Cold Storage Warehouse

Cold storage is vital for efficient inventory management, encompassing the storage of various product groups. These include fruit and vegetables, processed foods (such as meat and fish), and final goods (including beverages and pharmaceuticals). Cold storage plays a crucial role in preserving the freshness and quality of perishable goods within these warehouses.

Climacteric Fruits and Vegetables
Certain fruits and vegetables (e.g. tomatoes, pears, quinces, and melons) are climacteric. They are harvested before full ripening and undergo ripening during cold storage. Ripening rooms are temperature and humidity-controlled to ensure the ripening process is successfully completed.

Non-Climacteric Fruits and Vegetables
Non-climacteric fruits and vegetables, such as oranges, lemons, tangerines, cucumbers, and peppers, require refrigeration to prevent deterioration. It is crucial to allow them to mature adequately on plants before harvesting. De-greening of citrus fruits must be done in temperature- and humidity-controlled rooms or tunnels.

Frozen Cold Storage: Safeguarding Perishable Goods
Meat, fish, chicken, and baked goods are susceptible to spoilage due to micro organisms. Proper refrigeration slows down pathogen reproduction. Maintaining an uninterrupted cold chain during distribution is vital for preserving quality and safety.

Primary and Secondary Cooling
After meat has been butchered it must be immediately refrigerated at an abattoir to reach an internal temperature of 3 °C to 4 °C (primary cooling). This step prevents microbe proliferation and extends the shelf life. Secondary cooling to 0°C halts pathogen reproduction. Secondary cooling is required during meat processing.

Cold Storage for Finished Goods: Beer, Tobacco, Pharmaceuticals
Cold storage is crucial for preserving finished goods like beer, tobacco, and pharmaceuticals. Refrigeration maintains their quality, efficacy, and stability, safeguarding their composition and potency.

Cold Storage Warehouse 2