Designing of Cold Storage For Fruits And Vegetables
The main aim of these storage product is to keep fresh all the perishable products by maintaining a low selected temperature and controlling the humidity within the system. Without these products the market would have caused a great loss with all the perishable commodities because once harvested these products begins to deteriorate. An optimum storage temperature and humidity must be maintained for increasing the storage life period. The temperature and humidity varies with the products.
Optimum Temperature °C
Optimum humidity %
Apples, grapes, carrots
Probably 8 months
Probably 3 weeks
Berries, peaches, strawberries, plums and nectarines
Blackberries and raspberries up to 3 days, strawberries and cherries up to 7 days.Peaches, plums and nectarines probably upto 4 to 5 weeks
Mango, orange and tomato
Probably 2 weeks
Pumpkin, gourd and lady finger, potato, chilli.
Probably upto 4 weeks
Broccoli, cauliflower and cabbage
Probably upto 4 weeks
Onion, white and red
Probably upto 1 month
0 Probably up to 2 weeks
Different types of cold storage products are available for storing fruits and vegetables, like cold rooms, blast freezers and refrigerated containers. Fruits and vegetables must always be stored separately because the ethylene produced by fruits may cause wilting for the vegetables and result in wastage of vegetables.If proper cooling is maintained it can reduce the wilting effect and decrease transpiration in leafy vegetables. relative humidity must also be maintained for expanding the period of the perishable commodities and must be mostly controlled between 80-95% as it helps in maintaining the internal water loss of the vegetables and fruits. Special care should be taken to store these perishable products separately because some of them may cause cross action if stored together.
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