Storage Temperature: It is recommended to store at 10 °C – 15 °C
Storage Duration: The suggested period is 2 – 3 weeks.
Ventilation: Requires a dedicated study and installation of a digitally-controlled ventilation mechanism to remove respiration products (like ethylene) from the chamber.
Controlled Atmosphere: Not recommended for smaller productions; offers limited benefit compared to regular cold-storage.
IMPORTANT TIPS
Do not store below 10 °C – lower temperatures can cause product damage.
Avoid temperature fluctuations – they can cause cracking on the surface of the fruit.
Use ventilation during storage to remove ethylene – ethylene build-up can cause colour deterioration.
