From fresh fruits and vegetables to dairy products, meat, poultry and seafood, perishable goods play a vital role in our daily lives. Ensuring their quality and extending their shelf life is critical, and CIMC Yang Zhou Base’s refrigeration sea container revolutionizes the way perishable goods are transported and stored, providing a controlled environment that helps maintain optimal conditions. In this article, we will explore the factors that affect the storage duration of perishable cargo in refrigerated sea containers, recommended storage durations for different types of cargo, and strategies for maximizing storage duration.
Ⅱ、Factors Affecting Storage Duration
To understand the storage duration of perishable cargo in a refrigerated sea container, several factors that affect its quality and shelf life must be considered. These factors include temperature control, humidity control and air circulation.
Temperature control is a key factor in preserving perishable goods. Different types of goods have specific temperature requirements to maintain freshness and prevent spoilage. For example, fruits and vegetables typically require temperatures of 32°F to 55°F (0°C to 13°C), while seafood and dairy products may require slightly lower temperatures.
Consistency of temperature is also important. Fluctuations or changes in temperature can accelerate the deterioration of perishable goods. Therefore, it is critical to maintain a consistent and optimal temperature throughout the storage period.
Humidity levels also play a critical role in preserving perishable goods. Certain fruits and vegetables, such as leafy greens and berries, are sensitive to high humidity levels and may deteriorate quickly if exposed to high humidity. Conversely, insufficient humidity can lead to dehydration and affect the quality of products such as meat and dairy products.
Proper humidity control helps maintain the freshness and texture of perishable goods. Maintaining relative humidity levels within the recommended range for each product type is critical to maximizing storage time.
Ⅴ、Air circulation and ventilation
Another factor that significantly affects storage duration is air circulation and ventilation within the refrigeration sea container. Proper air circulation helps prevent the formation of hot spots and ensures uniform cooling throughout the container. It helps to remove ethylene gas, a natural byproduct of some fruits and vegetables that accelerates ripening and spoilage.
Ventilation plays a critical role in controlling the concentration of gases in the container. Adequate ventilation releases carbon dioxide produced by certain products and prevents the accumulation of harmful gases that can negatively affect the quality of perishable goods.
Ⅵ、Types of perishable goods and their storage periods
The storage period of perishable goods varies depending on the type of product. Let us delve into the different categories of goods and their recommended storage periods:
1.Fresh fruits and vegetables
Fresh fruits and vegetables are highly perishable and require careful storage conditions to maintain their quality. Here are some examples of typical storage durations:
- Apples: Store at 30°F to 32°F (-1°C to 0°C) and at controlled humidity levels for up to 6 months.
- Greens: Store at 32°F to 40°F (0°C to 4°C) and at higher humidity levels for approximately 5 to 7 days.
- Berries: Store at 32°F to 40°F (0°C to 4°C) and lower humidity for approximately 2 to 7 days.
Dairy products, including milk, cheese and yogurt, require specific temperature and humidity conditions to prevent spoilage and maintain freshness. The following are some recommended storage periods for dairy products:
- Milk: Generally, milk can be stored at 36°F to 40°F (2°C to 4°C) for 5 to 7 days.
- Cheese: Depending on the type, cheese can be stored at the proper temperature and humidity for several weeks to several months.
- Yogurt: Yogurt typically keeps for 1 to 2 weeks at refrigerated temperatures of 32°F to 40°F (0°C to 4°C).
3.Meat, poultry and seafood
Meat, poultry and seafood require precise storage conditions to ensure food safety and extend their shelf life. The following are some general storage periods for different types of perishable proteins:
- Fresh beef and pork: Typically, fresh beef and pork can be stored for 3 to 5 days when temperatures are maintained between 32°F and 40°F (0°C and 4°C).
- Poultry: Fresh poultry, such as chicken and turkey, can be stored for 1 to 2 days at refrigerated temperatures between 32°F and 40°F (0°C and 4°C).
- Seafood: The storage period for seafood varies by species. For example, fresh fish can be stored for 1 to 2 days, while shellfish such as shrimp and crab should be consumed within 1 to 2 days of purchase.
Ⅶ、Factors affecting storage duration beyond container conditions
Although refrigeration sea containers provide a controlled environment, there are other factors that affect the storage life of perishable goods beyond container conditions.
Initial product quality
The initial quality of the perishable cargo plays an important role in determining its storage life. Commodities with higher initial quality, such as freshly harvested produce or properly processed meat and seafood, tend to have a longer shelf life. Therefore, it is critical to ensure the freshness and quality of commodities at the time of storage.
Transportation and Handling Practices
During transportation and handling within the supply chain, perishable goods can be subject to a variety of factors that affect their shelf life. Factors such as temperature fluctuations, mishandling or delays may shorten the shelf life of perishable goods. Maintaining proper cold chain management practices throughout the supply chain is critical to maximizing storage time.
Monitoring and Extending Storage Time
To maximize storage duration and ensure the quality of perishable goods in refrigerated shipping containers, certain strategies can be employed.
Use of temperature monitoring devices
Temperature monitoring devices, such as data loggers and remote sensors, can provide real-time temperature data inside the container. These devices help ensure that the desired temperature range is maintained at all times throughout the storage period. Regular monitoring allows for timely adjustments and interventions to prevent temperature anomalies and maintain product quality.
Quality control and inspection
Regular quality control checks and inspections are essential to identify any potential problems that may affect the storage life of perishable goods. Quality control procedures such as visual inspection, sensory evaluation and microbiological testing can help detect early signs of spoilage or deterioration. Timely action based on inspection results can help extend storage life and maintain product quality.
As a manufacturer of refrigerated shipping containers, CIMC Yang Zhou Base’s products maximize the storage time of perishable cargo in reefer sea containers is critical to maintaining their quality, freshness and safety. By understanding the factors that affect storage duration, implementing proper temperature and humidity control, ensuring adequate air circulation and ventilation, and following transportation and handling best practices, we can extend the shelf life of perishable cargoes. Through careful monitoring, quality control and inspection, we can ensure that consumers receive high quality products and companies can minimize waste and maximize profits in the perishable goods industry.
CIMC Yang Zhou Base is a leading refrigeration sea container manufacturer dedicated to the design and production of various standard and professional logistics equipment. CIMC Yang zhou Base focuses on cold chain solutions, container equipment integration and modular construction, and has become a reliable and innovative supplier in the industry. If necessary, please call us and look forward to cooperating with you.