Storage Temperature: Recommended storage temperature is −0.2 °C.
High Humidity: Use an air-cooler with a low air–product temperature differential (ΔT).
Storage Duration: Recommended period is 2 – 6 weeks.
Ozone: Install an ozone-generation unit to ensure effective microbial control.
Ethylene Removal: The use of an ethylene burner is recommended.
Ventilation: A digitally controlled ventilation system should be installed for consistent air exchange.
Air Circulation: Use inverter-driven fans with digital control to maintain uniform airflow throughout the chamber 24/7.
Controlled Atmosphere: Recommended gas composition: 2 % – 5 % O₂ and 3 % – 6 % CO₂. Controlled Atmosphere delays ripening and maintains flesh firmness for up to 75 days.
Dynamic Pre-Cooling: Detailed study of temperature absorption time and airspeed ensures uniform core-to-surface cooling across the entire load.
Dynamic Cooling: Continuously monitors multiple control points and automatically adjusts environmental parameters across the entire chamber for optimal uniformity.
IMPORTANT TIPS
Rapid pre-cooling to 1 °C (core temperature) and maintenance of the cold chain throughout all distribution stages.
Keep storage temperatures uniformly below zero within the chamber.
Dynamic Cooling application is essential for high-quality preservation.
Use low-velocity air movement to achieve gentle and even cooling.
Maintain medium CO₂ levels to support quality retention — concentrations above 20 % cause off-flavors and surface browning.
Remove ethylene continuously to prevent premature ripening.
During harvest, firmness should exceed 3.5 kg force, measured with an 8 mm penetrometer tip.
Sugar content at harvest should be below 9 °Brix, measured with optical refractometers.
Disinfect cold-storage chambers before use.
Avoid external odors, as peaches easily absorb environmental smells.
