Kylmäinkitys

Kylmäinkitys, a Finnish term translating to "cold chilling" or "frost chilling," refers to a post-harvest treatment applied to certain fruits and vegetables. The primary goal of kylmäinkitys is to slow down the ripening process and extend the shelf life of produce, particularly berries and delicate fruits. This is achieved by exposing the harvested items to specific low temperatures, typically just above freezing point, for a defined period.

The process involves rapidly cooling the produce after it has been picked to remove field heat. This rapid cooling is crucial to prevent the rapid respiration and metabolic activities that lead to spoilage. Following the initial cooling, the temperature is maintained at a stable, low level, usually between 0 and 4 degrees Celsius, with controlled humidity. This controlled environment inhibits the production of ethylene gas, a key hormone in fruit ripening, and reduces water loss.

Kylmäinkitys is widely used in the commercial production of berries such as strawberries, raspberries, and blueberries, as well as stone fruits and some leafy greens. By effectively managing the temperature and humidity, producers can significantly reduce post-harvest losses and ensure that the produce reaches consumers in a fresher condition, maintaining its quality, flavor, and nutritional value for a longer duration. The precise temperature and duration depend on the specific type of produce being treated.