Hydrocooling

A precooling method for heat-sensitive products including certain fruits and vegetables. In hydrocooling, produce chills through direct contact with flowing cold water that pulls heat straight out of it. Growers can pick produce at peak maturity, more confident it will reach shoppers at top quality, thanks to hydrocooling. It suits leafy greens, sweet corn, and other highly perishable crops. Produce gains from slower post-harvest deterioration, checked growth of decay organisms, and less wilting through reduced water loss — though the water itself must be clean and sanitized to avoid cross-contamination.