• vegetable cold room
  • vegetable cold room

Vegetable Cold Room

The temperature depends on the type of vegetables, but generally, it is preferred to maintain a temperature close to 0 degrees Celsius (32 degrees Fahrenheit).
  • vegetable cold room


In fruit and vegetable processing, one of the primary challenges is dealing with the inherent "field heat" found in freshly harvested produce. This field heat, if not managed properly, accelerates the spoilage of these perishable items. Effective temperature control is vital to preserving the quality and prolonging the shelf life of various types of fruits and vegetables.

Furthermore, maintaining precise temperature control is equally crucial during the transportation of these agricultural products. Temperature fluctuations during transit can negatively impact the condition and freshness of the produce.

To further enhance the preservation of quality and extend the shelf life of fruits and vegetables, the utilization of controlled atmosphere cold storage facilities emerges as an ideal solution.


To address the challenges associated with field heat in freshly harvested fruits and vegetables, several effective methods can be employed:

1. Field Heat Removal: One approach is to remove field heat by applying a layer of flake ice or crushed ice directly onto the harvested produce. Alternatively, a method involves the circulation of chilled water over the fruits and vegetables to rapidly dissipate the field heat.

2. Transportation Cooling: For short-distance transportation, the use of flake ice or crushed ice can be highly effective in maintaining the desired temperature during transit. Long-distance transportation can benefit from ice bottles, which provide a reliable cooling solution.

3. Cold Room Solutions: Icesource offers comprehensive cold room solutions that cater to the specific requirements of the fruit and vegetable processing industry. This includes the provision of controlled atmosphere cold storage, which is an advanced and ideal tool for extending the shelf life and preserving the quality of fruits and vegetables.