Vegetable Cold Storage FAQs — Cost, Capacity, Energy Use & Investment Return Guide

When it comes to vegetable preservation, cold storage plays a crucial role in maintaining freshness, quality, and market value. Below, we’ve compiled the most common questions and answers about building and operating a vegetable cold storage room, including cost, storage capacity, temperature settings, and energy efficiency — exactly the details international buyers care most about.

Q1: How long can vegetables stay fresh in a cold storage room?

The storage duration depends on the type of vegetables and temperature settings. For example:

• Garlic sprouts, onions, spinach, coriander, carrots, cabbage, celery, and lettuce can be stored at -1°C to +1°C with 90–95% humidity for 35–90 days.
• Potatoes can be kept at 2°C–4°C, 85–90% humidity.
• Beans, cucumbers, and tomatoes should be stored at 7°C–13°C, 85–95% humidity, and can last up to 60 days.

Proper temperature and humidity control is essential to prevent moisture loss and decay.

Q2: What is the best temperature setting for vegetable cold storage?

Generally, 2°C to 4°C works well for most vegetables.

For chill-sensitive vegetables like cucumbers, zucchini, and bitter gourd — keep the temperature around 5°C–7°C.

For aging-sensitive vegetables like garlic stems and broccoli — maintain around 0°C.
Always adjust based on vegetable type and ripeness level.

Q3: How much does it cost to build a vegetable cold room?

The cost depends on several factors:

• Cold room size (length × width × height)
• Temperature and refrigeration method
• Equipment brand and insulation material

Typically, a vegetable cold storage room costs between $300–$400 per square meter (USD), but an exact quotation requires a site inspection and design plan from Haocool engineers.

Q4: How much electricity does a 20m² vegetable cold room use?

A 20m² cold storage consumes around 50 kWh per day, totaling 3000 kWh per month.
At an industrial electricity rate of $0.20/kWh, monthly electricity costs are about $600 USD.
Using energy-efficient compressors and proper insulation can reduce power consumption by up to 15–20%.

Q5: What should be noted when using a vegetable cold storage room?

• Always pre-cool vegetables before loading.
• Load quickly to minimize temperature fluctuation.
• Maintain 60–120 cm clearance from the ceiling for proper airflow.
• Regularly inspect and remove spoiled produce to prevent contamination.