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The document discusses the cooling and freezing processes for preserving horticultural products, emphasizing their importance in extending shelf life and maintaining quality. It outlines various cooling techniques, the benefits and types of freezing, and the factors affecting the freezing process, including water content and potential damage. Proper handling during these processes is crucial to minimize deterioration and preserve the nutritional value and sensory characteristics of the products.

Author

ADHIN NASUKHAH

Language

EN