Vegetable Cold Room

A Vegetable Cold Room is a specially designed temperature-controlled storage solution used to keep fresh vegetables in their natural state for a longer time. Since vegetables are highly perishable, they require specific temperature and humidity conditions to maintain freshness, color, taste, and nutritional value from the farm to the consumer.

• Vegetables start to lose freshness immediately after harvest due to respiration and moisture loss.
   
• Without proper storage, they wilt, spoil, and lose nutrients within a short period.
   
• A cold room slows down biological processes, reduces microbial growth, and extends shelf life.
   

• Temperature Range: +2°C to +8°C (depending on vegetable type)
   
• Relative Humidity: 85% – 95% (to prevent dehydration)
   
• Ventilation: Proper air circulation to remove ethylene gas and maintain even cooling.
   

1. Customized Size & Capacity – Designed as per farm, warehouse, or distribution center needs.
    
2. PUF/PIR Insulated Panels – Maintain consistent cooling and reduce energy loss.
    
3. High-Humidity Control – Prevents vegetables from drying out.
    
4. Efficient Refrigeration Units – Energy-efficient cooling systems with precise control.
    
5. Hygienic & Food-Grade Construction – Smooth surfaces to prevent bacterial growth.
    
6. Doors & Flooring Options – Swing/sliding doors, anti-slip flooring for safety.
    
7. Temperature & Humidity Monitoring – Digital controllers or IoT-enabled systems.
    
8. Ethylene Control Technology (optional) – Slows ripening of ethylene-sensitive vegetables.
    

• Farmers & Growers – To store harvested vegetables before selling.
   
• Food Processing Units – For raw material storage.
   
• Wholesale Markets & Distributors – To preserve vegetables during supply chain.
   
• Hotels, Restaurants & Catering – For daily kitchen vegetable storage.
   
• Supermarkets & Retail Chains – For back-end storage to reduce wastage.
   

✅ Extends shelf life from a few days to several weeks.

✅ Retains freshness, color, taste, and nutritional value.

✅ Reduces post-harvest losses and wastage.

✅ Helps farmers & traders get better market prices.

✅ Ensures steady supply of vegetables throughout the year.

✅ Improves profitability and efficiency in the supply chain.