Storage Temperature: Recommended storage temperature is between −0.5 °C and 0 °C.
High Humidity: Use an air-cooler with a low air–product temperature differential (ΔT).
Storage Duration: Recommended period is 2 – 6 weeks.
Ozone: Install an ozone-generation device to ensure effective microbial control.
Ethylene Removal: The use of an ethylene burner is strongly recommended.
Ventilation: A digitally controlled ventilation system should be installed to manage chamber air exchange.
Air Circulation: Equip cooling systems with inverter-type fans, digitally controlled for continuous 24-hour air flow and uniform distribution.
Controlled Atmosphere: Recommended gas composition is 2 % – 5 % O₂ and 4 % – 7 % CO₂. Controlled Atmosphere delays ripening and preserves fruit firmness for up to 90 days.
Dynamic Pre-Cooling: Detailed assessment of temperature absorption time and airflow velocity is essential to achieve uniform cooling throughout the product mass.
Dynamic Cooling: Monitors multiple control points and continuously adjusts parameters across the entire chamber volume for consistent temperature and humidity 24/7.
IMPORTANT TIPS
Perform rapid pre-cooling to 1 °C (core temperature) and maintain the cold chain throughout all stages of handling and distribution.
Keep storage temperature uniform below zero (−0.5 °C).
Application of Dynamic Cooling is highly recommended.
Use low-velocity air movement for gradual, uniform cooling.
Remove ethylene continuously to prevent premature softening.
Maintain medium CO₂ levels to preserve quality — levels above 20 % may cause off-flavors and surface browning.
At harvest, check firmness — should exceed 3.5 kg force using an 8 mm penetrometer tip.
Check sugar content — should be below 9 °Brix using optical refractometers.
Always disinfect cold-storage chambers before use.
