Cold Injury (Low-Temperature Injury) Explained

As HVAC professionals, understanding the intricacies of temperature management is crucial to maintaining the quality of stored produce. One critical aspect that cannot be overlooked is cold injury, also known as low-temperature injury. This condition occurs when perishable items are stored at temperatures below their physiological tolerance, leading to irreversible damage.

What Is Cold Injury?

Cold injury refers to the physiological disorders that manifest in produce due to exposure to temperatures below their specific threshold. This threshold varies significantly among different types of fruits and vegetables. For example, while some crops may thrive in cool climates, others are susceptible to damage even at slightly lower temperatures.

The Importance of Temperature Control

Proper temperature control is vital in the HVAC industry, especially in food storage and preservation areas. Each type of produce has its unique cold tolerance, with some susceptible to chilling injuries at temperatures as mild as 32°F (0°C) or higher. Understanding these specifics is essential for preserving the shelf life and quality of produce.

Signs of Cold Injury

Identifying cold injury early can prevent significant economic losses. Here are some common signs:

• Water-soaked lesions on the surface
• Brown or black tissue necrosis
• Increased susceptibility to decay
• Off-flavors or altered texture

Tips for HVAC Professionals

To mitigate the risk of cold injury, HVAC professionals should:

• Educate clients on the specific temperature requirements for various types of produce.
• Regularly monitor and calibrate temperature settings in storage units.
• Use data loggers to track temperature fluctuations over time and respond proactively.
• Implement zoning in storage areas to maintain optimal temperatures for different types of products.

Conclusion

Cold injury can have severe implications on product quality and shelf life, making it essential for HVAC professionals to have a thorough understanding of temperature management for stored produce. By recognizing the signs of cold injury and implementing best practices in temperature control, you can protect your clients' investments and ensure the longevity of their products.