Cold storage of fruit & vegetables
Practical Action
Packing system
A packing system is required so that the produce can be loaded and unloaded easily and
safely. This can be a system using crates that can be stacked or a more complicated system
using racks and trays. It is important that the crates are small enough to be moved easily
when full of vegetables; are able to be easily and safely stacked; and are strong enough to
hold the weight of the other crates. It is essential that the airflow is not restricted, therefore
a two foot gap should be left between the walls and the crates and three foot gap left between
the crates, the ceiling and refrigeration units. Figure 1 shows the design of a crate that is
suitable for cold stores. For small-scale cold storage systems, stackable crates are the most
appropriate packing system.
The layout plan for the crates needs to be
simple and clear so that produce can be
removed easily and quickly.
Length of storage
Table 1 gives the maximum storage times
recommended by various organisations.
These recommendations are based on
figures from Europe and America and are
often for too long for small-scale stores in
tropical countries for the following reasons:
It is often difficult to prevent delays
between harvest and storage.
The produce is often bruised during
harvest and loading of the store.
Transport can be bumpy and result in
damage.
The temperature of the retail outlets is
far higher than for the retail outlets in
Europe and America.
Figure 1: Crates used for storage & transport
Incompatibility
If different produce is being stored in the same room there is a risk of transfer of odours or
ethylene. Table 2 shows the more important incompatibilities.
Apples
Bananas Cabbage
Grapes
Oranges
Potatoes
Vege-
tables
Apples
-
N SR
Y
Y
SR Y
Bananas
N
-
N
Y N N Y2
Cabbage
SR
Y
-
SR N
SR SR
Grapes
Y
Y
SR -
YYY
Oranges
Y
N
N
Y-
YY
Potatoes
SR
N
SR
Y
Y
-
Y
Vegetables Y
Y
SR
Y
Y
Y
-
Y = No cross action SR = Slight danger
N = Cross action will take place
Table 2: Compatibility of storage
BR = Danger
Operation of the cold store
The cold store should be kept very clean and the doors opened as little as possible.
Transport
Care needs to be taken during the unloading of the cold store and during transport. If the
produce can be transported in the same crates they were stored in, handling and concomitant
damage will be reduced.
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