Storage Temperature: Recommended range is 2 °C – 4 °C.
High Humidity: Use an air-cooler with a low air–product temperature differential (ΔT).
De-greening: Process only the required fruit quantity according to the capacity of the ripening room.
Storage Duration: Recommended period is 2 - 4 months
Ventilation: Install a digitally controlled ventilation system for precise air exchange management.
Controlled Atmosphere: Not recommended — uneconomical for small-scale production, offering limited advantages in total storage duration.
IMPORTANT TIPS
Avoid temperatures below the recommended range, as these cause peel injury and surface burns.
For post-harvest pest control, apply cold treatment at 2 °C for 24 hours after first raising fruit sugar content by keeping them at 15 °C for one week.
Maintain low CO₂ levels, which help preserve fruit quality.
De-green oranges using 1–10 ppm ethylene at 22 °C – 24 °C, 90 % – 95 % RH, for 2–3 days.
Monitor sugar content at harvest using optical refractometers — optimal range is 8.5 °Brix – 9 °Brix.
Disinfect cold-storage chambers before use.
Check juice content before harvest — minimum 40 % is recommended.
Disinfect and wax fruit before storage to extend shelf life and maintain appearance.
