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Apple Cold Storage
500T Metalex Apple Cold Storage
| Usage Application | Apples , Cherries. |
| Room Temperature | 0°C - 2°C |
| Storage Capacity | 2000–5000 MT |
| Usage/Application | storage |
| Room Size | Above 500 m³ |
| Capacity | 3000 to 10000 MT |
| Insulation Thickness | 100 mm |
| Panel Material | PPGI–PPGI |
| Brand | Metalex Apple cold storage |
| Door Type | Sliding Door |
| Floor Type | Insulated Floor |
| Refrigerant | Ammonia (R717) |
| Power Supply | 400V 3 Phase 50Hz |
| Duration | 4 to 6 months |
| Condition | New |
| temperature | 0°C to 2°C |
| Humidity | 90 to 95% |
Additional Information:
- Production Capacity: Our range begins from 50 Tons.
- Delivery Time: 4 weeks from date of Purchase order with advance.
2500T Metalex Apple Cold Storage
| Usage Application | Fruits & Vegetables, Apple |
| Room Temperature | 0–4°C |
| Storage Capacity | 2000–5000 MT |
| Room Size | As per Chamber Size |
| Insulation Thickness | 100 mm |
| Panel Material | PPGI–PPGI |
| Door Type | Sliding Door |
| Floor Type | Insulated Floor |
| Refrigerant | Ammonia (R717) |
| Power Supply | 415V 3 Phase 50Hz |
Storing apples effectively is a delicate balance of science and engineering. Because apples are "climacteric" fruits—meaning they continue to ripen after being picked—cold storage must slow down their respiration rate to prevent spoilage and maintain texture.
1. Controlled Atmosphere (CA) StorageThis is the gold standard for long-term apple storage (often 6–12 months). It involves precise manipulation of the environment inside a sealed room:
-
Temperature: Usually maintained between 0°C and 2°C. Even slight deviations can cause freezing injury or accelerated ripening.
-
Oxygen Reduction: Oxygen levels are lowered from the atmospheric 21% to approximately 1%–2%. This effectively "puts the apple to sleep" by slowing its metabolism.
-
Carbon Dioxide Control: CO_2 levels are monitored and kept low (often around 1%) to prevent internal browning or "pithy" textures.
Apples are about 85% water. Without high humidity, they lose moisture to the air, resulting in shriveled skin and a loss of "crunch."
-
Target Humidity: Standard practice requires 90% to 95% relative humidity.
-
Method: This is achieved through specialized humidifiers or by ensuring the cooling coils have a small temperature differential to prevent moisture from freezing onto the equipment.
Apples naturally produce ethylene gas, which acts as a ripening hormone. In a confined cold storage space, ethylene can build up and cause a "domino effect," where one ripening apple triggers the rest.
4. Common Varieties and Storage SensitivityNot all apples react the same way to cold storage.
| Variety | Storage Potential | Key Sensitivity |
| Honeycrisp | Medium (4–6 months) | Highly sensitive to "chilling injury"; often requires a conditioning period at warmer temps. |
| Fuji | High (9–12 months) | Resilient; holds sweetness and firm texture exceptionally well in CA. |
| Gala | Medium (3–6 months) | Prone to losing flavor if kept too long; benefits from rapid cooling post-harvest. |
| Granny Smith | High (6–10 months) | Prone to "superficial scald" (brown skin patches) if ventilation is poor. |
5000T Metalex Apple Cold Storage
| Usage Application | Fruits & Vegetables |
| Room Temperature | 0–4°C |
| Storage Capacity | 2000–5000 MT |
| Room Size | As per Capacity |
| Insulation Thickness | 100 mm |
| Panel Material | PPGI–PPGI |
Storing apples effectively is a delicate balance of science and engineering. Because apples are "climacteric" fruits—meaning they continue to ripen after being picked—cold storage must slow down their respiration rate to prevent spoilage and maintain texture.
1. Controlled Atmosphere (CA) StorageThis is the gold standard for long-term apple storage (often 6–12 months). It involves precise manipulation of the environment inside a sealed room:
-
Temperature: Usually maintained between 0°C and 2°C. Even slight deviations can cause freezing injury or accelerated ripening.
-
Oxygen Reduction: Oxygen levels are lowered from the atmospheric 21% to approximately 1%–2%. This effectively "puts the apple to sleep" by slowing its metabolism.
-
Carbon Dioxide Control: CO_2 levels are monitored and kept low (often around 1%) to prevent internal browning or "pithy" textures.
Apples are about 85% water. Without high humidity, they lose moisture to the air, resulting in shriveled skin and a loss of "crunch."
-
Target Humidity: Standard practice requires 90% to 95% relative humidity.
-
Method: This is achieved through specialized humidifiers or by ensuring the cooling coils have a small temperature differential to prevent moisture from freezing onto the equipment.
Apples naturally produce ethylene gas, which acts as a ripening hormone. In a confined cold storage space, ethylene can build up and cause a "domino effect," where one ripening apple triggers the rest.
4. Common Varieties and Storage SensitivityNot all apples react the same way to cold storage.
| Variety | Storage Potential | Key Sensitivity |
| Honeycrisp | Medium (4–6 months) | Highly sensitive to "chilling injury"; often requires a conditioning period at warmer temps. |
| Fuji | High (9–12 months) | Resilient; holds sweetness and firm texture exceptionally well in CA. |
| Gala | Medium (3–6 months) | Prone to losing flavor if kept too long; benefits from rapid cooling post-harvest. |
| Granny Smith | High (6–10 months) | Prone to "superficial scald" (brown skin patches) if ventilation is poor. |
1000T Metalex Apple Cold Storage
| Usage Application | Fruits & Vegetables |
| Room Temperature | 0–4°C |
| Storage Capacity | 2000–5000 MT |