China cold storage solution provider
Zucchini Cold Chain Process Flow
Below is a recommended end-to-end cold chain process to maintain zucchini freshness from harvest to market:
1. Harvesting
✔ Harvest early morning when field temperature is low.
✔ Use sharp knives or scissors to avoid skin injury.
2. Pre-cooling
✔ Rapidly cool zucchini to 10°C within 4 hours of harvest.
✔ Methods: Forced-air cooling or vacuum cooling.
3. Sorting & Grading
✔ Remove damaged or diseased fruits.
✔ Sort by size and weight for consistent packaging.
4. Packaging
✔ Use ventilated plastic crates or cartons.
✔ Avoid stacking too high to prevent pressure damage.
5. Cold Storage
✔ Store at 5–10°C, 95% RH.
✔ Keep away from ethylene-producing fruits like apples and bananas.
6. Transportation
✔ Maintain cold chain during shipment with reefer trucks.
✔ Monitor temperature and humidity in transit.
Recommended Cold Room Layout for Zucchini
For a medium-scale zucchini storage facility (e.g., 500 m²):
- Pre-cooling Room: 1 zone at 10°C for rapid field heat removal.
- Main Cold Storage Room: 5–10°C, 95% RH, with pallet racking to maximize airflow.
- Sorting & Packaging Zone: Adjacent to cold room, temperature-controlled at 15°C.
- Loading Bay: Dock shelter with temperature buffer to prevent warm air entry.