Fabrication And Performance Evaluation Of Cold Storage System

2.2.2    Handling of Fruits and Vegetables
    Considering the handling of harvesting produce, the following points are important:
i.    Before being out into storage, produce should be sorted and grade with regards to quality (only high quality produce should enter the storage facility)(USAID 2009).
ii.    Produce needs to be cleaned (with clean water in order to avoid the spread of molds and fungi) before being put into storage containers and entering the storage rooms.
iii.    Dirt bears the potential of introducing pest into the storage facility (SUSTAIN, n. d.)
iv.    Time span between harvest and the placement into storage needs to be kept as short as possible (USAID 2009)
2.2.3    Transport of Fruits and Vegetables
    For the transport of fresh produce, the following points need to be considered.
i.    Trucks, carts, etc. should not be overloaded to avoid damage.
ii.    Use high quality packaging that will withstand the transport (USAID 2009).
2.3    Storage Guidelines for Food and Vegetable
    Cold storage of food and vegetables was used extensively by our ancestors to keep food after the harvest season.  In modern times, the year round availability of fresh produce in the supermarket has reduced the use of home storage.  However, even today they are benefits of home storage, which make it a good alternative to buying produce from the store.  Most importantly, home gardeners often have excess fruits and vegetables that cannot be consume immediately but would store well.  Even those without gardens can buy food “in season” when it is fresh and expensive and then store it at home until a later date.  Both these option are cheaper than buying food in the winter when it is often quite expensive.  In addition, stored food harvested at peak maturity from the garden usually has better flavor and a high nutritional value.  (Isenberg, 2004).
    When harvesting your own produce for storage, or buying it locally in seasons, there are certain guideline to follow which assure maximum quality and minimum spoilage of your stored food.
(i)    Harvest fruits and vegetables at peak maturity or as near as possible.
(ii)    Only used produce that is free from all visible evidence of disease.
(iii)    Do not pick fruit or vegetable that has severe insect damage.
(iv)    Handled food carefully after harvest so that it is not cut or bruised.
(v)    Leave an inch or more of stem on most vegetables to reduce water loss and prevent infection.
(vi)    Use late-maturing varieties better suited to storage.
In general, use only the best food for storage.  Damaged food is more likely to suffer mold and bacteria decay during storage and thus should be used fresh, processed and discarded.  (Isenberg, 2004).
2.4    Conditions of Cold Storage for Fruits and Vegetables
    Once harvested, fruits and vegetables must be stored under proper conditions, the most important of which are temperature and humidity.  Each fruits and vegetables has its own ideal set of conditions at which it will store most successfully for the maximum length of time.  These conditions can be classified into four groups:
(a)      Vegetables which require moist conditions
(b)      Vegetables which require cold and dry conditions
(c)    Vegetables which require warm and dry conditions.
The table on the following page list temperature and humidity requirement for most vegetables.  In addition to proper temperature and humidity, all fruits and vegetable must be kept in a dark aerated environment.  While most vegetable moist conditions, standing water must be avoided, as it will quickly lead to rot.  Produce must not be allowed to freeze and should be protected from animal pest such as mice.  It is important to remember that crops held in storage are still living plants, capable of respiration and affected by their environment.  The goal of storage is to keep them in a dormant state.
One other note, fruits and vegetables should always be stored separately.  Fruits release ethylene, which speeds the ripening process of vegetables.  Fruits are also very susceptible to picking up the taste of nearby vegetables.