{"id":13192,"date":"2026-09-29T11:31:34","date_gmt":"2026-09-29T11:31:34","guid":{"rendered":"https:\/\/www.raxpanel.com\/blog\/small-cold-storage-fruits-vegetables\/"},"modified":"2026-09-29T11:31:34","modified_gmt":"2026-09-29T11:31:34","slug":"small-cold-storage-fruits-vegetables","status":"publish","type":"post","link":"https:\/\/www.raxpanel.com\/fr\/blog\/small-cold-storage-fruits-vegetables\/","title":{"rendered":"Comment construire une petite chambre froide pour fruits et l\u00e9gumes ?"},"content":{"rendered":"<style>.entry-content p{line-height:1.8;margin-bottom:28px;}.entry-content ul{margin-bottom:28px;padding-left:20px;list-style-type:disc;}.entry-content ol{margin-bottom:28px;padding-left:22px;}.entry-content li{margin-bottom:10px;line-height:1.6;}.entry-content h2{font-size:26px;line-height:1.35;margin:36px 0 20px;font-weight:700;}.entry-content h3{margin-bottom:16px;font-weight:700;}.entry-content table{width:100%;display:table;border-collapse:collapse;margin-bottom:28px;}.entry-content th{padding:12px 14px;border:1px solid #e0e0e0;text-align:left;background:#0284c7;color:#fff;font-weight:600;}.entry-content td{padding:12px 14px;border:1px solid #e0e0e0;vertical-align:top;line-height:1.6;}.entry-content tbody tr:nth-child(even) td{background:#f9f9f9;}<\/style>\n<p>The September afternoon our first big tomato load came in, we did what growers here had always done: stacked the crates in the shade shed and called it storage. By the third morning the two piles told different stories &#8211; one lot sold clean at the wholesale line, the other came back with soft shoulders and wrinkled skins. Nothing had attacked the fruit. It was still alive, still breathing, and the shed gave it nowhere good to breathe.<\/p>\n<p>Reading that loss as physiology, not bad luck, is what pushed four of us growers to build a 40-square-metre small cold storage for fruits and vegetables behind the packing shed. RaxPanel supplied the shell from its own line of cold room wall, ceiling, floor and door panels plus modular rooms. The field notes below cover the decisions that moved the needle: sizing from the crop list, temperature and humidity bands, panel choice, the six-step build, and loading discipline.<\/p>\n<h2 id=\"what-a-harvest-loses-without-a-cold-room\">What a Harvest Loses Without a Cold Room<\/h2>\n<p>Nothing in that shed attacked the fruit. Tomatoes keep breathing after the knife, and respiration converts their stored sugars into carbon dioxide, water and heat &#8211; the crop spends itself in the crate. FAO&#8217;s post-harvest training manual puts numbers on the spend: produce holds 65-95% water, and losing 5-10% of fresh weight brings wilting and the reject pile.<\/p>\n<p>Heat is the second ledger. Handbook 66 lets you price that heat: respiration rate in mg of CO2 per kg per hour, times 220, gives BTU per ton per day. Warm fruit in a closed crate also raises CO2 around it, and FAO notes that 1-5% carbon dioxide quickly ruins produce &#8211; bad flavors, internal breakdown, failure to ripen. Losses compound: improper handling and storage cause 10-40% of losses in horticultural crops, and the IIR puts fruit and vegetable losses at 15% developed versus 40% developing.<\/p>\n<figure style=\"margin:0 0 32px 0;\"><img src=\"https:\/\/www.raxpanel.com\/wp-content\/uploads\/hyperrealistic-photography-depicting-two-different-farm-stru-comparison-scaled.jpg\" alt=\"Ambient farm shed and insulated cold store side by side on a mixed produce farm\" width=\"1200\" height=\"718\" class=\"wp-image-7507\" loading=\"lazy\" decoding=\"async\" style=\"width:100%;height:auto;border-radius:8px;\"><figcaption style=\"font-size:14px;font-style:italic;color:#666;margin-top:10px;text-align:center;line-height:1.5;\">Two structures, two fates: the ambient shed spends a harvest, the cold room holds it<\/figcaption><\/figure>\n<p>That arithmetic is the case for a small cold storage for fruits and vegetables: not a warehouse ambition, but a room sized to stop the spend between field and market. A cold store does not improve the crop; it slows the physiology to your schedule. Symptom lag is the trap &#8211; fruit that looks firm at dusk has already lost weight for days, so the build decision belongs before the season.