling

Hydrocooling is a method used in agriculture to remove heat from freshly harvested fruits and vegetables by bathing them in ice water. This process is a form of precooling, which rapidly lowers the temperature of produce after harvest.12

Precooling is crucial for maintaining the quality of vegetables by slowing down natural deterioration, inhibiting the growth of decay organisms, and reducing wilting by minimizing water loss. Hydrocooling specifically involves direct contact with cold water that absorbs heat from the produce. This method is recommended for a variety of vegetables, including asparagus, beets, carrots, celery, and sweet corn. Other precooling methods include contact icing, vacuum cooling, and air cooling.2