Chillies are perishable and prone to losing color, flavor, and freshness if not stored properly. Cold storage preserves their quality, prevents microbial spoilage, and extends their shelf life for domestic markets and exports.
* Fresh Green Chillies: 7–10°C with 85–90% relative humidity
* Dry Red Chillies: 4–8°C with 60–65% relative humidity to avoid mold growth and maintain pungency.
* Retains natural color and pungency
* Prevents fungal growth and pest infestation
* Reduces weight loss due to moisture evaporation
* Extends marketability and profitability
* Fresh Chillies: 2–3 weeks under proper conditions
* Dry Chillies: 6–12 months depending on moisture content and packaging.
Not ideally. Fresh and dry chillies require different humidity levels. Separate storage rooms or controlled chambers are recommended for optimal results.
* Fresh Chillies: Ventilated plastic crates or perforated bags to allow airflow.
* Dry Chillies: Poly-lined gunny bags, HDPE bags, or vacuum-sealed packs to avoid moisture absorption.
Blue Cold offers both Freon-based and Ammonia-based refrigeration systems, depending on the storage capacity and scale of operations.
No. If stored under the right conditions, chillies retain their natural color, flavor, and capsaicin (pungency) levels without compromising quality.
Cold storage ensures that chillies meet international quality standards, remain fresh during transit, and fetch better prices in export markets.
We use high-performance insulation panels, efficient compressors, and customized air circulation systems to minimize energy consumption while ensuring uniform cooling.
Yes, but only with commodities requiring similar storage conditions. For example, dry chillies can be stored with other dried spices, but fresh chillies need separate chambers due to higher humidity requirements.
