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Cold Room for Vegetable and Fruit Storage (Model Number VAC-H1)

////Cold Room for Vegetable and Fruit Storage (Model Number VAC-H1)

We all love eating fresh fruits and vegetables. Cold room is the method widely practiced for handling perishables in bulk between production and marketing process. Below are a few things to note about cold rooms.

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Optimum Storage Temperatures for common vegetables and fruits

Settling on the perfect storage temperature for your fruits and vegetables might be a bit challenging since there is no one temperature fits all. There are various things to consider before coming up with a conclusion which include:

  • Crop maturity
  • The season of harvest
  • Crop origin

There is a general ‘rule of thumb’ that states that “cool season vegetables and fruits such as sprout and kale should be stored between zero to two degrees Celsius. Warmer season vegetables and fruits should for example; tomatoes and cucumbers are best stored between 7-10 degrees Celsius.

Below is a simple table showing you guideline of storing a number of common types of fruits and vegetables.

Product Type

Optimum Temperature °C

Optimum humidity %

Apples

1-4

90-95

Bananas

13-16

80-95

Berries (incl. Strawberries)

0

90-95

Grapes

0

85

Nectarines, plums and peaches

0

90-95

Pears

-1-0

90–95

Broccoli and cauliflower

0

95-100

Carrots, mature and immature

0

98-100

Onion, white and red

0

65–70

Lettuce

0

98–100

Types of storage rooms suitable for fruits and vegetables

  1. Refrigerated containers

    There are different types of Cold Room Storage refrigerated containers depending on the size the client wants. Range from 10ft to 45ft with a temperature range of -40 degrees to +10 degrees Celsius.

    These are among the best storage rooms since they are portable and can therefore be used in transporting goods. Mega cold stores have also become a popular option for big companies since they work by combining several connected cold store units to serve as a mega refrigeration solution.

  2. Blast freezers and chillers

    Blast freezers and chillers are the best choices for businesses intending to distribute and stock frozen fruit and vegetables. They give you an option of freezing a variety of vegetables and fruits since they come with temperatures as low as 40 degrees Celsius. There are also mini blast freezers in the market that are commonly used by smaller businesses or caterers who are short on space.

  3. Cold rooms

    Grade A specification cold rooms can ideally be used for both fresh produce storage or as a hygienic processing area. Cold rooms are a perfect solution for any business in need of custom cold storage for their vegetables and fruits.

Best practices for storing your fruits and vegetables in a cold room

Storage of vegetables and fruits can be a challenging task. It is therefore important to follow the steps given below for the longevity and quality of your vegetables and fruits.

  1. Store them separately

    Although you can use one cold room to store both produce, make sure they are not stored together. This is because; most fruits produce a hormone known as ethylene immediately they start ripening. This hormone changes, the fruit’s color, texture and flavor.

     This hormone affects the fruit and any other produce surrounding it, hence speeding up its ripening process considerably. For that reason, if you store your fruits and vegetables together, it might lead to speeding up of the vegetable’s ageing process resulting in food wastage.

  2. Avoid overstocking the cold storage room

    When you overstock your cold storage room above its capacity, it raises the internal temperatures speeding up produce deterioration. Pack your vegetables and fruits ensuring there is enough room left for the internal fan to freely distribute cool air.

  3. Understand your products

    For the distributor to be able to make the right decision regarding transportation arrangements as well as cold storage, they need to know the history of their produce. These include factors like: prior goods preparation, product maturity, produce grading and previous quality inspections.

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