Whole produce and products of fruits and vegetables or other produce will be managed by adopting scientific techniques so that losses are minimized and storage life of commodity is prolonged without losing its quality, nutritive value and acceptability by consumers.
Prior to storing produce in cold stores, the important operations will be looked into carefully viz., sorting, grading, washing, drying, trimming, peeling (wherever, applicable), packing cartons or in crates and labeling. In some cases waxing and polishing may also be needed.
The produce will be subjected to pre-cooling (if needed) i.e. the process of rapid removal of field heat, the temperature to prevent deterioration in quality to reduce physiological losses and the spoilage and prolonging storage life. For maximum storage life of the produce, it is to be stored as soon as possible, particularly freshly harvested fruits and vegetables. The delay in placing the produce in cold store will reduce the storage-life due to ad advancing in deteriorative processes.
The produce will cooled down in the shortest possible period by the various techniques available. The Produce will be stored at the recommended temperature and humidity by the established research findings and experiences. The control for the optimum temperature and humidity is essential for efficient and successful storage.
So this are the main four parts which is to be maintained in the Pack House are as given below
The produce after cleaning and grading will immediately moved to the pre-cooling chambers where automatic pre cooling system are equipped with the technology for maintaining high humidity in the room for cooling produce at fastest possible time so that the field heat is removed so the freshness and appearance of the produce will remain as it is and produce will maintain its water content. The produce after pre cooling will be packed in the quality packing material acceptable to the local/ international markets and will be moved to the Controlled Atmosphere Cold Storage Chambers for Long-term storage or to the ripening chambers.
Hygienic, air-conditioned spaces capable of receiving, grading and packing large volumes. Facilitate quick pre-cooling and produce immediately after the harvest, for preserving the quality of texture and essence, including the nutritive value, over a prolonged period. Can store 15 days of produce at a time.