Up to a third of all food is spoiled or wasted before being consumed.
Fruits and vegetables are mostly made up of water, and when stored in a dry environment, can become dehydrated, losing weight and visual appeal to the buyer.
By preserving at low temperature after being harvested, the maturation and aging process is prevented, preserving the taste and quality. The ripening of the fruit is delayed, extending the chance of being available for sale out of season.
However, if the conservation and storage processes are not carried out under the right conditions, the fruit will dry out, causing a decrease in weight, deterioration in presentation and decrease in aroma, taste, and nutrient values. This will cause a decrease in sales which is bad for business.
In addition to dehydration and loss of quality, inadequate humidity control during storage can also favor the development of fungal diseases such as grey mold, especially in fruits and vegetables stored for long periods. Maintaining stable humidity levels is a key preventive measure to reduce the risk of microbial growth and post-harvest spoilage.
You can learn more about how humidity control helps prevent and manage this issue in our detailed guide on how to prevent and manage grey mold in the food industry.
To avoid this dehydration process, it is necessary to provide constant, controlled, artificial moisture to the ambient air. Using humidifiers that can provide optimal humidity levels avoids water loss and stops the dehydration process.
For a deeper look at the most suitable humidification system for cold storage and the recommended strategies to preserve fruits and vegetables, you can visit our dedicated guide on industrial humidifier for cold storage rooms to preserve fruits and vegetables.
Fisair has humidification equipment which maintains optimal humidification of the air, allowing improved quality and contributing to greater productivity.
Differences between conservation of the storage environment with and without moisture control.
Experts say moisture control is as essential as temperature control in the conservation of flowers. Rooms without any type of control dehydrate the flowers and shorten their life expectancy. Relative humidity in floral refrigerators should not be less than 80%RH, and ideally should be 90 to 95%RH. Moisture is important because it reduces the rate at which cut flowers and greenery emit moisture into the air. At a low relative humidity, the cut flowers lose more water and may dry and wither prematurely. At low temperatures and high relative humidity, a cut flower will take less water from its container because it is losing less water to the surrounding air.
