Fruit and Vegetables in a Cold Room: Temperature, Humidity, Ethylene

Why Fruit and Vegetables Need Cold

Fruit and vegetables stay “alive” even after harvest — they respire and give off heat and moisture. A low positive temperature slows these processes, so the produce keeps its firmness, flavor and marketable appearance for longer. For many fruits and vegetables, a range of 0…+5°C is typically used.

At the same time, not all produce needs the same conditions. Some warmth-loving crops (such as bananas, cucumbers, eggplants and tomatoes) can be damaged at temperatures that are too low — developing spots or losing flavor. It is therefore best to confirm the right regime for a specific product with your supplier or a specialist in advance.

Humidity

Along with temperature, air humidity is also important. In very dry air, vegetables lose water, wilt and lose weight. For many fruits and vegetables, a high relative humidity of roughly 85–95% is usually recommended. However, some products, such as onions and garlic, need a drier environment instead. Excess moisture and condensation, on the other hand, encourage mold growth.

Ethylene: What Should Not Be Stored Together

Some fruits release ethylene as they ripen — a natural gas that accelerates ripening and aging. When such products are stored together with ethylene-sensitive ones, the latter turn yellow, soften or spoil faster.

• Active ethylene producers: apples, pears, bananas, apricots, peaches, plums, tomatoes, avocados;
• Ethylene-sensitive: leafy greens and lettuce, broccoli, cabbage, cucumbers, carrots, kiwi.

In practice, this means ethylene producers and sensitive products are best kept apart — in separate chambers or as far from each other as possible. Odor transfer should also be considered: for example, onions and certain fruits should not be stored together.

Ventilation and Placement

Even air circulation prevents “warm spots” and the buildup of excess moisture and gases. To achieve this:

• Use ventilated crates and pallets;
• Leave gaps between pallets, walls and the ceiling;
• Do not stack boxes directly on the floor or pack them too tightly;
• Bring only clean, undamaged produce into the chamber and regularly remove spoiled items.

Receiving and Monitoring

Storage results depend largely on the condition in which the produce arrives. Ideally, fruit and vegetables should be cooled as soon as possible after harvest. During storage, regularly check temperature, humidity and the condition of the produce so you can spot signs of mold or rot early.

Fruit and Vegetables at Georgian Holding

Georgian Holding offers cold rooms at 0…+5°C, suitable for most fruits and vegetables; chambers range from 32 to 145 m². Georgian Holding has served more than 300 clients in Tbilisi for 15 years. We have a private railway siding, forklifts, freight elevators and video surveillance. Call us at +995 555 16 77 77 (Monday–Friday, 09:00–21:00) or browse the chamber catalog on our website.