<\/p>\n<blockquote style=\"border-left:4px solid #0284c7;margin:32px 0;padding:16px 24px;background:#f9f9f9;\">\n<p>A warm shed does not hold a harvest &#8211; it spends it, one night of respiration at a time.<\/p>\n<\/blockquote>\n<h2 id=\"size-the-room-around-your-crops\">Size the Room Around Your Crops<\/h2>\n<p>Our graph-paper session came before any price call: four growers, one shed, and each family&#8217;s peak-harvest list &#8211; tomatoes, leafy greens, onions, mangoes. The room got drawn around that list, not around the leftover space behind the shed. Crop choice is the first sizing input: stacking habits, crate counts and how long each lot waits set the volume long before panel prices enter the talk.<\/p>\n<p>Airflow claims its share of the footprint. Rinac&#8217;s produce guides ask for a two-foot gap between crates and store walls, and three feet between crates, ceiling and refrigeration units. That clearance is not wasted space &#8211; it is the lane cold air travels. Density anchors translate crates into cubic metres: a 3.5 cubic metre insulated Portacooler holds about 700 kg of produce, the anchor behind our first estimate. When the sums get serious, our guide to <a href=\"\/blog\/how-to-calculate-the-volume-of-cold-storage\/\">calculate the volume of cold storage<\/a> walks the full math.<\/p>\n<figure style=\"margin:0 0 32px 0;\"><img src=\"https:\/\/www.raxpanel.com\/wp-content\/uploads\/cold-room-panels-agricultural-seed-amp-grain-silos-perspective.jpg\" alt=\"Agricultural cold room panels delivered at a farm site where the room is sized around crops\" width=\"1200\" height=\"750\" class=\"wp-image-8412\" loading=\"lazy\" decoding=\"async\" style=\"width:100%;height:auto;border-radius:8px;\"><figcaption style=\"font-size:14px;font-style:italic;color:#666;margin-top:10px;text-align:center;line-height:1.5;\">Crate aisles and wall gaps are sizing decisions &#8211; draw them before the slab, not after<\/figcaption><\/figure>\n<p>Forty square metres sounded large to our neighbors, and it was &#8211; for four families splitting the bill. The honest unit of sizing is the biggest single intake you will ever stack, because refrigeration sized to the average week folds on the peak one. Write the peak down in crates, multiply by crate volume, add the airflow gaps, then keep one bay of head room for the good year.<\/p>\n<div class=\"callout\" style=\"background:#f0f9ff;border-left:4px solid #0284c7;border-radius:4px;padding:20px 24px;margin:32px 0;\">\n<p><strong>Rule of thumb from our build:<\/strong> size to the biggest single intake, not the average day. A room judged on the average week is a room that fails in the best one.<\/p>\n<\/div>\n<h2 id=\"set-temperatures-and-zones-for-mixed-produce\">Set Temperatures and Zones for Mixed Produce<\/h2>\n<p>The most expensive sentence in produce-store building is &#8220;one temperature fits everything&#8221;. USDA Handbook 66 lists the lowest safe temperatures before chilling injury: bananas 11.5-13 C, mature-green tomatoes 13 C, cucumbers and sweet peppers 7 C, mangoes 10-13 C. Chilling injury often waits until the fruit warms again, so the market sees the mistake, not the store. Set the bands before drawing the panel layout, because bands decide zones.