Grapes
Recommended
Conventional cooling
Dynamic Cooling
Pre-cooling
De-greening
Ripening
General Tips for Grapes
| Storage temperature | Relative Humidity (RH) | Duration | Pre-cooling | Sensitivity to ethylene | Ethylene Production | Controlled Atmosphere |
|---|---|---|---|---|---|---|
|
Storage temperature:
-0,5° έως 0° C
|
Relative Humidity (RH):
90%-92%
|
Duration:
4-10 weeks
|
Pre-cooling:
Air cooling
|
Sensitivity to ethylene:
Low
|
Ethylene Production:
Very low
|
Controlled Atmosphere:
Not recommended
|
Storage Temperature: Recommended storage temperature is 0 °C. |
High Humidity: Use an air cooler with a low temperature differential (ΔT) between inlet and outlet air. |
Storage Duration: Recommended period is between 1 and 3 weeks. |
Controlled Atmosphere: Not recommended, as the storage time extension is limited relative to the total shelf life. |
Ozone: Installation of an ozone-generation system is recommended to reduce microbial load. |
Ventilation: A digitally controlled ventilation system should be installed following a specialized design study. |
IMPORTANT TIPS
- Grapes intended for immediate packing should be stored below 10 °C in a reinforced cold-storage chamber.
- Grapes placed in field crates for storage should be pre-cooled at 2 °C with open bags to ensure proper airflow.
- Grapes ready for shipment should undergo pre-cooling at 0 °C – 1 °C in high-capacity pre-coolers.
- Maintain uniform temperature within all storage chambers.
- The use of Dynamic Cooling is highly recommended for consistent temperature regulation.
- The surfaces of air coolers should be coated with protective material when sulfur-based preservatives are used.
- Use approved sulfur dioxide applications to protect grapes from fungal infections.
- Maintain medium CO₂ concentrations to help preserve fruit quality.
- Avoid storing grapes after rainfall, as excess moisture accelerates spoilage.