Storage Temperature: A storage temperature of –0.5 °C to 0 °C is recommended.
High Humidity: Choose an air-cooler with a low air–product temperature differential (ΔT).
Storage Duration: Recommended storage period is 3 to 6 weeks.
Ventilation: A dedicated study and installation of a ventilation mechanism for removal of carbon dioxide (CO₂) generated by apricot respiration, digitally controlled.
Controlled Atmosphere: Not recommended — it is uneconomical for small volumes and offers limited benefit in storage duration.
Air Recirculation: Conduct a specialized study and install cooling elements with inverter-type fans digitally controlled for 24-hour full coverage.
Dynamic Pre-Cooling: A specialized study of absorption time and air velocity ensures uniform pre-cooling down to the core of the product.
Ozone: Placement of an ozone generator with required ozone capacity is advised to combat microbial load.
Ethylene Removal: Use of ethylene burner or ethylene absorption device is recommended.
Dynamic Cooling: Multi-point monitoring of ideal conservation parameters across the entire chamber volume with full 24-hour coverage.
IMPORTANT TIPS
Perform rapid pre-cooling to 1 °C measured at the product core and maintain the cold chain through all handling phases.
Maintain uniform sub-zero temperature inside storage chambers; application of Dynamic Cooling is highly necessary.
Carbon dioxide (CO₂) at moderate levels helps in long-term storage but should not exceed ~5 % because higher levels may cause flesh blemishes, taste loss, and off-odours.
Use low-air-speed circulation for cooling sensitive produce.
Ensure hardness at harvest > 5 kg force (8 mm probe) and sugar level < 10° Brix (optical refractometer).