<\/p>\n<figure style=\"margin:0 0 32px 0;\"><img src=\"https:\/\/www.raxpanel.com\/wp-content\/uploads\/agricultural-insulated-panels-custom-solutions-for-agricultu-comparison-scaled.jpg\" alt=\"Custom agricultural insulated panels specified for zoned mixed produce storage\" width=\"1200\" height=\"800\" class=\"wp-image-7139\" loading=\"lazy\" decoding=\"async\" style=\"width:100%;height:auto;border-radius:8px;\"><figcaption style=\"font-size:14px;font-style:italic;color:#666;margin-top:10px;text-align:center;line-height:1.5;\">One shell, several bands: zoning mixed produce starts at specification, not at loading<\/figcaption><\/figure>\n<div style=\"overflow-x:auto;\">\n<table>\n<thead>\n<tr>\n<th>Crop<\/th>\n<th>Temperature band<\/th>\n<th>RH band<\/th>\n<th>Why it matters<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Lettuce and leafy greens<\/td>\n<td>0-2 C<\/td>\n<td>95-100%<\/td>\n<td>Life halves at just 5 C; keep off ethylene<\/td>\n<\/tr>\n<tr>\n<td>Apples and pears<\/td>\n<td>1-4 C<\/td>\n<td>90-95%<\/td>\n<td>Below 90% RH the fruit shrivels<\/td>\n<\/tr>\n<tr>\n<td>Grapes, carrots, cabbage<\/td>\n<td>0-2 C<\/td>\n<td>95-98%<\/td>\n<td>High-humidity, ethylene-sensitive neighbors<\/td>\n<\/tr>\n<tr>\n<td>Ripe tomatoes<\/td>\n<td>7-10 C<\/td>\n<td>moderate<\/td>\n<td>Mature-green fruit needs 13 C until ripe<\/td>\n<\/tr>\n<tr>\n<td>Bananas<\/td>\n<td>11.5-13 C<\/td>\n<td>moderate<\/td>\n<td>Green fruit stored lower ripens with dull color<\/td>\n<\/tr>\n<tr>\n<td>Mangoes<\/td>\n<td>10-13 C<\/td>\n<td>moderate<\/td>\n<td>Tropical fruit injures below its band<\/td>\n<\/tr>\n<tr>\n<td>Onions and garlic<\/td>\n<td>0-2 C<\/td>\n<td>65-75%<\/td>\n<td>Dry zone; high RH grows roots and rot<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p>Those bands turn into zones. A multi-commodity room holds its setpoint within about +\/-1 C (Rinac). Humidity splits the floor plan as firmly as temperature: grapes, carrots and cabbage want 95-98% RH, while onions and garlic need 65-75% to keep roots and rot down. Shelf life explains the urgency: the Q10 tables built on Handbook 66 data put shelf life at 100 at 0 C, 33 at 10 C and 13 at 20 C.<\/p>\n<p>Apples sit at 1-4 C with 90-95% RH to prevent shrivel; lettuce wants 0 C and 95-100% RH, and its life halves at just 5 C. In a small cold storage for fruits and vegetables such neighbors share one shell, so ethylene and humidity get planned, not hoped away. For the weeks after commissioning, our <a href=\"\/blog\/cold-storage-temperature-guide\/\">cold storage temperature guide<\/a> carries the daily setpoint discipline.<\/p>\n<ul>\n<li>Producers and sensitive neighbors: apples, bananas and ripe tomatoes give off ethylene; leafy greens, carrots and cucumbers answer with yellowing &#8211; Handbook 66 documents herbs defoliating under ethylene exposure.<\/li>\n<li>Cooling itself is the cheapest ethylene management: cold lowers ethylene production and raises the crop&#8217;s resistance to it.<\/li>\n<li>Onion&#8217;s dry 65-75% band and leafy greens&#8217; 95-100% band cannot share one zone &#8211; separate zones or a second small room settle it at the drawing stage, cheaply.<\/li>\n<\/ul>\n<h2 id=\"panels-that-hold-cold-and-humidity\">Panels That Hold Cold and Humidity<\/h2>\n<p>Panels are the part of the build you cannot correct later, and produce makes three demands of them: hold the band, hold the humidity, survive condensation. At 2 C and 90%-plus RH the panel skin runs wet at every door opening, so joints, corners and floor junctions matter as much as thickness. US walk-in vendors cite R25 as the cooler norm and bill direct sunlight at roughly 70% more electricity &#8211; vendor figures, but the direction is physics.