Fruit and Vegetable Cold Storage Room

Cold storage is a widely used method for processing fresh produce in large quantities during production and sales processing. By controlling the temperature and humidity within the storage system
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Cold storage is a widely used method for processing fresh produce in large quantities during production and sales processing. By controlling the temperature and humidity within the storage system, it is one way to keep the fresh food product fresh for a whole long period of time. Maintaining an adequate low temperature is very important. Also, the relative humidity of most fresh food storage rooms should be kept at a high level of 80 to 90%, below which it is usually detrimental to the quality of produce Vegetables have a very limited life span after harvest if kept at a harvest temperature of Post-harvest cooling rapidly removes heat from the site, allowing for longer storage times. Proper post-harvest cooling allows you to:

◆ Reduce internal moisture loss & sagging.

◆ It slows or suppresses the growth of microorganisms that cause rot.

◆ Reduce production of natural ripening agent, ethylene.


Post-harvest cooling also provides marketing flexibility by allowing producers to sell produce at the most appropriate time to help maintain quality. Having cooling and storage facilities eliminates the need to sell produce immediately after harvest. This is advantageous for producers serving a restaurant or grocery store, or for small producers who want to pack a lot of trucks for transport. 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. Frozen storage of dried / dried vegetables to maintain vitamin C, storage temperature depends on storage period. It may be 0-10 ° C with relative humidity 80-80 ° C, storage period of more than one year. Refrigeration of fresh food 95% 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 specialists to design and operate the freezer.


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