Long-term storage of fruit and vegetables was a major challenge: some crops are not ready for market as soon as they ripen, so growers must hold them without losing initial quality. That requirement is met with a fruit cold room. Using fruit cold storage extends shelf life, enables off-season distribution, and improves profitability. Controlled holding also stabilizes market prices.
Fruit can be stored whole, cut, puréed, and in other forms inside a fruit cold room. The minimum practical holding temperature is about −12°C; lower temperatures generally extend useful storage life. Temperature and humidity must always protect appearance and chemistry so quality is preserved.
Vegetables and salad crops should be held in above-zero cold rooms to extend life and quality. Higher-quality produce commands better prices and attracts more buyers, increasing farm returns. When vegetables are frozen and stored correctly, flavor and properties stay close to fresh product.
Types of fruit cold rooms
Fruit cold rooms are built sub-zero and above zero. Above-zero fruit cold rooms operate from 0°C to 15°C for short holding (up to about one week) in produce markets, hypermarkets, and supermarkets. Sub-zero fruit cold rooms extend holding and keep fruit fresh longer.
Fruit cold room compressor
The compressor is the most critical component of a fruit cold room. Selecting the right unit requires advice from qualified specialists. Many compressor types are built for different cold room requirements. Well-known brands include Bitzer, RefComp, and Copeland. They are classified by operating principle into dynamic and positive-displacement types, each with several subcategories.
Fruit cold room condenser and evaporator
Condenser and evaporator selection is equally specialized and demands solid engineering experience. Condenser, evaporator, compressor, and other cold room equipment must be matched as a complete system.
Fruit cold room insulation
Insulation quality improves cold room efficiency. The insulation type used in construction directly affects cold room value and price. Sandwich panels are the most common insulation in cold rooms.
Fruit cold room electrical panel
An electrical control panel regulates cooling in the fruit cold room. More advanced panels provide better overall cold room management.
Fruit cold room door
The cold room door must be chosen carefully. It should suit hall dimensions and loading equipment such as forklifts and reach trucks.
Fruit cold room price
Building a fruit cold room requires application-specific equipment, so there is no single fixed price. Compressor type, condenser, body insulation, door, room dimensions, power supply, and other factors all affect cost. A universal list price for cold room construction is therefore not feasible.
Holding conditions for selected fruits in above-zero cold rooms
|
|
Product |
Holding temperature |
Relative humidity |
Holding period |
|
(°C) |
(%) |
(days) |
|
Sour cherry |
0 to 1 |
90–95 |
7 |
|
Plum |
−1 to 0 |
80–90 |
35–June |
|
Pomegranate |
3 to 5 |
70–80 |
45–90 |
|
Mango |
13 |
90 |
28–49 |
|
Fig |
−1 to 0 |
90 |
14–June |
|
Grape |
−1 to 0 |
90–95 |
28–180 |
|
Pineapple |
13 |
85–90 |
28–42 |
|
Avocado |
12 |
85–90 |
14–42 |
|
Quince |
−0.5 to 0 |
90 |
60–90 |
|
Papaya |
12 |
85–90 |
21–June |
|
Orange |
7 |
85–90 |
45–80 |
|
Strawberry |
0 to 2 |
85–90 |
6–March |
|
Date (fresh) |
0 |
85 |
30–60 |
|
Persimmon |
−1 |
90 |
75 |
|
Apricot |
−0.5 to 0 |
90–95 |
21–June |
|
Apple |
0 to 2 |
95 |
240 |
|
Kiwi |
−0.5 |
90–95 |
90–120 |
|
Pear |
0 to 1 |
90 |
120–180 |
|
Conference pear |
−1 to 0 |
90 |
90 |
|
Bartlett (Williams) pear |
−1 to 1 |
85–90 |
60 |
|
Grapefruit |
10 |
80–90 |
42–112 |
|
Cherry |
0 to 1 |
85–90 |
14 |
|
Lemon |
13–14 |
85–90 |
120–180 |
|
Lime |
12 |
85–90 |
30–120 |
|
Color-break lemon |
6 |
90 |
21–42 |
|
Tangerine |
4 to 7 |
85–90 |
60–75 |
|
Northern tangerine cultivar |
5 to 7 |
85–90 |
30–45 |
|
Mandarin |
5 |
85–90 |
30–42 |
|
Banana |
13–15.5 |
85–90 |
28 |
|
Peach |
−0.5 to 0 |
90 |
14–21 |
|
Watermelon |
17 |
85 |
14–21 |