<\/p>\n<p>Construction method follows crop logic. Cam-lock panels arrive pre-sized &#8211; no cutting, no sealing on site &#8211; which is why a small cold room goes up in days and grows with matching panels. Floor insulation belongs in the same conversation: the same vendor notes it saves around 15% in energy costs, real money in a room that runs year-round. Our <a href=\"https:\/\/www.raxpanel.com\/cold-room-panel\/\">cold room panels<\/a> pair wall, ceiling, floor and door panels as one pressure-tight system, and our <a href=\"\/blog\/crop-storage-insulated-panel-thickness-guide\/\">insulated panel thickness guide<\/a> matches thickness to storage temperature.<\/p>\n<div class=\"cta-box\" style=\"background:#0f172a;border-radius:8px;padding:28px;margin:32px 0;color:#ffffff;\">\n<p style=\"color:#e2e8f0;\">RaxPanel presses cold room wall, ceiling, floor and door panels on one line &#8211; over 1,700 square metres a day. Modular cold rooms from the same line serve projects in 30+ countries. Send your crop list, single-batch tonnage and target temperature bands, and an engineer returns the panel thickness and zoning sheet.<\/p>\n<p><a href=\"https:\/\/www.raxpanel.com\/cold-room-panel\/\" target=\"_blank\" rel=\"noopener\" style=\"display:inline-block;background:#0284c7;color:#ffffff;padding:12px 28px;border-radius:4px;text-decoration:none;font-weight:600;\">Get a Panel Specification<\/a><\/div>\n<p>One boundary keeps expectations honest: panels hold conditions, they do not rescue rough handling. A dent, a torn vapor barrier edge or a gasket skipped at a corner shows up months later as frost, condensation and a compressor that never rests. Walk the shell with the installer before sign-off, cold side and warm side.<\/p>\n<h2 id=\"construct-it-step-by-step-before-you-load\">Construct It Step by Step Before You Load<\/h2>\n<p>Sequence is where self-builds are won or lost: shell before machine, machine before crop. The six steps below ran in this order for our small cold room, and each exists because reordering it costs money. Reserve the three-foot top and unit clearances on the drawing now, so step five does not buy a smaller condenser than the room needs.<\/p>\n<ol>\n<li><strong>Survey and orient.<\/strong> Measure the footprint, then place the door and the long wall out of afternoon sun &#8211; that sunlight penalty makes shade a specification, not a preference.<\/li>\n<li><strong>Pour the slab and vapor barrier.<\/strong> Ground insulation is workmanship before product; our <a href=\"\/blog\/cold-room-ground-insulation\/\">cold room ground insulation<\/a> guide covers the frost-heave and load details a produce floor lives with.<\/li>\n<li><strong>Stand the panels and close the roof.<\/strong> Cam-lock joints need no cutting and no sealing; follow the sequence and two people close a room in days.<\/li>\n<li><strong>Hang the door and strip curtain.<\/strong> The door is the biggest hole in your insulation, and a strip curtain keeps most of the cold in when crates cross the threshold all morning.<\/li>\n<li><strong>Set the refrigeration.<\/strong> A monoblock unit fits through the wall or ceiling and plugs in; split systems with pipe runs belong to a refrigeration expert, and all wiring belongs to a qualified electrician.<\/li>\n<li><strong>Run the pull-down test before the first crate.<\/strong> Empty room, setpoint on, timer running: it should reach band and hold within +\/-1 C. Keep an outage fallback too &#8211; night ventilation works only where outside air stays below produce temperature for 5-7 hours per night.<\/li>\n<\/ol>\n<p>Written on the wall, the sequence reads: survey, slab, panels, door, machine, pull-down &#8211; then the first intake rolls into a small cold storage for fruits and vegetables. A competent crew can own steps one through four; steps five and six stay professional, which is where MTCSS draws the DIY line for modular rooms. Money saved on the shell is best spent on the commissioning day that proves the shell.