Fresh vegetable and fruit cold storages should be designed separately for each product and cooled according to need. Because not every product is stored under the same conditions.

Considering the production/consumption relationship in the world conjuncture, no main product can be consumed as soon as it is produced. In particular, there is a need for a time and place for the mentioned important fruits/vegetables to be consumed after harvest. All produced foods; It is possible to feed it to people living in any country on this planet without causing a loss of quality, but by using one of the preservation methods.

Around the world and in our country, there are losses of up to 50%, especially in fresh fruits and vegetables. For example, we lose 25% of the fruits that we produce with great effort in our country from the harvest to the consumer's table. In other words; We throw away 750,000 tons of our apples, which we produce on average 3 million tons. 44% of the reasons are due to inappropriate conditions at the stage from production to reaching the consumer.

When we look at the world in general, the loss rates are around 20%, and the loss only in apples is around 15 million tons. This amount is the annual food requirement of all African countries. For these reasons, in order to reduce food waste and minimize fresh fruit and vegetable losses; It is of great importance that the post-harvest processes are carried out correctly, especially the cold storage facilities are designed in accordance with the product characteristics, the cooling loads and material selections are chosen according to their functions. Highend is working on project proposals with its expert team and offers the most suitable cold storage solutions.

Preservation of some fruits and vegetables in cold storage warehouses

Apple: Fruits are collected at the harvest stage before they reach the eating stage. Since large fruits are not resistant to storage, they are separated from small fruits as they are not economical, and they are 55-75mm. diameter should be stored. Also, temporary varieties are more suitable for storage.

Pear: Unlike apples, many pear varieties do not mature in storage, so they must be ripened before storage.

Lemon: Lemon is one of the fruit types that are successfully stored in the picture for a long time. However, mechanical damage to the outer surface of the lemon should be avoided. Because mold fungi are effective even on healthy fruits, it is considered necessary to fight.

Orange: For the storage of oranges, it is necessary to take precautions for waxing and mold growth on the peel.

Grape: Since the grape is one of the fruits that do not ripen after harvest, it is harvested and stored at the time of eating. It also needs to be sulphured to prevent rotting.

Onions: Onions must be well dried before storage. Onions have a high need for ventilation, and there is a danger of mold in the presence of high humidity and insufficient ventilation. In addition, the storage temperature is 0°C and should not fall below -1°C due to the danger of freezing.