Fresh products, i.e. vegetables and fruits, are perishable goods. They are sensitive to temperature, moisture, light, oxygen and mechanical damage. For this reason, they require special transport and storage conditions. How to transport fresh produce?
Temperature conditions - storage of vegetables and fruit in a cold room
Vegetables and fruits under normal temperature conditions carry out a respiratory process in which the amount of oxygen absorbed equals the amount of carbon dioxide released. Breathing accelerates the aging of fresh produce. To slow down the ripening and aging of fruits and vegetables, store them at a low temperature. The breathing rate at 0 degrees Celsius is several times lower than at room temperature. The amount of oxygen absorbed by vegetables and fruits is reduced. In order to extend the freshness of the products as much as possible, they should be transported and stored at a temperature close to the freezing point, i.e. approx. 0-3 degrees Celsius. This allows you to extend their shelf life to several days. Cooling down to the desired temperature should take place immediately after harvesting.
Transport temperature too low
Too intense drop in temperature may lead to local freezing of products, therefore, when cooling vegetables and fruits, one should take precautions and observe the standards for specific goods. Different types of vegetables and fruit require different storage conditions.
Air humidity
In the transport of vegetables and fruit, other conditions are also important, apart from low temperature. The humidity of the air also affects the aging and deterioration of products. As in the case of temperature, the recommended humidity also varies for different types of vegetables and fruit. The required humidity is between 70 and 100 percent. Standard air humidity for most vegetables and fruits is around 95 percent.
Retention period
The storage time is also different for individual vegetables and fruits. Ripe dry onions can be stored in a cold store for up to 8 months. The shelf life of ripe potatoes is 5-10 months, cabbage 5-6 months, and carrots 3-6 months. Mushrooms can be stored for the shortest time - 5-7 days, young carrots - 10-14 days or ripe tomatoes - 1-2 weeks.
Transport and storage of processed vegetables
Other storage and transport conditions apply to processed products. Marinated vegetables, i.e. in vinegar, can be stored for the longest time. Transport and storage does not have to take place in a cold store. Pickled vegetables can be stored for several years when fully edible. Processed products have reduced nutritional value, but are still a valuable part of the diet and taste good. You can also find minimally processed vegetables on sale. The technology of minimal processing is based on the use of processing methods that make it possible to obtain products partially or completely prepared for consumption, while maintaining freshness similar to the initial raw material. Among lightly processed products you can find cut vegetables, salads, mixed vegetables, salads, vegetable snacks. Minimal processed products have a high nutritional value. The lowered temperature influences the prolongation of their freshness, as well as the use of special packaging. When transporting vegetables and fruit, professional isothermal equipment is usually used. The use of isothermal means of transport allows you to deliver the products to the destination in the right condition and ensure their maximum shelf life after being placed in the cold store.