Public cold storage and logistics companies (3PLs) located near US border crossings or many years have helped to facilitate year-round availability of fresh produce for wholesalers, retailers, and consumers. Now, a large number of them are using Jet Precoolers to re-cool imported berries.
In 2014, the USDA allowed fumigation to occur after arrival at the US ports of entry. This has been a huge benefit to South American growers and exporters who are unable to fumigate in country of origin, allowing them to ship blueberries, blackberries, and other varieties to the US that were not allowed previously.
USDA’s Animal and Plant Health Inspection Service (APHIS) requires treatment with methyl bromide, at 40 degrees Fahrenheit for three hours. And while this treatment eradicates the grapevine moth, it also jeopardizes the shelf life of the fruit.
“Cooling to 32F within 2 hours after fumigation can reduce decay by more than 1/3 after 10 days of storage,” according to Jim Still, president of Global Cooling Inc, the manufacturer of the revolutionary Jet Ready Precooler. “Our Jets recool too, which is every bit as important as initial precooling for highly sensitive fruit like berries.”
“The ROI on our Jets, when used for berry re-cooling,” claimed Still, “is just outstanding. I've seen scenarios where our Jets pay for themselves in less than one month. And with leasing, an operator can be cash flow positive from the first week.”
Another detriment to room cooling, is that is can also lead to “sweating” inside the packaging, as the innermost warmer berries and their high respiration rate emit warm air that condenses on other berries or on the inside of the clamshell, whenever their temperature is colder than the dewpoint of that warm air. “At 94% relative humidity,” explained Still, the dewpoint is only one or two degrees Fahrenheit colder.”
Botrytis, or gray mold, grows on fruit that has been damaged by too high temperature, and cooling the fruit rapidly to 32F arrests the growth of the mold. Rhizopus, or soft rot, cannot grow below 40F, and is another reason to recool with forced-air as quickly as possible.
When produce 'breathes heavy', because of temperature stress, it loses moisture, and this loss of water weight, and also of carbon dioxide weight, is what shortens shelf life and reduces salable weight.
“Our Jet Precoolers are made in America,” explained Vice President James J. Still, “right here in Philadelphia at the Philly Navy Yard business park. All of our components are the best that money can buy, and our portables are amazingly powerful, we consistently outperform bunker wall systems and farm-built box fans time after time.”
Jet Pre-cooler/Re-coolers are being used by 3PLs located near the ports of Long Beach, Philadelphia, Miami, Elizabeth (New York), and Wilmington (Delaware), as well in Texas along the Mexican border. These include DLJ Produce, Lucca Cold Storage, Diamond State Port Corp., Flagler Global Logistics, Procacci Bros., Common Market Philly, Loop Cold Storage, and others.
For more information:
Jim Still
Founder/President/CVO
Global Cooling Inc.
Tel: 610-248-9800