- $ - 



packaged an appreciable amount of refrigeration is lost* Vacuum-cooling permits 

 cooling after the produce is bagged and packed in master containers. Vacuum- 

 cooling has made possible the marketing of spinach, coleslaw^and mixed salad 

 during hot weather x^hen it previously was not economical because of decay 



Another advantage of the vacuum-cooling process is the rapidity with which 

 commodities can be precooled. Indeed, the method is very frequently called 

 "flash" cooling. Commercially, lettuce is precooled in about 30 minute sj 

 prepackaged leafy vegetables are precooled in about 1$ minute s Q 



The results to date indicate that vacuum-cooling may be suitable for 

 several items not commercially precooled, such as strawberries^ mushrooms, 

 sweet corn, and possibly celery a 



Injections of fungicidal gases and mixtures of carbon dioxide and oxygen 

 during the vacuum process to lengthen shelf -life and inhibit decay may have 

 possibilities but await future tests. 



