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Cold Rooms for Vegetables & Fruits – ISOPAN
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Cold Rooms for Vegetables & Fruits

Cold Rooms for Vegetables & Fruits

 

Cold storage is an essential preservation method that maintains the quality, freshness, and shelf life of perishable fruits and vegetables. By regulating temperature and humidity within specialized facilities, cold storages slow down deterioration in fresh produce. Deterioration is a natural process caused by biological, environmental and chemical factors, leading to changes in quality, texture and safety. This is crucial for keeping produce in prime condition from farm to market while also reducing food waste. Additionally, Cold Storages help stabilize market prices by ensuring a year-round supply of seasonal produce, making it a vital component of the global food supply chain.

Key Environmental Factors in Cold Storage

The effectiveness of cold storage depends on three primary environmental factors:

  • Temperature: Most perishable goods require low temperatures to slow biological processes and microbial growth. Each type of produce has an optimal temperature range.
  • Humidity: Maintaining the correct humidity level prevents dehydration and wilting. However, excessive humidity can promote fungal growth.
  • Airflow: Proper air circulation ensures even cooling and prevents the buildup of ethylene gas, which accelerates ripening and spoilage.


These controlled conditions work together to extend the shelf life of fruits and vegetables by regulating their metabolic and respiratory rates.

Classification of Fruits and Vegetables Based on Cold Storage Responsiveness

Fruits and vegetables respond differently to storage conditions based on their physiological properties. They can be broadly divided in two categories:

  • Climacteric Fruits and Vegetables: These produce ethylene and continue ripening after harvest. Cold storage can slow down the ripening process. Examples include apples, bananas, and tomatoes.
  • Non-Climacteric Fruits and Vegetables: These do not produce significant amounts of ethylene and do not ripen after harvest. Cold storage primarily helps preserve their freshness. Examples include grapes, citrus fruits, and cucumbers.

Proper temperature and humidity control are crucial for maintaining the quality and maximizing the shelf life of both categories.

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Optimal Storage Conditions for Different Types of Produce

To ensure maximum freshness, different types of produce require specific storage conditions:

  • Leafy Greens: 0–2°C, high humidity to prevent wilting
  • Root Vegetables: 0–4°C, moderate humidity to avoid dehydration
  • Citrus Fruits: 3–9°C, relatively low humidity to prevent Mold
  • Stone Fruits: -0.5–0°C, high humidity to prevent shrivelling
  • Tomatoes: 13–18°C, low humidity to keep skins firm

Managing Ethylene and CO2 Levels

  • Ethylene Control:
    • Store ethylene-producing items (e.g., apples and bananas) separately from ethylene-sensitive produce (e.g., leafy greens).
    • Use ethylene absorbers or filters in storage areas.
    • Ensure proper ventilation to dissipate ethylene gas.
  • CO2 Levels:
    • Maintain CO2 levels around 2000 ppm  for most vegetables.
 
 

Keep Fruits and Vegetables Fresh from Farm to Fork