Fruit and Vegetable Storages

For maximum preservation of their nutritional value, fruit and vegetables must be stored at specific temperatures and humidity, depending on the product.

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Kelvion in fruit and vegetable storages

For example, root and leafy vegetables should be kept at ± 0°C, with 85 - 95% humidity, while apples require a temperature of +1°C to +4°C and 92 - 95% humidity. Minimal dehumidification is important to ensure the minimum loss of weight and quality. After dehumidification of more than 5%, lettuce cannot be sold. To counteract fungal decay and putrefaction, good air ventilation for the cooled goods presents another central challenge to be mastered.

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