What is the term used to describe the time required to remove 7/8 of the field heat?

The correct term for the time required to remove 7/8 of the field heat is "Cooling time." This term specifically refers to the process of reducing the temperature of harvested crops, which is crucial for maintaining their quality and extending shelf life. Effective cooling is essential to slow down metabolic processes in the crops, thereby reducing the risk of spoilage and decay.

In a practical context, cooling time can involve various methods such as forced air cooling, hydrocooling, or other refrigeration techniques designed to quickly lower the temperature of the produce. This ensures that the majority of the heat, which can cause quality degradation, is removed efficiently.

The other terms listed do not specifically pertain to the removal of heat from crops post-harvest. Drying time typically refers to the period required to remove moisture from crops, harvest time indicates the duration of the actual gathering of crops from the field, and chilling time often refers to the process of keeping crops at low temperatures rather than the specific timeframe for heat removal. Understanding these distinctions helps in managing crops effectively after harvest.