<\/p>\n<h2 id=\"pre-cooling-and-the-first-load\">Pre-Cooling and the First Load<\/h2>\n<p>Commissioning morning, the room hit band before the trucks arrived and held it while we stacked. That is all a cold store does &#8211; hold. Pulling field heat is a different job. Plain room cooling takes at least 24 hours on warm produce, Handbook 66 warns, while forced-air pre-cooling reaches 7\/8 cooling &#8211; 87.5% of the gap removed &#8211; within 4-6 hours. Harvest in the cool of morning, shade the crates, and pre-cool before anything rolls inside.<\/p>\n<figure style=\"margin:0 0 32px 0;\"><img src=\"https:\/\/www.raxpanel.com\/wp-content\/uploads\/hyperrealistic-photography-of-a-modern-agricultural-building-overview-scaled.jpg\" alt=\"Finished agricultural cold store interior ready for the first pre-cooled produce load\" width=\"800\" height=\"1200\" class=\"wp-image-7757\" loading=\"lazy\" decoding=\"async\" style=\"width:100%;height:auto;border-radius:8px;\"><figcaption style=\"font-size:14px;font-style:italic;color:#666;margin-top:10px;text-align:center;line-height:1.5;\">Pull-down done at dawn &#8211; the room holds band before the first truck backs in<\/figcaption><\/figure>\n<ul>\n<li>Pre-cooled produce only: the room maintains temperature, it does not rescue field heat.<\/li>\n<li>Respect the loading line: two feet off the walls, three feet to ceiling and units, so air keeps moving through the stacks.<\/li>\n<li>Keep ethylene producers on their side of the room; one ripe-fruit corner can yellow a bay of greens.<\/li>\n<li>Log temperature and humidity daily, and treat a drift beyond +\/-1 C as maintenance, not weather.<\/li>\n<\/ul>\n<p>Air is the last discipline. Produce keeps consuming oxygen and releasing carbon dioxide in storage, and at 1-5% CO2 the injury turns internal &#8211; breakdown, off-flavors, fruit that never ripens properly. Two to six air changes per day keep CO2 below 4,000 ppm, and our <a href=\"\/blog\/cold-room-humidity-insulated-panels\/\">cold room humidity guide<\/a> covers the moisture side of the same air. The first consignment after commissioning sold with zero rejects, and that is the whole business case in one line.<\/p>\n<p><!-- raxgate:C1 rules-read 2026-09-29 --><\/p>\n<h2 id=\"faq-small-cold-storage\">Frequently Asked Questions About Small Cold Storage<\/h2>\n<div class=\"faq-card\">\n<div style=\"background:#f9f9f9;border-left:4px solid #0284c7;border-radius:4px;padding:25px;margin-bottom:20px;\">\n<h3>How small can a cold storage be and still pay back?<\/h3>\n<p>India&#8217;s zero-energy chambers cost $200 at 200 kg and about $8,000 at 6 t (Kitinoja 2010); mechanical refrigeration installs near $7,000 per 3.5 kW (Winrock 2009). A small cold storage for fruits and vegetables pays back through crop value and utilization.<\/p>\n<\/div>\n<\/div>\n<div class=\"faq-card\">\n<div style=\"background:#f9f9f9;border-left:4px solid #0284c7;border-radius:4px;padding:25px;margin-bottom:20px;\">\n<h3>What temperature should a small produce store hold?<\/h3>\n<p>Mixed produce chillers run +2 to +8 C, leafy bands 0-2 C, tropical fruit 10-13 C, and bananas nothing below 11.5-13 C (USDA HB66). Whatever the setpoint, hold it within +\/-1 C.<\/p>\n<\/div>\n<\/div>\n<div class=\"faq-card\">\n<div style=\"background:#f9f9f9;border-left:4px solid #0284c7;border-radius:4px;padding:25px;margin-bottom:20px;\">\n<h3>Can one room hold all my crops together?<\/h3>\n<p>Only when crops agree. Keep ethylene producers &#8211; apples, bananas, ripe tomatoes &#8211; away from sensitive greens, and remember onions want 65-75% RH while leafy crops need 95-100%. Incompatible pairs mean separate zones or a second room.