Storage Temperature: It is recommended to store at –0.2 °C to 0.2 °C.
High Humidity: Choose an air-cooler with minimal air–product temperature differential (ΔT).
Storage Duration: A period of 4 to 8 weeks is suggested
Ventilation: A specialized study and installation of a digitally-controlled ventilation mechanism is required for removal of respiration products from the chamber.
Controlled Atmosphere: Recommended — for example with 1–2% O₂ and 3–5% CO₂; CA delays ripening and maintains flesh integrity for up to 80 days.
Dynamic Pre-Cooling: Study of absorption time and air-velocity ensures uniform pre-cooling to the product core.
Dynamic Cooling: Multi-point monitoring and regulation of storage parameters across the chamber volume with 24-h coverage.
IMPORTANT TIPS
Rapid pre-cooling to 1 °C and maintenance of the cold chain across all handling phases prevents fungal diseases.
Uniform sub-zero temperature inside storage chambers is critical. Dynamic Cooling is highly recommended.
Air movement during cooling should be low-velocity and pallets should maintain proper spacing.
Ethylene removal is necessary.
High CO₂ levels help long-term storage but should not exceed ~5% to avoid flesh darkening, taste loss and off-odours.
For harvest: Aim for chestnuts with kernel firmness > 3 kg and < 16 °Bx sugar content.
