Lemon Cold Storage

Cold rooms are a widely used way to mass-produce fresh produce during production and sale. It is one way to preserve fresh produce in a fresh state for a long time by controlling the temperature and humidity in the storage system.
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Cold rooms are a widely used way to mass-produce fresh produce during production and sale. It is one way to preserve fresh produce in a fresh state for a long time by controlling the temperature and humidity in the storage system. Proper low temperature maintenance is very important. Also, the relative humidity of the storage compartment should be maintained at 80-90% of the height for most of the fresh food, below which (or above) it may be detrimental to the quality of the produce. Most fruit vegetables remain at normal harvest temperatures and have a very limited lifespan after harvest. Post-harvest cooling quickly removes heat from the field, allowing longer retention times. With proper post-harvest cooling, you can:

◆ Reduces internal moisture loss and sag.

◆ Delay or inhibit the growth of microorganisms causing spoilage.

◆ Reduce the production of ethylene, the natural aging agent.


Post-harvest cooling provides marketing flexibility by allowing growers to sell their products at the right time to help maintain quality. With cooling and storage facilities, there is no need to sell agricultural products right after harvest. This is beneficial for producers who provide service to small producers who want to pack many trucks for restaurants, grocery stores or for transportation. Post-harvest cooling is essential to deliver the highest quality products to consumers. Depending on the nature of the product to be stored, it can be stored in an environment with added carbon dioxide and sulfur dioxide. To maintain vitamin C, low temperature storage of dry / dry vegetables, storage temperature may vary depending on storage temperature. 0-10 ° C, relative humidity 80-80 ° C, storage period can be more than one year. In recent years, 95% of fresh foods have been significantly frozen, maintaining sensory quality, reducing corruption and extending shelf life. This development is due to the joint action of physiologists to determine the demand for fruits and vegetables, so the refrigeration specialists work to design and operate the freezer.


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