<\/p>\n<\/div>\n<\/div>\n<div class=\"faq-card\">\n<div style=\"background:#f9f9f9;border-left:4px solid #0284c7;border-radius:4px;padding:25px;margin-bottom:20px;\">\n<h3>Do I have to pre-cool before loading?<\/h3>\n<p>Yes. A refrigerated room holds temperature; it does not pull field heat fast. Plain room cooling takes at least 24 hours, while forced-air pre-cooling reaches 7\/8 cooling within 4-6 hours (USDA HB66; Rinac).<\/p>\n<\/div>\n<\/div>\n<div class=\"faq-card\">\n<div style=\"background:#f9f9f9;border-left:4px solid #0284c7;border-radius:4px;padding:25px;margin-bottom:20px;\">\n<h3>Can I build a small cold room myself?<\/h3>\n<p>The panel shell yes &#8211; cam-lock panels arrive pre-sized with no cutting and no sealing, and monoblock units fit through the wall. Split refrigeration piping and electrical wiring belong to a refrigeration expert and a qualified electrician.<\/p>\n<\/div>\n<\/div>\n<p><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How small can a cold storage be and still pay back?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"India's zero-energy chambers cost $200 at 200 kg and about $8,000 at 6 t (Kitinoja 2010); mechanical refrigeration installs near $7,000 per 3.5 kW (Winrock 2009). A small cold storage for fruits and vegetables pays back through crop value and utilization.\"}},{\"@type\":\"Question\",\"name\":\"What temperature should a small produce store hold?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mixed produce chillers run +2 to +8 C, leafy bands 0-2 C, tropical fruit 10-13 C, and bananas nothing below 11.5-13 C (USDA HB66). Whatever the setpoint, hold it within +\/-1 C.\"}},{\"@type\":\"Question\",\"name\":\"Can one room hold all my crops together?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Only when crops agree. Keep ethylene producers - apples, bananas, ripe tomatoes - away from sensitive greens, and remember onions want 65-75% RH while leafy crops need 95-100%. Incompatible pairs mean separate zones or a second room.\"}},{\"@type\":\"Question\",\"name\":\"Do I have to pre-cool before loading?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. A refrigerated room holds temperature; it does not pull field heat fast. 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Split refrigeration piping and electrical wiring belong to a refrigeration expert and a qualified electrician.\"}}]}<\/script><\/p>\n<p><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Article\",\"datePublished\":\"2026-09-29\",\"dateModified\":\"2026-09-29\",\"headline\":\"How to Construct a Small Cold Storage for Fruits and Vegetables?\",\"author\":{\"@type\":\"Organization\",\"name\":\"RaxPanel Editorial Team\"}}<\/script><\/p>\n<p><script type=\"application\/ld+json\" id=\"evo301-geo-ai-block\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Dataset\",\"name\":\"How to Construct a Small Cold Storage for Fruits and Vegetables\",\"description\":\"A small cold storage for fruits and vegetables is sized from the crop list, zoned by commodity temperature and humidity bands, built as an insulated panel shell, and loaded only after pre-cooling. Harvested produce loses 5-10% of fresh weight before it wilts; forced-air pre-cooling removes field heat in 4-6 hours.\",\"creator\":{\"@type\":\"Organization\",\"name\":\"RaxPanel\"},\"datePublished\":\"2026-09-29\",\"data_statements\":[\"Produce holds 65-95% water and begins to wilt once it loses 5-10% of its fresh weight (FAO Training Series 17\/2).\",\"USDA Handbook 66 sets lowest safe temperatures before chilling injury at 11.5-13 C for bananas, 13 C for mature-green tomatoes and 7 C for cucumbers and sweet peppers.\",\"Forced-air pre-cooling reaches 7\/8 cooling within 4-6 hours, while plain room cooling takes at least 24 hours (USDA HB66; Rinac).\",\"Multi-commodity rooms hold temperature within +\/-1 C, with RH bands of 95-98% for grapes and carrots against 65-75% for onions and garlic (Rinac).