|
|
Products
The most important processes that make long-term preservation possible after harvesting fruit and putting them into cooler rooms are the processes of respiration and transpiration. Therefore it is necessary to create and maintain optimal temperature-humidity conditions, optimal oxygen and carbon dioxide concentration and to remove ethylene for optimal fruit and vegetable storage conditions. The optimal parameters of temperature and humidity for conventional coolers and for the main crops are listed in the table below.
|
|
Fruit and vegetable storage time, depending on the temperature and humidity
|
|
Products
|
Temperature, °С
|
Humidity, %
|
Retention period
|
|
Apple
|
-1+4
|
90-95
|
1-8 months
|
|
Brinjal
|
8-12
|
90-95
|
1-2 weeks
|
|
Broccoli
|
0-1
|
95-100
|
1-2 weeks
|
|
Cherry
|
-1+2
|
90-95
|
3-7 days
|
|
Strawberry (wild)
|
0
|
90-95
|
5-7 days
|
|
Cabbage
|
0-1
|
95-100
|
3-7 months
|
|
Carrot
|
0-1
|
95-100
|
4-8 months
|
|
Cauliflower
|
0-1
|
95-100
|
2-4 weeks
|
|
Celery
|
0-1
|
95-100
|
1-3 months
|
|
Plum
|
-1+2
|
90-95
|
1- 8 weeks
|
|
Currant
|
-0,5 -0
|
90-95
|
7-28 days
|
|
Cucumber
|
8-11
|
90-95
|
1-2 weeks
|
|
Garlic
|
0
|
70
|
6-8 months
|
|
Grapes
|
-1-0
|
90-95
|
4-6 months
|
|
Melon
|
4-15
|
85-90
|
1-3 weeks
|
|
Onion
|
-1-0
|
70-80
|
6-8 months
|
|
Pear
|
-1+3
|
90-95
|
1-6 months
|
|
New potatoes
|
4-5
|
90-95
|
3-8 weeks
|
|
Potatoes
|
4-5
|
90-95
|
4-8 months
|
|
Raspberries
|
-0,5 -0
|
90-95
|
2-3 days
|
|
Pepper
|
7-10
|
90-95
|
1-3 weeks
|
|
Peach
|
-1+2
|
90
|
2-6 weeks
|
|
Cherry
|
-1+2
|
90-95
|
2-3 weeks
|
|
|
