Hanif cold stores include 11 cold rooms above zero and 2 storage rooms below zero, in the dimensions of 400 cubic meters to 1300 cubic meters. Refrigeration is provided by 14 separate Freon units. In this cold storage, by using the advanced automation system in accordance with the latest technologies in the world, as well as by installed cameras, it is possible to view the temperature, humidity and image of the goods in each room for the owner of the goods, via mobile phone.
Hanif Cold Storage is located at the southern entrance of Tehran, in the Shahreray-Baqershahr area, very close to Tehran’s Central Fruit and Vegetable Square, Imam Khomeini International Airport, Tehran’s Grand Bazaar, and dried fruit distribution centers.
Due to the fact that the rooms of this cold storage are in small and medium dimensions of this cold storage (from 400 to 1300 cubic meters), and the cooling system of each room is separate, it can be provided to the esteemed owners of the goods separately and separately.
This refrigerator is suitable for coloring bananas, storing fruits, dates, nuts, dairy products, and other foods.
Most vegetables, like carrots, potatoes, broccoli, cabbage and celery should be stored in a plastic bag or container in the crisper of your fridge. Mushrooms are best stored in a paper bag. Vegetables should be stored in a different part of the fridge than fruit. This will prevent them from ripening too fast
Storing leafy greens to keep them fresh
Leafy greens stay fresh longer if they’re rinsed, wrapped in a paper towel or tea towel, and refrigerated in a container or sealed plastic bag. You can do this with lettuce greens, bok choy, Swiss chard, kale and spinach.
Time saving tip – Washing and storing leafy greens as soon as you bring them home will make them more convenient to eat.
Note: Even if you buy prewashed greens it is a good idea to rinse them again when you get home.
Storing asparagus to keep them fresh
Asparagus should be stored in the fridge. Keep the stalks moist by wrapping them with a damp paper towel or store the stalks upright in a bowl or glass of cold water.
Storing squash and root vegetables to keep them fresh
Squash and root vegetables should be stored in a cool, dark, dry spot outside the fridge like a cupboard or root cellar. You can also store garlic, onions, potatoes, sweet potatoes, yams, pumpkins and rutabaga this way.
Storing tomatoes to keep them fresh
For the best-tasting tomatoes, store them at room temperature away from direct sunlight. This will help them ripen evenly. Once they are ripe they can be placed in the fridge.
Storage times are different for each type of vegetable
The guidelines below are for vegetables at their best quality. They still may be safe to eat after the stated times as long as they are not mouldy or rotten.
On the Counter
While there are myriad fruits, such as stone fruits, citrus, and bananas that should be stored on the countertop, the only vegetable you should keep there are tomatoes.
What’s that? You’ve heard that tomatoes are technically a fruit? Indeed they are. And, technically, so are peppers, cucumbers, zucchini, corn, and eggplant. But since tomatoes are prepared and served like other vegetables, rather than the way we use fruits like apples, bananas, and pears, we’re including them here.
In any case, keep your tomatoes on the countertop, out of direct sunlight. The fridge will turn their texture grainy.
Keep Vegetables and Fruits Separate
If you’ve ever heard that you can ripen an avocado by storing it in a bag with an apple, it’s true. The reason is that apples and pears, as well as many other fruits, produce a gas called ethylene, which accelerates the ripening process of other fruits and vegetables that happen to be nearby.
And while you might sometimes want your fruit to ripen faster, that isn’t the case with vegetables. With veggies, ripening just means spoilage: spotting, wilting, yellowing, and generally breaking down.
That means making sure that you store your veggies away from your fruits. If you have two crisper drawers, you might reserve one for veggies and the other for fruits.
In addition to apples and pears, kiwi, nectarines, apricots, plums, and peaches are high producers of ethylene.
We discussed earlier how onions need to be kept away from potatoes, and that’s not because of ethylene, but rather because the excess moisture onions emit can cause potatoes to sprout.
Anything whole will last longer than anything cut, and anything cut or peeled should be stored in the fridge.
When it comes to storing fresh produce, there are three different combinations of conditions to know:
- Cool and dry (50 to 60°F and 60% humidity), such as in an unheated basement.
- Cold and dry (32 to 40°F and 65% humidity), such as in a refrigerator or an unheated garage.
- Cold and moist (32 to 40°F and 95% humidity), such as in a refrigerator (with a perforated plastic bag to provide the humidity) or in a root cellar.
Most produce keeps best in cold, moist conditions, which are easiest to maintain in a refrigerator. However, refrigerators also have a drying effect, so it’s often necessary to store produce in perforated bags or in the produce (crisper) drawer to increase relative humidity.
For the vegetables and fruit that store best in cool, dry conditions, a cool spot in your kitchen, mudroom, or basement is often perfect. Consult our produce-specific storage instructions below for more information!
Note: However you store your produce, always wash well before eating.
I. HOW TO STORE VEGETABLES
Let’s look at which vegetables should be stored A. in a refrigerator or root cellar or B. out of the refrigerator.
A. VEGETABLES TO KEEP IN THE REFRIGERATOR OR ROOT CELLAR
Most produce stores best in cold, moist conditions, which makes the refrigerator the ideal place to keep it. Because refrigerators tend to dry things out, keep produce in the produce drawer or in perforated plastic bags to increase relative humidity. Root cellars are a great option for long-lasting root crops such as carrots or beets.
- Asparagus: Store asparagus by placing the spears upright in an open container (such as a drinking glass or a jar) that contains about an inch of water. Cover the asparagus loosely with a produce bag. It should keep for 10 to 14 days.
- Beans (snap): Keep snap beans such as green beans in a perforated produce bag in the refrigerator and they should keep for about a week. Note that their condition will deteriorate faster if they are kept below 40°F.
- Brussels sprouts: Store sprouts in a perforated plastic bag in the refrigerator for up to a month.
- Broccoli: Store broccoli in a perforated plastic bag in the refrigerator for up to 2 weeks. Do not wash it prior to putting it in the fridge, as this can encourage bacterial rot.
- Cabbage: Cabbage can be stored in the refrigerator in the produce drawer for up to 4 to 5 months.
- Cauliflower: As with broccoli, store cauliflower in a perforated plastic bag in the refrigerator. Do not wash it prior to storage; it should keep for 2 to 3 weeks.
- Radishes: Radishes keep well in cold conditions. Store in a perforated plastic bag in the refrigerator for up to a month.
What is cold storage in science?
Cold storage is a computer system or mode of operation designed for the retention of inactive data.
How does cold storage work?
With cold storage, the digital wallet is stored on a platform that is not connected to the internet, thereby protecting the wallet from unauthorized access, cyber hacks and other vulnerabilities to which a system that is connected to the internet is susceptible.
How many types of cold storage are there?
Types Of Cold Storage Facilities: Along with refrigerators, there are three kinds of storage facilities. These are – Com bi refrigerator rooms, industrial cool rooms and modular refrigerator rooms. The comb refrigeration rooms carry a mix of various temperatures
What are the 3 types of food storage?
There are three types of food storage options: dry storage refers to the storing of items which don’t require a climate controlled environment; refrigerated storage is defined as foods that require storage at a cool temperature, but not a freezing temperature; and frozen food storage, which are foods that are required .