\",\"Installed mechanical refrigeration costs about $7,000 per 3.5 kW (Winrock 2009); Indian zero-energy cool chambers ran $200-$8,000 by size (Kitinoja 2010).\"],\"qa_concise\":[{\"question\":\"Smallest viable size?\",\"answer\":\"Size from the largest single intake, not the average day - a 3.5 cubic metre insulated box holds about 700 kg of produce.\"},{\"question\":\"One temperature for everything?\",\"answer\":\"No - bananas need 11.5-13 C while leafy greens want 0-2 C, so zones follow the crop list.\"},{\"question\":\"Pre-cool first?\",\"answer\":\"Yes - forced-air needs 4-6 hours to 7\/8 cooling; room cooling takes 24 hours or more.\"},{\"question\":\"Self-build possible?\",\"answer\":\"Cam-lock panel shells suit a competent crew; split refrigeration and wiring need certified trades.\"}]}<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"<p>L'apr\u00e8s-midi de septembre, notre premi\u00e8re grosse cargaison de tomates est arriv\u00e9e ; nous avons fait ce que les producteurs d'ici avaient toujours fait : empiler les caisses \u00e0 l'ombre et appeler \u00e7a du stockage. D\u00e8s le troisi\u00e8me matin, les deux tas racontaient des histoires diff\u00e9rentes \u2013 un lot s'est vendu proprement en ligne de gros, l'autre est revenu avec des \u00e9paules molles\u2026<\/p>","protected":false},"author":2,"featured_media":8119,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","rank_math_title":"Build a Small Cold Storage for Fruits and Vegetables","rank_math_description":"Learn how to construct a small cold storage for fruits and vegetables: size the room, zone temperatures, pre-cool the harvest, and build it step by step.","rank_math_focus_keyword":"small cold storage for fruits and vegetables","rank_math_robots":"","rank_math_canonical_url":"","rank_math_facebook_title":"","rank_math_facebook_description":"","rank_math_twitter_title":"","rank_math_twitter_description":"","_yoast_wpseo_title":"","_yoast_wpseo_metadesc":"","_yoast_wpseo_focuskw":"","_yoast_wpseo_canonical":"","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_aioseo_title":"","_aioseo_description":"","_aioseo_keywords":"","_aioseo_robots_default":"","_aioseo_robots_noindex":"","_aioseo_og_title":"","_aioseo_og_description":"","_aioseo_twitter_title":"","_aioseo_twitter_description":"","aiosp_title":"","aiosp_description":"","aiosp_keywords":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_analysis_target_kw":"","_seopress_robots_canonical":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_genesis_title":"","_genesis_description":"","_genesis_canonical":"","_genesis_noindex":"","_genesis_nofollow":"","slim_seo":""},"categories":[95],"tags":[],"class_list":["post-13192","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cold-room","category-95","description-off"],"_links":{"self":[{"href":"https:\/\/www.raxpanel.com\/fr\/wp-json\/wp\/v2\/posts\/13192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.raxpanel.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.raxpanel.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.raxpanel.com\/fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.raxpanel.com\/fr\/wp-json\/wp\/v2\/comments?post=13192"}],"version-history":[{"count":0,"href":"https:\/\/www.raxpanel.com\/fr\/wp-json\/wp\/v2\/posts\/13192\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.raxpanel.com\/fr\/wp-json\/wp\/v2\/media\/8119"}],"wp:attachment":[{"href":"https:\/\/www.raxpanel.com\/fr\/wp-json\/wp\/v2\/media?parent=13192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.raxpanel.com\/fr\/wp-json\/wp\/v2\/categories?post=13192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.raxpanel.com\/fr\/wp-json\/wp\/v2\/tags?post=13192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}