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