Harvesting

Bell Peppers  are handpicked, and then transported to our packing facility where they are cleaned, graded and packed into various-sized containers. Specialty peppers are handpicked, packed and sanitized in the field. The peppers are then brought to the packing house where they are force-air cooled to preserve freshness. Our pepper crew is meticulously supervised to enforce our strict field quality control standards and to maintain proper plant care. Immediately following packing, peppers are cooled using a forced air cooler to remove field heat and bring the temperature down to 55 degrees Fahrenheit. The peppers are stored and shipped maintaining this temperature.

 

Cucumbers are handpicked, and then transported to our packing facility where they are cleaned, graded, waxed and packed into various-sized containers. Immediately following packing, cucumbers are force cooled to remove field heat.

 

Green beans are machine picked and transported to our packing facility where they are graded, hydro-cooled and packed into various-sized containers. Green beans are stored and shipped at 45 degrees.

 

Green and yellow squash are handpicked, packed and sanitized in the field. The squash are graded, sized and brought to the packinghouse where they are force-air cooled to preserve freshness.

 

 

Precooling and Storage

We know the importance of cooling down our produce before it is packed and shipped. To achieve this, we employ industry best practices in handling and packing our products.

 

Hydro-Cooling Flume System

At Thomas Produce, we use a newer and more efficient variation of Hydro-Cooling called the Hydro-Cooling Flume method. It uses a long flume system that contains chilled water that has been chlorinated. The chlorine sanitizes most fruits and vegetables and controls decay-causing organisms. Rapid cooling also helps prevent brown-end discoloration.

 

Hydro-Cooling is the preferred method for cooling green beans. This process reduces the temperature of produce by bringing it in contact with large quantities of chilled water.

 

Forced-Air Cooling

Forced-Air Cooling removes field heat much more rapidly than storing produce in a refrigerated room. It is a highly effective method for cooling produce in a variety of containers – such as bulk boxes and pallet loads – without having to wet it or subject it to excessive handling. In addition, Forced-Air Cooling reduces produce deterioration.