Ensure longer shelf life, and preventing weight loss when
storing fruit, vegetable and other foodstuffs

It goes without saying that environmental conditions are of paramount importance throughout the fresh fruit and vegetable supply chain. However, temperature is not the only important attribute, humidity control has a high relevance too.  Even the most efficient refrigeration equipment can have a drying effect on fresh produce, this can result in weight loss, reduced shelf life and a visible “loss of freshness”, which all reduce marketability and profit. Supermarket procedures can often mean a lengthy time period before produce reaches the shelves, and humidification can help at various stages of the cool chain.

By adding moisture to the air in post-harvest, storage and packaging environments, weight loss through refrigeration can be minimized, and crop availability outside of season assisted. Humidity levels of 85% to 95%rh are typical, dependant upon the type of produce or process. Other applications for humidification include bananas, where the correct humidity level prevents early ripening, and in the frozen meat market, where humidification can prevent weight loss through refrigeration.