China cold storage solution provider
Rambutan is a high-value tropical delicacy—but it’s extremely perishable. At ambient temperatures, it softens, sours, and molds within 3–4 days. Even in standard cold rooms, it rarely lasts beyond 10 days.
But with Controlled Atmosphere (CA) storage, you can:
✔️ Extend shelf life to 25–30 days
✔️ Maintain vibrant red skin and sweet flavor
✔️ Ship by sea (not air!) to Dubai, Moscow, or Shanghai
✔️ Reduce post-harvest loss from 40% → under 10%
So how much does a rambutan CA cold room cost—and how much can you actually store?
📦 Rambutan Storage Capacity vs. Investment
| Facility Size | Usable Volume | Floor Area* | Total Cost (USD) | Rambutan Stored |
|---|---|---|---|---|
| Small Exporter | 300 m³ | 75 m² (4m height) | $45,000 – $50,000 | 60 – 70 metric tons |
| Mid-Sized Co-op | 1,000 m³ | 250 m² | $85,000 – $100,000 | 200 – 240 metric tons |
| Large Packing House | 2,500 m³ | 625 m² | $140,000 – $160,000 | 500 – 600 metric tons |
*Assumes standard export cartons (8–10 kg/box), stacked with airflow gaps.
Rambutan density: ~200–220 kg/m³ (due to spiky skin and ventilation needs).
❄️ Critical CA Storage Conditions for Rambutan
Unlike apples or pears, rambutan requires precise temperature + gas balance:
- Temperature: 10–12°C (never below 8°C!)
- Relative Humidity: 90–95% RH (prevents skin browning and dehydration)
- O₂ Level: 4–5%
- CO₂ Level: 8–10%
- Airflow: Gentle circulation—no direct blast on fruit
- Pre-cooling: Must reach 12°C within 4–6 hours of harvest
⚠️ Storing at 5°C = chilling injury: dull skin, off-flavor, rapid decay.
❌ Low humidity (<85%) = skin shriveling and weight loss.
🌍 Real-World Insight
A rambutan exporter in Chanthaburi, Thailand built a 1,000m³ CA cold room to serve Gulf markets:
- Total Investment: $95,000 USD
- Capacity: Stores 220 tons of fresh rambutan
- Result:
- Extended sales window from 2 weeks → 5 weeks
- Switched from air freight ($8/kg) to sea freight ($1.80/kg)
Supplied Dubai supermarkets during Ramadan peak
Achieved ROI in 10 months