Cold Room for Fruits and Vegetables

Keeping produce perfect, from farm to fork.

A well-designed cold room slows down biological degradation and microbial activity of fruits and vegetables, helping farmers, distributors, and retailers minimize post-harvest losses.

We deliver quality cool storage systems backed by expert support, quick delivery, and full compliance with food safety standards.

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Cold Room Types for Fruits and Vegetables

Pre-Cooling Cold Rooms

Pre-Cooling Cold Rooms

  • Rapidly remove field heat from freshly harvested produce.
  • 0°C to 10°C (32°F to 50°F)
  • High airflow, quick cooling capability.
  • Ideal for leafy greens, berries, broccoli, etc.
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Fruits and Vegetables Cold Room

Chilled Storage Cold Rooms

  • Short-to-medium-term storage of fruits and vegetables under controlled conditions.
  • 0°C to 15°C (32°F to 59°F)
  • Steady humidity and temperature control.
  • Ideal for apples, citrus fruits, root vegetables.
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Controlled Atmosphere Cold Rooms

Controlled Atmosphere (CA) Cold Rooms

  • Long-term storage with regulated gas composition (O₂ and CO₂ levels).
  • 0°C to 5°C (32°F to 41°F)
  • Extend storage life by slowing respiration & ripening.
  • Ideal for apples, kiwifruit, and other climacteric fruits.
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Modified Atmosphere Cold Rooms

Modified Atmosphere (MA) Cold Rooms

  • Similar to CA rooms but with passive or less controlled atmosphere adjustment.
  • 0°C to 10°C (32°F to 50°F)
  • Cost-effective alternative to CA rooms.
  • Ideal for bananas, mangoes, and some leafy greens.
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Frozen Storage Rooms

Frozen Storage Rooms

  • Store fruits and vegetables that needs freezing or frozen processing.
  • -18°C to -25°C (0°F to -13°F)
  • Designed for fruits/vegetables post-processing.
  • Ideal for berries, frozen peas, and corn.
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Ripening Cold Rooms

Ripening Cold Rooms

  • Provide controlled ripening environment, often with ethylene gas.
  • 14°C to 20°C (57°F to 68°F)
  • Humidity and gas concentration management.
  • Ideal for bananas, mangoes, avocados, and tomatoes.
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Ideal Storage Conditions

Apple Cold Room

Apples

  • Ideal Temperature: 0–2°C
  • Relative Humidity: 90–95%
  • Storage Duration: 2–6 months
  • Notes: Store away from ethylene-sensitive produce. Benefits from controlled atmosphere storage.
Banana Cold Room

Bananas

  • Ideal Temperature: 13–14°C
  • Relative Humidity: 90–95%
  • Storage Duration: 1–4 weeks
  • Notes: Highly sensitive to low temperatures; use ripening chambers with ethylene control.
Carrot Cold Room

Carrots

  • Ideal Temperature: 0°C
  • Relative Humidity: 98–100%
  • Storage Duration: 1–9 months
  • Notes: Requires high humidity to prevent wilting; store in perforated plastic for best results.
Grape Cold Room

Grapes

  • Ideal Temperature: 0°C
  • Relative Humidity: 85–90%
  • Storage Duration: 2–6 months
  • Notes: Prone to dehydration and mold; controlled atmosphere recommended for long storage.
Leafy Greens Cold Room

Leafy Greens

  • Ideal Temperature: 0–1°C
  • Relative Humidity: 95–98%
  • Storage Duration: 10–14 days
  • Notes: Highly perishable; cooling should be immediate after harvest to prevent decay.
Mangoe Cold Room

Mangoes

  • Ideal Temperature: 10–13°C
  • Relative Humidity: 85–90%
  • Storage Duration: 2–3 weeks
  • Notes: Use ethylene gas for uniform ripening; avoid chilling injury by not storing too cold.
Tomatoe Cold Room

Tomatoes

  • Ideal Temperature: 10–12°C
  • Relative Humidity: 85–90%
  • Storage Duration: 7–14 days
  • Notes: Storing at lower than recommended temperatures can damage flavor and texture.
Potatoe Cold Room

Potatoes

  • Ideal Temperature: 4–10°C
  • Relative Humidity: 90–95%
  • Storage Duration: 4–6 months
  • Notes: Avoid exposure to light to prevent greening; do not store below 4°C to avoid sugar buildup.

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