Cold Storages Consultancy

Introduction

The term "cold storage" refers to the storing of goods in a refrigerated atmosphere. This means heat is removed from the storage container or room to help keep items - often food - fresh for delivery, long- or short-term storage, and so on. Cold storage helps prevent spoilage of foods and other items meant for consumption, and it can be used in a variety of other settings.

Why is CA so important for your precious Fruits & Vegetable?

Apples stored in the cold store under CA conditions can be kept two to three times longer than apples that are merely cooled. The Golden apple for example, very well in cold storage for about three months. In a cold store under controlled atmosphere, the same Golden apple retains the freshness of a newly-picked apple for eight months, which is great for the consumer, but of vital importance for you as Fruit farmer or merchant. The technology is equally relevant for Vegetable also.

Vegetable storage

Many factors are involved in the long-term storage of fresh vegetables. Success depends on the preparatory phase, the harvest and also on the storage technique used. The use of CA/ULO storage in the cool cells means vegetables can generally be kept up to 2-4 times longer than usual.

CA/ULO vegetable storage

Controlled Atmosphere (CA) and Ultra Low Oxygen (ULO) storage prevents a deterioration in the quality of vegetables and means that they can be stored for up to 4 times longer than would be the case in simple, chilled conditions. CA/ULO storage is suitable for vegetables such as artichoke, asparagus, broccoli, sprouts, cabbage, cauliflower, celery/celeriac, onions, aubergine, garlic, fresh herbs, leek, lettuce, okra, beans, bell peppers, chilli peppers and tomatoes.

Storing apples

About 25 million tons of apples are produced worldwide. Apples are primarily produced in the world's temperate zones.

Harvesting apples

The moment of harvesting is extremely important in terms of the options for the apples thereafter. Long-term storage requires the apples to be harvested before ripening has begun. If the apples are harvested too early, however, this will have consequences for quality; the fruits are then small, hard and green with little red bloom and are thus susceptible to ripening deficiencies such as scald and speck. If the apples are harvested too late, they may become mealy, soft and very sensitive and the options for storage are then limited.

CA / ULO storage of apples

Apples are stored in cool cells with or without CA They remain in good condition at a temperature of between 0 and 5 ⁰C, depending on the variety. In order to keep moisture loss to a minimum, apples should be stored in 90-95% atmospheric humidity. Apples generally respond very well to a reduction of O₂ and an increase of CO₂ (CA storage). Generally, chilled apples produce little ethylene as long as they do not begin to ripen. They are, however, very susceptible to ethylene, which will set the ripening process in motion. By storing them in very low oxygen conditions (ULO storage), ethylene production is also kept very low. Even more significant is the fact that apple sensitivity to ethylene is zero under ULO conditions.

Our solution for apple storage

CO₂ scrubber
O₂ scrubber
humidification

Optimum storage conditions chart

The optimum storage conditions for several products depend on the variety, harvesting moment, regions, location of orchard, etc. Click here for optimum storage condition of different comodities. This advice provides general storage conditions that are scientifically recommended but not specific for a particular region. It is, therefore, only an indication and no rights can be derived from this information.