JyoStar Cold Storage

JyoStar Cold Storages, Fruits & Vegetable Cold Store requires to quickly brings down the inherent temperature in harvested fruits and vegetables in order to maintain its freshness and natural taste and increase the self live of the product to avoid the waste of Fruits & Vegetable. Cold storage is the one widely practiced method for bulk handling of the perishables between production and marketing processing. It is one of the methods of preserving perishable commodities in fresh and wholesome state for a longer period by controlling temperature and humidity within the storage system. Maintaining adequately low temperature is critical, as otherwise it will cause chilling injury to the produce. Also, relative humidity of the storeroom should be kept as high as 85-90 per cent for most of the perishables, below which has detrimental effect on keeping the quality of the produce.

Most fruits and vegetables have a very limited life after harvest if held at ambient harvesting temperatures. Post-harvest cooling rapidly removes field heat, allowing longer storage periods. Proper post-harvest cooling can:

  1. Reduce respiratory activity and degradation by enzymes;
  2. Reduce internal water loss and wilting;
  3. Slow or inhibit the growth of decay-producing microorganisms;
  4. Reduce the production of the natural ripening agent, ethylene.

Cold Storage Facility

JyoStar Cold Storage offers Refrigeration utilized for multi-purpose cold storage, controlled atmosphere cold storage for fruits, specially designed cold storage for root-vegetables, frozen plants with IQF and allied processing machinery, fruit-ripening rooms, pre-cooling rooms, various type of ice plants, ice conveying systems, etc.

Based on their thermal incompatibility the produce is classified into:

Most perishable products, not sensitive to cold (0-4°C) : e.g. Apple, grape, carrot and onion

Vegetable produce moderately sensitive to cold (4-8°C) : e.g. Mango, orange, potato and tomato (ripened)

Vegetable produce sensitive to cold (>8°C) : e.g. Pineapple, banana, pumpkin and lady finger

Based on the purpose, the present day cold stores are classified into following groups:

Bulk cold stores: Generally, for storage of a single commodity which mostly operates on a seasonal basis e.g.: stores for potatoes, chilies, apples etc.

Multi-purpose cold stores: It is designed for storage of variety of commodities, which operate practically, throughout the year.

Small cold stores: It is designed with pre-cooling facilities. For fresh fruits and vegetables, mainly for export-oriented items like grapes etc.

Frozen food stores: It is designed for with (or) without processing and freezing facilities for fish, meat, poultry, dairy products and processed fruits and vegetables.