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  • Keeping the temperature at the desired level is the most important factor in reducing fruit rot. The best way to keep rot to a minimum is to quickly move fruit to near zero.
  • Pre-cooling of strawberries must be done within one hour after harvest. Delay in cooling of 2, 4, 6, 8 hours reduces marketable fruit (20%, 37%, 50% and 70%, respectively). These values were determined according to the fruits kept at 25 degrees. The most common method used for pre-chilling fruit is air-cooling using power. This is the fastest and most widely accepted system in small businesses.
  • Strawberry storage can be done at 0 degrees temperature and 90-95% relative humidity for 1 week. With the application of freezing at -18 degrees, the storage life can be increased up to 18 months.
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