Air Recirculation: Requires dedicated, digitally controlled systems to ensure continuous and uniform air distribution throughout the chamber, 24 hours a day.
Pallet Placement: Maintain 5–10 cm spacing between pallets along the airflow direction to allow consistent cooling and prevent heat pockets.
IMPORTANT TIPS
Avoid storage below 10°C: low temperatures cause chilling injuries.
Avoid storage above 15°C: leads to weight loss, color fading, and flavor deterioration.
Do not compress or stack pumpkins tightly during storage.
Ensure continuous air recirculation within the cold room for even temperature distribution.
Remove ethylene through proper ventilation and avoid storing pumpkins with ethylene-producing products.
Disinfect all handling and storage equipment — including harvesting crates, containers, and cold rooms — before use.
Use well-ventilated packaging that allows air to circulate through the fruit for more effective cooling, leaving gaps between pallets to facilitate airflow.
