Storage Temperature: Recommended range is 12 °C – 14 °C.
High Humidity: Select an air-cooler with a small air–product temperature differential (ΔT).
De-Greening: Apply de-greening only to the required fruit volume according to the chamber capacity.
Storage Duration: Recommended period is 6 – 8 weeks.
Controlled Atmosphere: Not recommended, as it is uneconomical for small production volumes and provides limited benefit in extending shelf life.
Ozone: Install an ozone generator delivering the necessary ozone concentration to control microbial load.
Ventilation: A dedicated, digitally controlled ventilation system should be installed for the removal of ethylene and carbon dioxide (CO₂) from the chamber atmosphere.
IMPORTANT TIPS
Low temperatures can cause peel damage and chilling injury.
Ethylene removal from cold-storage chambers improves preservation.
Maintaining medium CO₂ concentrations supports long-term storage.
Excessive CO₂ inside the chamber can lead to off-odours.
For de-greening, apply 1–10 ppm ethylene at 24 °C – 26 °C, 90 %–95 % RH, for a duration of 2–3 days.
