2022 New Style Mushroom Cold Room - High Quality Vegetable cold room – New Star

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We have advanced production equipment, experienced and qualified engineers and workers, recognized quality control systems and a friendly professional sales team pre/after-sales support for Fish Cold Storage Room, Negative Cold Room, Cold Room Business, Our tenet is "Reasonable prices, economical production time and very whole heartedly service" We hope to cooperate with much more shoppers for mutual enhancement and benefits.

2022 New Style Mushroom Cold Room - High Quality Vegetable cold room – New Star Detail:

Specification

Vegetable	Ideal temperature	Relative humidity	Preparation	Storage	How long will they keep?
Beets	0ºC (32ºF)Cold but not frozen	90 – 95%Damp	Cut tops to 2 cm (1”).	Pail method.Perforated plastic bag.	7 – 8 weeks
Carrots	0ºC (32ºF)Cold but not frozen	90 – 95%Damp	Carrots are sweeter harvested after a light frost.Cut tops to 2 cm (1”).	Pail method.Perforated plastic bag.	16 – 20 weeks
Parsnips	0ºC (32ºF)Cold but not frozen	90 – 95%Damp	Parsnips are sweeter harvested after a light frost.Cut tops to 2 cm (1”).	Pail methodPerforated plastic bag	24 – 26 weeks
Horseradish	0ºC (32ºF)Cold but not frozen	90 – 95%Damp	Cut tops to 2 cm (1”).	Pail methodPerforated plastic bag	4 – 6 weeks
Turnip	0ºC (32ºF)Cold but not frozen	90 – 95%Damp	Cut tops to 2 cm (1”).Turnips have a thick outer skin that protects from drying.	No plasticStore in a bin or box	16 – 22 weeks
Rutabaga	0ºC (32ºF)Cold but not frozen	90 – 95%Damp	Cut tops to 2 cm (1”).Remove tap root.	Perforated plastic bag	8 – 16 weeks
Jerusalem artichoke	0ºC (32ºF)Cold but not frozen	85 – 95%Damp	Cut tops to 2 cm (1”).	Pail methodPerforated plastic bag	8 – 20 weeks
Cabbage	0ºC (32ºF)Cold but not frozen	90 – 95%Damp	Keep outer leaves intact.	Perforated plastic bag optional	12 – 16 weeks
Winter squash: pumpkin, butternut, spaghetti, acorn etc.	10ºC – 13ºC(50ºF – 55ºF) Warm	85 – 90%Slightly moist air	Keep 3 – 5 cm (1” – 2”) of stem intactCure before storing.	Cure before storingPlace on a shelf	24 – 26 weeks
Onions	0ºC – 5ºC(32ºF – 40ºF) Cool	70 – 75%Dry	Cure for 1 week before storing.	No plasticStore in baskets or mesh bags	28 weeks
Garlic	0ºC – 16ºC (32ºF – 60ºF)Cool	60 – 70%Dry	Cure for 3 – 4 weeks before storing.	No plastic.Store in baskets or mesh bags.	24 – 32 weeks
Potato	3ºC – 5ºC(38ºF – 40ºF)Cool	85- 90%Slightly moist air	Cure for 2 days.Ensure potatoes are dry before storing.	Perforated plastic bags if dry.Baskets or bins.	24 – 26 weeks
Brussels sprouts	0ºC (32ºF)Cold but not frozen	90 – 95%Damp	Sprouts may be kept intact on stem or loose.	Perforated plastic bag.	4 weeks
Cauliflower	0ºC (32ºF)Cold but not frozen	90 – 95%Damp	Keep outer leaves intact.	Keep outer leaves intact.Perforated plastic bag.	3 – 4 weeks
Kohlrabi	0ºC – 5ºC(32ºF – 40ºF)Cool	90 – 95%Damp	Cut tops to 2 cm (1”).Trim side leaves and roots.	Perforated plastic bag.	8 – 12 weeks

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We now have a skilled, performance team to supply good quality services for our consumer. We often follow the tenet of customer-oriented, details-focused for 2022 New Style Mushroom Cold Room - High Quality Vegetable cold room – New Star , The product will supply to all over the world, such as: Guinea, Swaziland, Tanzania, In the new century, we promote our enterprise spirit "United, diligent, high efficiency, innovation", and stick to our policy"basing on quality, be enterprising, striking for first class brand". We would take this golden opportunity to create bright future.

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