Store at 0 °C to 1 °C for optimal preservation.
Use a cooler setup that maintains a minimal air–product temperature differential (ΔT) for high humidity storage.
Typical storage period under proper conditions: 4 to 8 weeks.
Install a digitally-controlled ventilation system to manage buildup of ethylene (C₂H₄) and carbon dioxide (CO₂).
Controlled Atmosphere (e.g., 1–2% O₂, 3–4% CO₂) is recommended for longer storage duration and maintaining fruit firmness.
