Carrots. Storage parameters

Produce Preparation for Long-Term Carrot Storage

Before loading carrots into storage, remove the green tops. If left attached, they pull moisture from the root, causing weight loss, shriveling, and a drop in commercial quality.

Recommended Storage Volume

Carrots should be stored in single chambers or containers with a capacity of up to 1,500 tons.
Fresh-air intake is not required under this storage method.

Optimal Temperature (t°C)

Maintain a temperature range of –1°C to +1°C for maximum shelf life and quality retention.

Humidity

Relative humidity should be kept at 95% to prevent dehydration.

CO₂ Levels

Excess carbon dioxide must be regularly removed.
Maximum CO₂ concentration: ≤ 5%.

Storage Life

• Year-round storage with refrigeration systems.

• Until April when using an aeration-based ventilation system.

Storage Facility Requirements

Carrots must be rapidly cooled after harvest to preserve firmness and color.
Most producers store carrots in durable containers to ensure stable airflow and easy handling.

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