• Pre-Cooling of Perishables:
Cooling is the simplest and the most powerful technique for minimizing deterioration. Cooling of perishables should begin as quickly as possible after harvesting. Unless otherwise specified, reefer itself in general should not be pre-cooled to prevent ambient air from entering.
• Temperature:
Temperature of air delivered from the reefer into storage facility, and temperature of air leaving interior of cold store before returning to the reefer must all be controlled.
• Humidity:
The relative humidity of air around perishables is important in determining its storage conditions. A low relative humidity will cause desiccation (water loss) and weight loss of the perishable and in certain circumstances even packaging. A high relative humidity can also produce undesirable effects such as encouraging bacterial growth as well as producing physiological disorders.
• Carbon dioxide and Ethylene Control:
Carbon dioxide and ethylene produced by respiration can speed up deterioration, these gases should be controlled to a proper composite by fresh air exchange.
• Stowing:
Proper stowing allows refrigerated air to circulate evenly around the cargo inside a reefer and avoid any hot spots. With different stowage requirements for chilled and frozen cargos, our reefer specialist team will advise you on the most ideal stowing conditions.
• Commodity Compatibility:
Different perishables may have different maturity levels at different temperature, humidity, carbon dioxide and ethylene levels. Their inherent characteristics may also be incompatible. While some possess offensive odors, some may be highly susceptible to absorb odors, etc.