Designing of Cold Storage For Fruits And Vegetables | aajjo.com

Designing of Cold Storage For Fruits And Vegetables

Designing of Cold Storage For Fruits And Vegetables

Cold Rooms or Cold Storage is a great key solution for any business 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.

Product Type

Optimum Temperature °C

Optimum humidity %

Storage life

Fruits

For Fruits

For Fruits

For Fruits

Apples, grapes, carrots

0-4

90-95

Probably 8 months

Bananas

7-16

80-95

Probably  3 weeks

Berries, peaches, strawberries, plums and nectarines

0

90-95

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

4-8

75-95

Probably  2 weeks

Vegetables

For Vegetables

For Vegetables

For Vegetables

Pumpkin, gourd and lady finger, potato, chilli.

4-9

80-100

Probably upto 4 weeks

Broccoli, cauliflower and cabbage

2-4

95-100

Probably upto 4 weeks

Onion, white and red

0

65-70

Probably upto 1 month

Lettuce

0

98–100

 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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