Fresh fruit and vegetable storages are cold storage systems designed to preserve the freshness, nutritional value, and shelf life of produce under special temperature and humidity conditions after harvest.

In these storages, the temperature is typically maintained between +0°C and +8°C, and it can be adjusted according to the type of product. Humidity control helps prevent the loss of vitality in fruits and vegetables during storage.

They are widely used by agricultural enterprises, cooperatives, exporters, and major supermarket chains. Fresh fruit and vegetable storages play a critical role in reducing food waste and ensuring that products reach the market in a fresh condition.