Most fruit and vegetables require rapid removal of field heat through pre-cooling to slow down the physiological activity and generate the needed shelf-life while minimizing the shrinkage (the water lost during the cooling process is very aggressive).
For most delicate and high-value crops, each hour of delay between the picking and the pre-cooling might represent over one day of shelf-life loss.
For flowers, as well as for high-value perishables, the rapid removal of field heat, the reduction of ethylene, and the management of the fungi-related risks when entering the cold chain are fundamental to achieving the expected shelf-life and price, especially when planning to shift from air to sea freight.
For animal proteins, cold storage represents a fundamental process for health and safety, extending shelf life and preventing oxidations that depreciate the value.
Freezing processes can be carried out on specific machines or in blast-freezing rooms, dedicated cold rooms that, following industry standards, allow to freeze the animal proteins without altering the structure of the fibers and therefore the value for final consumers.