Fruit and Vegetable Storage Rooms are cold storage systems designed to preserve the freshness, nutritional value, and shelf life of produce after harvest by maintaining specific temperature and humidity conditions.

In these storage units, the temperature is generally kept between +0°C and +8°C, and can be adjusted based on the type of product. Humidity control ensures that fruits and vegetables retain their vitality without drying out.

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