Cold Room for Fruit and Vegetables

Cold Room for Fruit and Vegetables

Cold room is a widely used method for processing fresh produce in large quantities during production and sales processing.
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Cold room is a widely used method for processing fresh produce in large quantities during production and sales processing. It is one way to reserve fresh produce in a fresh whole for an extended period of time by controlling temperature and humidity within a storage system. Maintaining an adequate low temperature is very important. Also, the relative humidity of the storage room should be kept at a height of 80-90% for most of the fresh food, below which it (or) above it would be detrimental to the maintenance of the quality of the produce Exerts Most fruits and vegetables have a very limited post-harvest life if kept at normal harvest temperatures. Post-harvest cooling rapidly removes heat from the site, allowing longer storage times. Proper post-harvest cooling allows you to:

◆ Reduce internal moisture loss and sagging.

◆ Delay or inhibit the growth of microorganisms that cause rot.

◆ Reduce the production of natural ripening agents, ethylene.

To helpe maintain quality, post-harvest cooling also provides marketing flexibility by allowing growers to sell produce at the most appropriate time. Having cooling and storage facilities eliminates the need to sell produce immediately after harvest. This is an advantage for producers serving restaurants and grocery stores, or small producers who want to pack lots of trucks for shipping. Post-harvest cooling is essential for delivering the highest quality products to the consumer. Depending on the nature of the product to be stored, it can be combined with storage in an environment with added carbon dioxide, sulfur dioxide, etc. Cryopreservation of dried / dried vegetables to maintain vitamin C, storage temperature may vary with storage period, it may be 0-10 ° C with relative humidity 80-80 ° C, storage period of 1 year or more. Refrigeration of 95% fresh food has progressed significantly in recent years, resulting in better maintenance of sensory quality, reduced rot, and longer shelf life. These advances stem from the joint action of physiologists to determine the required amount of fruits and vegetables and accordingly refrigeration experts to design and operate the freezer.

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