Potato Cold Storage
In the storage of potatoes, the storage period consists of five specific steps that must be taken.
1-Drying
2-Wound healing
3-Cooling
4-Conditioning
5- Bringing it to the desired processing temperature.
| Product | Storage Temperature °C | Storage Humidity Relative % | Max CO₂ – Parts Per Million (PPM) |
| Table Potatoes | 4-6 °C | %92 | 7000 Pages/min |
| Potato Chips | 7-12 °C | %92 | 2750 Pages/min |
| Potato Seeds | 2-4 °C | %85 | 5000 Pages/min |
Onion Cold Storage
The storage period of onions consists of 4 stages:
1-Drying
2-Cooling
3-Storage
4-Bring to the desired processing temperature without condensation
| Product | Storage Temperature °C | Storage Humidity Relative % | Max CO₂ – Parts Per Million (PPM) |
| Onions | 1-2 °C | %65-75 | < 10.000 Pages/minute |
Carrot Cold Storage
Healthy carrots should be cooled to a wound healing temperature of approximately 10 to 12 °C upon arrival in storage. After a period of three days, the product can be gradually cooled to a desired temperature of about 0 – 1 °C. In order to prevent mold and bacterial diseases, the unhealthy product should be cooled to the desired storage temperature as soon as possible. Proper air circulation in the storage facility is vital to avoid variations in product temperature. During storage, the product continues to breathe and emits CO₂. Visible damage may occur with a CO₂ percentage above 3%.
| Product | Storage Temperature °C | Storage Humidity Relative % | Max CO₂ – Parts Per Million (PPM) |
| Carrots | 0-1 °C | %95-98 | < 10.000 Pages/minute |
