How to Keep Pomelos Fresh for Longer? Cold Storage Methods and Ideal Temperature for Red Pomelos

Winter is the best season to enjoy pomelos (Citrus maxima) — a fruit prized not only for its sweet, refreshing taste but also for its high nutritional and medicinal value. Pomelos are rich in vitamin C, help relieve cough, moisten the lungs, improve digestion, and boost immunity — making them a popular fruit during the colder months.

China produces pomelos in many regions, including Guangxi (Shatian pomelo), Fujian (Guanxi honey pomelo), Guangdong (Jin pomelo), Zhejiang (Yuhuan pomelo), and Sichuan (Liangping pomelo).
Since pomelos are harvested in large quantities, using fruit cold storage rooms is the most effective way to extend their shelf life while preserving their flavor, aroma, and nutritional value.

Below, we’ll explain the proper cold storage methods and temperature settings for preserving pomelos in large quantities.

1. Pre-Cooling Before Storage

To achieve the best preservation results, pomelos should be pre-cooled before entering the cold room.

• Pre-cooling temperature: below 5°C (41°F)
• Pre-cooling time: no longer than 72 hours

Pre-cooling removes field heat and slows down fruit respiration, helping to maintain the firmness and aroma of pomelos during long-term storage.

2. Cold Storage Temperature and Humidity Settings

The optimal temperature for storing pomelos is between 3°C and 5°C (37–41°F).
Temperature stability is essential — too low may cause peel browning or flavor loss, while too high increases the risk of black spot disease or decay.

• Recommended temperature: 3–5°C (37–41°F)
• Relative humidity: around 90%

⚠️ Important: Avoid spraying water to increase humidity, as pomelos are sensitive to excess moisture. Instead, use a humidifier or air atomizer to maintain stable humidity inside the cold room.

Under these conditions, pomelos can be stored for up to 3 months, maintaining their original flavor, juiciness, and nutritional content.

3. Gradual Warming Before Unloading

When removing pomelos from the cold room, the temperature should be raised slowly — by 5–8°C (41–46°F) per day — to prevent condensation.
Once the room temperature is within 2–3°C of the outside air, pomelos can safely be taken out without the risk of surface moisture or spoilage.