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In order to increase the value of fruits and vegetables, we need cold storage rooms to store fruits and vegetables to keep their fresh, there are many factors to affect how fresh produce should be stored. Now let’s learn how to use cold storage room to stock and distribute your fresh products and the most important factors to consider when using cold storage room for fruit and vegetables.

1, Fruits and vegetables must be selected and sorted before entering the cold room storage.

The selection work should be done carefully, it will remove the fruits and vegetables with mechanical injuries, insect injuries or different maturities. Because the fruits and vegetables contain a lot of water and nutrients, it is a good medium for microbiological life. Fruits and vegetables contaminated by microorganisms will soon rot and deteriorate.

While fruits and vegetables of different maturities should not be mixed and preserved. Because more mature fruits and vegetables will rot faster. After selecting those with good quality that can be refrigerated for a long time should be wrapped with paper one by one and packed in boxes or baskets.

The paper used to wrap fruits and vegetables should not be too hard or too thin. It is better to use paper that has been treated with chemicals that do not have any adverse effects on fruits and vegetables. During the whole selection and sorting process, special care should be taken to handle gently to prevent injury to the fruit due to careless work.

2, For Fruits and vegetables cold storage room, we will take a gradual cooling method.

After the fruits and vegetables are harvested, it is better to cool them in the place where the raw materials are produced in time to dissipate the heat inside them. After cooling, the fruits and vegetables are transported to the cold storage room by a refrigerated truck directly. If the fruits and vegetables from the raw materials are not cooled, after entering the cold storage room, a gradual cooling method should be adopted to prevent certain physiological diseases.

For example, some flowers fruits, roots and leaves vegetables must enter the cold storage room as soon as possible for storing. Such as: broccoli, celery, purple camomile, bitter gourd, yam and so on.

Vegetables that generate a lot of heat must be treated with ice water. After the water tank is filled with 0 ° C ice water, all the vegetables are immersed in the ice water to cool the vegetables to 7-8 ° C, and then remove the drained water. Then enter the cold storage room to save. Such as: corn, green beans, stemless beans, rattan, etc.

The vegetables after processing, they must be kept in fresh-keeping bags to prevent the evaporation of moisture when entering the cold storage room.

For leafy vegetables, they must be sprayed with ice water in time before entering the cold storage room.

For other vegetables: the products are sprayed with ice water or covered with a cooling cloth to cool down, and sprayed once every hour during the overnight period Keep the water cool and fresh. Such as: green pepper, eggplant, onion garlic seedlings, tomatoes (immature), potatoes, dumplings, pumpkin, winter melon, yarrow, burdock, etc.

3, Different types of fruits and vegetables should be stored at their optimal temperature.

Produce Type Optimum Temperature °C Optimum humidity % Storage life
Apples -1~+1℃ 85%~90% 3-8 months
Peach -1~+1℃ 85%~90% 1-4 weeks
Grape -1~0℃ 80%~90% 1-2 weeks
Orange 0~+1℃ 85%~90% 8-10 weeks
Grapefruit 0~+10℃ 85%~90% 3-12 months
Pear -0.5~+1.5℃ 85%~90% 1-6 months
Eggs -2~0℃ 80%~85% 5-7 months
Cabbage, spinach, coriander, carrots,kale, celery, lettuce -1~+1℃


90%~95% 1-3 months
Potato +2~+4℃ 85%~90% 1-6 months

Our cold rooms are a great solution for any business looking for custom cold storage for their fruits and vegetables. If  you’re looking for quality cold storage for fruit and vegetables, contact us today on 0086 15508661121. Alternatively, contact us online or click here to see out range of suitable cold storage room options.